Pie crust mixes, ready-to-use crusts and the refrigerated dough changed pie recipes and pastry cooking forever. This scratch crust recipe used to be part of every cook's repertoire. And the pudding filling is smooth, creamy and luscious. If you choose to make this pie recipe today, only use pasteurized eggs. And use Hot Water Pastry for the best crust.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- Baked and cooled 9" pie crust
- 1 cup semisweet chocolate chips
- 1 cup whole milk
- 1/4 cup cornstarch
- 1/4 cup sugar
- pinch salt
- 2 pasteurized egg yolks
- 3 oz. pkg. cream cheese, softened
- 2 pasteurized egg whites
- 1/4 cup sugar
- 1/2 cup whipping cream
- 1 tsp. vanilla
Preparation:
Bake and cool pie crust. In a heavy saucepan, combine chocolate chips, milk, cornstarch, 1/4 cup sugar, pinch salt, and egg yolks and beat well. Cook over medium heat, stirring constantly, until mixture is very thick.
Beat in cream cheese until smooth. Let cool in refrigerator.
In large bowl, beat egg whites with 1/4 cup sugar until stiff peaks form. In another small bowl, beat cream with vanilla until soft peaks form.
Fold cooled chocolate mixture into egg whites, then fold whipped cream into this mixture. Spoon into baked and cooled pie crust, cover, and chill in the refrigerator until firm, at least 3 hours. Serves 8
