Ingredients:
- 3/4 cup sugar
- 1/3 cup cornstarch
- 2 squares unsweetened baking chocolate, cut in small pieces
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 3 egg yolks, beaten
- 1/2 teaspoon vanilla extract
- 1 pastry shell, 9-inch, baked
- .
- Chocolate Cream Pie Whipped Topping
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
Preparation:
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.
Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.
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