GRANDMA’s CHOCOLATE CREAM PIE
Chocolate Pudding Filling:
2 cups whole milk………………………..2 cups heavy cream
1 cup white sugar……………………….. 2 tsp. vanilla extract
4 squares unsweetened chocolate (broken into pieces)
9 egg yolks, beaten (can substitute 6 whole eggs)
2 TB butter………………………………..1/2 tsp. instant coffee powder
baked & cooled 9" or 10" deep dish pie crust
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Combine milk, cream, sugar, instant coffee and chocolate in heavy saucepan. Heat over medium heat, whisking/stirring almost constantly, just until it barely begins to boil. Give a final whisk and take the pan off the heat (but don’t turn off the burner yet).
Whisk about 2 TB of the chocolate cream mixture into your beaten egg yolks (tempering). Then whisk in the rest of the chocolate cream mixture until combined well. Put the saucepan back onto the burner and cook (whisking constantly) until it comes to a full boil (about 2-1/2 to 3 minutes). Quickly whisk/stir in the vanilla. Then add the butter and stir constantly until the butter is melted. Take the pan off the burner and let the pudding cool before putting into your pie crust.
Put dollops of whipped cream around the edges of the cooled pie (or cover entire top).
Easy BUTTER CRUST (food processor)
2 to 2-1/2 cup all-purpose flour……………1 tsp. sugar or Splenda
1-1/2 sticks cold butter (12 TB), cut into cubes (or 3/4 cups Crisco)
1/4 cup ice cold water
Put 2 cups. flour and sugar in a food processor & give a couple of quick pulses. Add about half of the butter (or Crisco). Pulse. Add the rest of the butter. Pulse until mixture turns into coarse crumbs.
Slowly add the ice water and pulse until the dough comes into a ball. If necessary, add more flour (up to 1/2 cup or so) until it does. Flatten dough into a disc (about 3/4" thick) and put it on a sheet of plastic wrap (dusted with a little flour). Refrigerate for about 30 minutes before rolling.