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Chocolate Topped Custard Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Eggs 4
  Milk 2 2⁄3 Cup (42.67 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
  Milk chocolate pieces 1⁄4 Cup (4 tbs)
  Milk 1 Tablespoon
Directions

Prepare and roll out pastry.
Line a 9-inch plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
Cool.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in the 2% cups milk, sugar, salt, and nutmeg; mix well.
Place pie shell on oven rack; pour filling into partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil; bake about 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack.
In small saucepan add chocolate pieces and 1 tablespoon milk; cook and stir till chocolate is melted.
Remove from heat; stir in enough additional milk till of drizzling consistency.
Quickly drizzle over the cooled pie.
Chill.
Garnish with whipped cream and sprinkle with grated chocolate, if desired.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy

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