br>Meanwhile, to make the chocolate custard, in a medium bowl, whisk
br>Meanwhile, to make the chocolate custard, bring milk and cream to
ool while you prepare the custard.
Heat 1 litre of
ell combined.
Pour into pie shell.
Bake in a
In a bowl, blend the custard powder and sugar with 1/
Prepare white chocolate custard recipe: In a large heavy saucepan,
lend half of the custard with melted chocolate and vanilla.
Add
egrees C).
To Make Chocolate Custard: In a large saucepan or
Prepare the custard by whisking the egg with
double boiler, combine the chocolate, butter, coffee, and rum. Set
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Sprinkle toasted pecans on pie crust.
Heat caramels and
Scald milk (set aside).
Beat eggs slightly.
Add sugar, salt, vanilla and chocolate.
Pour hot milk slowly over egg mixture. Pour into unbaked pie crust.
Custard is done when table knife inserted in center comes out clean.
Oven temperature:
450\u00b0. Bake 10 minutes, then bake at 350\u00b0 for 25 to 35 minutes more.
br>Place Regular 9\" pie shell on a cookie sheet
ottom and sides of two pie plates (not deep dish) with
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Set aside to cool.
Chocolate Custard: Preheat the oven to 250
ith chocolate custard filling and drizzle tops with the chocolate glaze.
CHOCOLATE CUSTARD FILLING
Combine eggs, sugar, vanilla extract, cocoa, milk and margarine.
Mix well.
Bake in unbaked pie shell at 325\u00b0 until done, about 1 hour.
Check often.
Beat egg yolks.
Add milk, except 1/3 cup.
Sift sugar, flour and cocoa and salt.
Place in double boiler.
Stir remaining 1/3 cup milk into dry ingredients to form a smooth paste and pour into egg mixture.
Cook until thick.
Add butter and vanilla.
Pour into cooked pie shell.
Add 2 tablespoons sugar to each egg white.
Put whites on pie and brown at 425\u00b0.