Vickey's Classic Chocolate Cream Pie
By
Vickey Milligan
@THEFAMILYBAKER
1
Ingredients
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MAKES 1 9" DEEP DISH PIE
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2 1/2 ozhershey's or baker's unsweetened chocolate baking squares
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1 1/2 cevaporated milk
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1 1/2 cwhole milk
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1 1/3 csugar
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3 Tbspall-purpose flour
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3 Tbspcornstarch
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1/2 tspsalt
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3 largeegg yolks
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2 Tbspbutter, unsalted
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1 1/2 tsppure vanilla extract
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1 BAKED 9" DEEP DISH PASTRY SHELL; COOLED
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SWEETENED HOMEMADE WHIPPED TOPPING
How to Make Vickey's Classic Chocolate Cream Pie
- PREPARE PASTRY SHELL ACCORDING TO THE PACKAGE; LET COOL.
COMBINE 1 CUP OF EVAPORATED MILK, 1 CUP OF WHOLE MILK, AND UNSWEETENED CHOCOLATE SQUARES CHOPPED INTO PIECES IN MEDIUM SAUCEPAN; COOK OVER MEDIUM HEAT,STIRRING CONSTANTLY, JUST UNTIL MIXTURE BOILS. REMOVE FROM HEAT.
STIR TOGETHER SUGAR, FLOUR,CORNSTARCH AND SALT IN MEDIUM BOWL.BLEND REMAINING 1/2 CUP OF EVAPORATED MILK, AND 1/2 CUP WHOLE MILK INTO EGG YOLKS MIX WELL; STIR EGG MIXTURE INTO SUGAR MIXTURE MIX WELL.
GRADUALLY ADD EGG AND SUGAR MIXTURE TO CHOCOLATE MIXTURE, STIRRING VERY FAST.
RETURN TO MEDIUM HEAT; COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY WITH WIRE WHISK, UNTIL MIXTURE BOILS, BOIL AND STIR FOR 1 MINUTE, REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA.
POUR INTO PREPARED AND COOLED PASTRY SHELL; PRESS PLASTIC WARP DIRECTLY ONTO SURFACE OF WARM PIE. COOL COMPLETELY, THEN REFRIGERATE UNTIL WELL CHILLED. REMOVE PLASTIC WRAP AND TOP WITH HOMEMADE WHIPPED TOPPING, IF DESIRED. SERVES 8 TO 10