Zutaten für Dark Chocolate Cream Pie
- 1 1/2 cups granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 cups milk
- 4 ounces unsweetened chocolate, chopped
- 6 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 baked 9-inch pie crust
- 1 teaspoon vanilla extract
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Zubereitung von Dark Chocolate Cream Pie
- In a large saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Add the chopped chocolate and cook over medium-high heat, whisking constantly, until the mixture comes to a boil and thickens. This should take about 5-7 minutes.
- In a separate bowl, whisk a small amount (about 1/2 cup) of the hot chocolate mixture into the egg yolks to temper them. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Stir constantly.
- Bring the mixture back to a gentle boil, stirring continuously for 2 minutes.
- Remove from the heat and stir in the butter and vanilla extract until melted and smooth.
- Pour the chocolate filling into the prepared pie crust.
- Let cool completely on a wire rack before covering and chilling for at least 3 hours (or preferably overnight) to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
125g
Fat
54g
Carbs
17g
