Chocolate Cream Pie
1, 9" deep dish pie shell, baked
1/3 C. cocoa powder
1/4 scant cup cornstarch
1 2/3 C. cold water
1 can sweetened condensed milk
3 large egg yolks
2 T. salted butter, room temp.
1 1/2 tsp. good vanilla extract
In a 3 quart saucepan (not over heat at this point) whisk together the cocoa powder and cornstarch. Add the water and whisk till smooth. Add the condensed milk and eggs, again whisking until smooth. Turn the heat to med. high, whisking as it comes to a low boil then reduce the heat to medium, whisking constantly until thickened, about 8 - 9 minutes. Remove from the heat and whisk in the butter and vanilla. Allow to cool in the pot for 5 minutes then pour into the pie shell and place in the fridge for 2 hours to set
1, 9" deep dish pie shell, baked
1/3 C. cocoa powder
1/4 scant cup cornstarch
1 2/3 C. cold water
1 can sweetened condensed milk
3 large egg yolks
2 T. salted butter, room temp.
1 1/2 tsp. good vanilla extract
In a 3 quart saucepan (not over heat at this point) whisk together the cocoa powder and cornstarch. Add the water and whisk till smooth. Add the condensed milk and eggs, again whisking until smooth. Turn the heat to med. high, whisking as it comes to a low boil then reduce the heat to medium, whisking constantly until thickened, about 8 - 9 minutes. Remove from the heat and whisk in the butter and vanilla. Allow to cool in the pot for 5 minutes then pour into the pie shell and place in the fridge for 2 hours to set
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