Recipe By : Barb Day
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 c Milk
2 oz Semisweet chocolate -- chopped
1 1/2 ts Instant coffee powder
1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Salt
4 Egg yolks -- beaten
2 tb Butter
1 ts Vanilla extract
Basic Meringues Mixture
Royal Short Pastry Shell (9")
Scald 2-1/2 cups of the milk in a double boiler over hot water on low
heat, stirring constantly. Add the chocolate and coffee powder.
Combine the flour and remaining milk in a small bowl and mix until
smooth. Add the sugar and salt. Stir into the chocolate mixture in
double boiler. Cook, stirring constantly, for 15 minutes. Stir a
small amount into the egg yolks, then stir egg yolk mixture back into
the chocolate mixture. Cook, stirring, for 8 minutes or until
thickened and smooth. Add the butter, then remove from heat and beat
with a wooden spoon until thick. Stir in the vanilla. Cool
completely. Pour into the pie shell, then cover with Basic Meringues
mixture, sealing edge. Bake at 350 F for 15 minutes or until lightly
browned. Chill thoroughly. Garnish with grated chocolate. It may be
refrigerated overnight and the pastry will remain crisp.
