Chocolate Topped Custard Pie
|Pastry||1 (For Single Crust Pie)|
|Milk||2 2⁄3 Cup (42.67 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground nutmeg||1 Dash|
|Milk chocolate pieces||1⁄4 Cup (4 tbs)|
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.
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.
Garnish with whipped cream and sprinkle with grated chocolate, if desired.
Cover; chill to store.
Serving size: Complete recipe
Calories 1627 Calories from Fat 623
% Daily Value*
Total Fat 69 g106.5%
Saturated Fat 29.1 g145.3%
Trans Fat 0 g
Cholesterol 907.7 mg302.6%
Sodium 1071.5 mg44.6%
Total Carbohydrates 212 g70.7%
Dietary Fiber 5.2 g20.6%
Sugars 195.8 g
Protein 49 g98.1%
Vitamin A 32.1% Vitamin C 0.02%
Calcium 80.6% Iron 21.5%
*Based on a 2000 Calorie diet