Chocolate Cream Pie

Photo taken by Zac Long

Hello again for the first time in a long time. Sorry I have not posted sooner. Well I’m back again and ready to share with you some of the latest pies I’ve made.

This pie I took to Mr. and Mrs. Long's home for a little bit of fellowship, a Sunday back, that included Dirt and Lanny and the girls too. The Long's have four kids. We played lots of games and laughed and had fun! Our families hadn't really seen each other since I was five! It was fun to be together.

For this pie, I garnished with whipped cream, a sprig of mint, and toasted almonds- yum! Note that the original recipe called for this pie to be topped with meringue but nuts and chocolate go so well together!

Chocolate Cream Pie

1 cup sugar
2- 1ounce squares chopped unsweetened chocolate
⅓ Cup all-purpose flour or 3 Tbl cornstarch
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 Tbl butter
1tsp vanilla
1 9-inch baked pastry shell
In a saucepan, combine sugar, flour, and salt; gradually stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir a little into yolks; return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. ( To prevent a crust from forming, put clear plastic wrap or waxed paper on top touching the surface of the pudding clear to the sides of the bowl.) Pour into pastry shell. Top with meringue.