This is a great base recipe, but it needs a couple changes in order to make it perfect. First of all, DO NOT use chocolate chips. Chocolate chips contain ingredients that can cause items to be soft-set. Instead, I substituted 6 oz. semi sweet chocolate and then the 2 oz. unsweetened chocolate already called for in the recipe. I suggest using whole milk simply because it will yield the best results, but I'm sure you could sub. lower fat milk and it turn out just fine. I also used a chocolate graham cracker crust instead of the normal pie crust. Once your milk/chocolate mixture gets warm, temper it into your eggs. This essentially means to whisk constantly to ensure the eggs don't curdle. Add that mixture back to the pot, and whisk constantly until it boils. You want it to boil for a good minute and make sure you whisk during that minute. Pour into a pie shell, cover with plastic wrap and chill. For those who complained about it being lumpy, it could be you didn't temper the eggs correctly and you're tasting pieces of egg. If it's grainy, you likely didn't cook it long enough and you're still tasting the cornstarch. I'm sure using a store-brand chocolate chip can also yield lumpy results because they just don't melt the way toll house does.
Was this review helpful?
21 users found this review helpful
This is a great base recipe, but it needs a couple changes in order to make it perfect. First...