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Ghirardelli Chocolate Pie


Yield: 6 servings

3 cup Whole milk
6 tablespoon Unsalted butter
1 cup Ghirardelli Ground Chocolate
2 tablespoon additional Ground Chocolate
6 tablespoon Granulated sugar
6 tablespoon Cornstarch
1 pinch Salt
5 Egg yolks
1 1/2 tsp Pure vanilla extract
1 9-inch baked pie shell
1 Half-pint whipping cream
2 tablespoon Granulated sugar

In double boiler, scald milk with butter. Blend Ground Chocolate with sugar, cornstarch and salt. Using a wire whip, beat chocolate mixture into hot milk. Stir constantly for 5 minutes, or until filling begins to thicken. Mix a small amount of hot filling with egg yolks, then pour yolks into filling. Continue cooking a few minutes, stirring, until thick enough to hold a shape. Add vanilla. Pour into baked pie shell. Cover with plastic wrap touching surface to prevent film. Top with whipped cream, beaten with 2 tablespoons sugar.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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