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| Grandma Emma's Fudgy Chocolate Pie |
"My grandmother's chocolate cream pie turned into a staple of my adolescence. Homemade custard filling with a dense texture. Very rich, no longer too candy, and oh-so-pleasing. For comfort, I make this with a shop-sold graham cracker crust and pinnacle with whipped cream, but she used to make hers with a prebaked pastry crust crowned with meringue. Either way, it's scrumptious. Hope you enjoy!"
Ingredients :
- 1 half cups white sugar
- five big egg yolks
- 1 cup milk
- half of cup unsweetened cocoa powder (which include Hershey's®)
- 5 tablespoons cornstarch
- half of teaspoon salt
- 2 cups half-and-half
- 1 tablespoon butter
- 1 half of teaspoons vanilla extract
- 1 (10 inch) prepared graham cracker crust
Instructions :
| Prep : 5M | Cook : 8M | Ready in : 4H35M |
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- Cream sugar and yolks together in a massive saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk till no lumps remain. Add 1/2-and-half and heat over medium warmness, whisking continuously till filling is thickened, approximately 20 mins.
- Turn off heat while filling begins to bubble; preserve to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring nicely till melted and nicely incorporated. Let filling take a seat to cool slightly, about 10 minutes.
- Stir filling well and pour into graham cracker crust, smoothing the pinnacle with a spatula. Chill, exposed, within the fridge for 4 hours.
Notes :
- Serve with whipped cream or your favourite topping.
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