Ingredients
8
8 servings
- •1 (9 inch) pie crust, baked
- •1.5 cups white sugar
- •0.33333334326744 cup cornstarch
- •0.5 teaspoon salt
- •3 cups milk
- •0.75 cup semisweet chocolate chips
- •2 (1 ounce) squares unsweetened chocolate, chopped
- •4 egg yolks, beaten
- •1 tablespoon vanilla extract
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 434
- Carbohydrate: 67g
- Fat: 18g
- Fiber: 2g
- Protein: 7g
- Sugar: 51g
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