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

This recipe comes from the “Betty Crocker Cookbook.”

Chocolate Cream Pie

1 single-crust pie shell, baked and cooled

4 egg yolks

1½ cups sugar

1/3 cup cornstarch

2 ounces unsweetened chocolate, chopped

½ teaspoon salt

3 cups milk

2 teaspoons vanilla

1 cup sweetened whipped cream

In bowl, beat yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch, salt. Gradually stir in milk then chocolate. Cook over medium heat, stirring constantly, until mixture thickens, boils. Stir 1 minute. Stir at least half of hot mixture gradually into egg yolks then stir back into hot mixture in saucepan. Boil, stir 1 minute; remove from heat. Stir in vanilla. Cool filling slightly. Pour filling into crust. Press plastic wrap onto filling to prevent tough layer from forming on top. Refrigerate at least 2 hours until set. Remove wrap. Top with whipped cream. Cover, refrigerate cooled pie until serving. Store covered in refrigerator.

Yield: Serves 8.

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