EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State.
Yield: 1 pie.
1½ cups sugar
½ teaspoon salt
2½ tablespoons cornstarch
1 tablespoon flour
3 cups whole milk
3 egg yolks, slightly beaten
1 tablespoon butter
½ cup semi-sweet chocolate chips (melted in a double boiler)
1½ teaspoons vanilla extract
1 9-inch pie crust, baked and cooled
whipped cream topping (optional)
Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks. Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Add melted chocolate chips. Cool, stirring occasionally.
Pour into baked pie shell. Chill for 2 hours. Top with whipped topping if desired.
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