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.