Double Chocolate Pie

SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: Verena

"Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping."

RECIPE RATING:

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Original recipe yield 1 pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract

What to Drink?
	Port
	Coffee

DIRECTIONS

Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

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REVIEWS

Reviewed on Jul. 8, 2005 by Puma

I will use this recipe in place of my old standby, which is a blue-ribbon winner. I followed... MORE

Reviewed on Nov. 21, 2005 by HEDGEHOGS

This pie came out great - It was wonderfully chocolaty! I made it for my husbands B-day and he... MORE

Reviewed on Nov. 24, 2006 by Impish

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.

Impish
Nov. 24, 2006

Good flavor, but not suited for pie because it's a bit loose. Backed off the sugar and did 1 1/8 cup, plenty sweet as it is with the choco. chips. Everything else followed exactly --and nope, the Saran Wrap doesn't stick, cool, huh? Pie set for 24 hours in the fridge, but still came out loose (we even used whole milk). Consistency of thick pudding -- excellent tasting pudding, mind you, but not quite thick enough to truly be a great cream pie. We'd cut a slice, put it on a plate, and it'd would blob into a gooey puddle that looked like pudding as soon as your fork hit it. Big no no for a pie. I may try this again and add a little more corn starch to see if that firms things up. I'm not a fan of pudding pies - pudding is good, just not in a pie shell. If you dig instant pudding pies, are content with that sort of gooey consistency and are looking to get a bit fancier than ripping open a box and dumping some milk in, you may really dig this recipe. If you're not a pudding pie type, this probably won't be for you. If you're just looking for a great, rich pudding, this is a great recipe, sans the pie shell!

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15 users found this review helpful

Good flavor, but not suited for pie because it's a bit loose. Backed off the sugar and did 1... MORE