Mile High Chocolate Cream Pie

Among my circle of friends, I’m typically the one cooking and baking (and loving it).  This weekend, my two girlfriends from Florida, Eileen and Gloriann, came to visit me to help celebrate my 40^th birthday.  To their surprise and my amusement, I put them to work to make me a birthday pie.  The recipe below is inspired by a chocolate cream pie by Hershey and it’s delicious.

Ingredients:

• 2 ounces unsweetened chocolate, chopped
• 1 ounce bittersweet chocolate, chopped
• 3 cups milk, divided
• 1 1/3 cups granulated sugar
• 3 Tbsp. all-purpose flour
• 3 Tbsp. cornstarch
• ½ tsp. salt
• 3 egg yolks
• 2 Tbsp. butter
• 2 tsp. pure vanilla extract
• 9-inch pie crust, baked and cooled
• 2 cups heavy cream, whipped

Directions:

1. Combine chocolate and 2 cups milk in medium saucepan.  Cook over medium heat, stirring constantly, just until mixture boils.  Remove from heat.
2. Stir together sugar, flour, cornstarch and salt in medium bowl.
3. In a small bowl, whisk together the remaining cup of milk and the egg yolks.  Stir the egg mixture into the sugar mixture.   Gradually add the egg and sugar mixture to the saucepan with the warm chocolate.  Cook over medium heat, whisking constantly, until mixture boils, about 2 minutes.  Boil and stir 1 minute.  Remove from heat and add the butter and vanilla extract.
4. Pour the chocolate mixture into the pie crust.  Press a sheet of shrink wrap directly onto the surface of the chocolate mixture to prevent a skin from forming.  Cool for 20 minutes then refrigerate until well chilled, at least 2 hours.
5. Top the pie with whipped cream before serving.

8 to 10 servings.