Windsor Star - - YOU -

Serves: 8-10


1/3 cup (80 mL) un­salted but­ter ■ 1 1/2 cups (375 mL) choco­late ■ cookie or gra­ham wafer crumbs


1/4 cup (60 mL) EACH ■ un­sweet­ened co­coa pow­der, gran­u­lated sugar, corn­starch 1/4 tsp (1 mL) salt ■ 1 egg, lightly beaten ■ 2 1/2 cups (625 mL) milk ■ 3/4 cup (180 mL) finely ■ chopped bit­ter­sweet or semisweet choco­late, about 3 oz (90g) 2 tbsp (30 mL) un­salted but­ter ■ 1 tbsp (15 mL) vanilla ■


1 1/2 cups (375 mL) 35 per cent ■ cream 2 tbsp (30 mL) gran­u­lated ■ sugar 1 tsp (5 mL) vanilla ■ Coarsely grated choco­late ■ (op­tional)

1. Pre­heat oven to 375 F (190 C). Crust: Melt but­ter in a medium saucepan set over medium-low heat. Re­move from heat; stir in crumbs. Turn into a 9-inch (23-cm) shal­low glass pie plate. Press evenly up sides and on bot­tom of pie plate. Bake for 8 min­utes in cen­tre of pre­heated oven un­til set.

2. Filling: In a medium saucepan, whisk co­coa with sugar, corn­starch and salt. Whisk in egg as best as you can; add milk. Con­tinue to whisk un­til smooth and no lumps re­main. Set over medium heat. Stir­ring con­tin­u­ously, bring to a boil, about 3 to 5 min­utes. Filling will thicken and bub­ble. Re­duce heat to low; sim­mer gen­tly and stir for 1 minute. Add choco­late and but­ter. Stir un­til melted. Stir in vanilla. Turn into slightly cooled pie shell. Re­frig­er­ate for 2 hours or un­til cold and set.

3. Top­ping: Beat cream with sugar and vanilla un­til stiff peaks form. Spoon onto chilled pie. Swirl. Grate choco­late over top if us­ing. Re­frig­er­ate un­til ready to eat. Best eaten within a day of mak­ing.

Vari­a­tion: For a fancier ver­sion of this pie, use a 9-inch (23-cm) tart shell. Gar­nish with goose­ber­ries, cher­ries and choco­late curls.

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