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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 1 baked 8 or 9-inch pie shell
- 1 c. whipping cream
- 1 pkg. (6-oz.) semisweet chocolate pieces
- 1/3 c. butter
- 1/3 c. sugar
- 2 beaten egg yolks
- 3 Tbsp. creme de cacao or whipping cream
- Whipped cream or whipped dessert topping (optional)
- Chocolate curls or miniature chocolate pieces (optional)
Method
- In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, till chocolate is melted.
- This should take about 10 minutes.
- Remove saucepan from heat.
- Gradually stir about half of the hot mixture into the beaten egg yolks.
- Return egg mixture to saucepan.
- Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and nearly bubbly, about 3 to 5 minutes.
- Remove saucepan from heat (mixture may appear to separate).
- Stir in creme de cacao or whipping cream.
- Place saucepan in a bowl of ice water; stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
