RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4829
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| Recipe Name: |
Chocolate Pie Filling - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields enough for a 9-inch pie
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Ingredients:
2 Cups milk, whole
4 Ounce(wt)s chocolate, baking, semi-sweet chopped
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Directions:
Heat the milk in a large saucepan until hot, but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla.
Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the pay with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.
Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. |
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| Nutrition per Serving: |
| Calories: |
17 |
Total Carbs: |
0.9 |
Net Carbs: |
0.6 |
| Cholesterol: |
13.9 |
Fat: |
1.5 |
Protein: |
0.69 |
| Fiber: |
0.28 |
Sodium: |
22.38 |
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