Chocolate Pie

  • 24 Nov - 30 Nov, 2018
  • Mag The Weekly
  • Cookery


· 2 cups milk

· ½ cup sugar

· ¼ cup cornstarch

· ½ tsp salt

· 4 large egg yolks

· 2 tbsp brewed coffee, cooled

· ½ tsp vanilla extract

· 4 ounces semisweet chocolate, chopped

· 1 Chocolate Crumb Crust

· Whipped cream and shaved chocolate, for topping


Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, corn-starch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the pan with the remaining milk.

Cook over medium heat, whisking constantly, until the mixture boils and thickens, three to five minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shredded chocolate.