CHEF JEFF — ONE BYTE AT A TIME: Chocolate Cream Pie

This recipe shows the folks at Hershey know a bit about desserts.

Chocolate Cream Pie

1 9-inch baked and cooled pastry shell

¾ cup sugar

1/3 cup cocoa

1/3 cup cornstarch

¼ teaspoon salt

3 eggs, beaten

3 cups milk

¾ cup chocolate chips (dark or semisweet)

3 tablespoons butter

2 teaspoons vanilla extract

Whipped cream for topping

Prepared pie crust, cooled

Mix sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to boil. Remove from heat. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and mixture is smooth. Pour into crust. Immediately press plastic wrap onto pie surface. Refrigerate 3 to 4 hours or until firm. Garnish with whipped topping.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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