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A dream of a chocolate pie with creamy goodness in every bite.
9-inch baked pastry shell or crumb crust
5 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
3 cups milk
1-1/3 cups sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
3 egg yolks
2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
Sweetened whipped cream
1. Prepare pastry shell; cool.
2. Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; set aside.
3. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture. Gradually add to chocolate mixture. Cook over medium heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
4. Pour into prepared pastry shell; press plastic wrap directly onto surface. Cool; refrigerate until well chilled. Top with whipped cream, if desired. Makes 8 servings.
This is a great recipe - wish I had time to make it more often.
Delish! and pretty easy.
This filling is perfect every time! Other chocolate pie recipes are tricky, but this one thickens up and sets perfectly. It cuts just right and the taste is fabulous! I use Valerie Enters' crust recipe from the pie contest on the Food Network a few years ago.
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