D: DESSERT is DARK Chocolate Cream Pie

I received this chocolate bar for my birthday. I thought it would be perfect for this recipe.

I am on a pie-making quest these next 11.5 months. During that time my aim is to make 55 pies. So far I’ve made 3: a nut pie,a frozen pie and a fruit pie. And yesterday I made a chocolate cream pie. 

Go here to read why I am doing this.

There are soooo many chocolate pie recipes. From full-fat to non-fat. 

• The recipes called for 12 ounces to 4 cups of milk (evaporated, non-fat, 2%, whole, and half and half).
• The amount of eggs varied from 2-6. Some recipes had you separate the yolks in order to use only those. Some used the whole egg.
• The amount of chocolate varied from 3-6 ounces of a good quality chocolate or unsweetened chocolate. A few recipes called for chocolate powder.

I gave away half of this pie. I did this for two reasons. (1) I don’t need to eat a whole pie! (2) And more importantly, I wanted to say thank you to a friend, Lynette, who works with me in children’s ministry. Her dedication to the program, families, kiddos, and me is obvious and appreciated.

I looked at the pie recipes and then put together a recipe by using the ingredients I had on hand.

Filling Ingredients

• 3 cups half & half
• 2/3 cup sugar
• 1/8 tsp salt
• 1/2 cup half & half (to put with cornstarch and yolks)
• 3.5 tbsp cornstarch
• 4 large egg yolks
• 3.5  oz high quality chocolate, chopped 
  
• 2 tbsp butter, chopped
• 1.5 tsp vanilla extract

Pie crust of choice. I used a pre-made 9 oz graham cracker crust (2 extra servings size). Next time I will try a regular dough crust. I thought the graham cracker flavour over-powered the chocolate taste.

NOTE: You don’t have to chop either the chocolate or butter too small as the heat will melt chunks quite nicely.

Directions

1. Put 3 cups of half & half, the sugar, and salt in a saucepan.  Stir over medium heat until a light simmer. Take pan off the heat.
2. While the sweetened half & half mixture is cooling in the pan, whisk cornstarch into 1/2 cup half & half in a large bowl. Thoroughly whisk in egg yolks one at a a time.
3. When sweetened half & half mixture is coolish (5-8 minutes off heat) slowly pour it into the large bowl, whisking thoroughly.
4. Pour all this back into saucepan on medium heat.
5. Stir constantly until the pudding boils.
6. Lower to medium-low heat and cook for 2 minutes.The pudding should be thick.
7. Take off the heat.
8. Add chocolate and butter and stir until both are completely melted.
9. Stir in vanilla.
10. Pour this chocolate mixture into pie shell and smooth the top with the back of a heated large spoon.
11. Leave on counter until cool and then refrigerate. If you eat the pie too soon, it will not keep its shape when you cut into it.
12. Top with whipped cream or cool whip, home-made or store-bought

Your Turn . . . Share your favourite chocolate pie recipe.

Related Posts . . . 

• First Three Pies: Fruit, Nut, & Frozen
• Home -Made Cool Whip
• Man Cannot Live On Chocolate Alone; But Woman Sure Can
• S’mores Pie Is a Good Substitute When You Can’t Fire-Roast Your Own (recipe included)

NOTE: This post is written for the Blogging From A to Z Challenge. There are 22 categories and my category is MI = Miscellaneous.

During the month of April I will post 26 times finishing up posts that have been in my draft fie for at least a year. For a list of all the posts go to the A-Z button on my header.

Today’s letter is D. The topic is DESSERT: DARK Chocolate Cream Pie.