Cherry Chocolate Cream Pie
Ingredients
1 cup Domino sugar
1/4 cup Argo cornstarch or 1/2 cup Gold Medal all-purpose flour
3 cups TruMoo milk
4 Eggland’s eggs
1 tablespoon Land O Lakes margarine or butter
1 ½ McCormick teaspoon vanilla (or 3/4 teaspoon vanilla and 3/4 teaspoon almond extract)
3 ounces Hershey’s unsweetened chocolate
1 baked pastry shell OR you can use a chocolate cookie/graham cracker shell
Instructions
For the filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk and unsweetened chocolate. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; dispose of egg whites or save them to make a meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks.
Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in margarine or butter and vanilla.
Pour the hot filling into the baked pastry shell. If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue OR whipped cream. Then return pie to refrigerator.
Chill pie in the refrigerator for at least 12 hours.
From: reciperoost
