½ cup sugar
1/3 cup all-purpose flour
¼ tsp. salt
2 cups milk
¾ cup semi-sweet chocolate chips
3 egg yolks, beaten in a small bowl
In a large saucepan, whisk together sugar, flour, salt, and milk. Heat on low whisking constantly. When the mixture is hot, add the chocolate chips. Continue whisking the mixture until the chocolate chips are melted. Then add about ¼ cup of the hot mixture to the egg yolks and whisk it together well. Slowly pour the egg yolk mixture into the filling mixture whisking continuously.
Continue cooking the filling over medium heat until it thickens and mounds when drizzled from a spoon. This will take about 10-15 minutes.
Once the filling is well-thickened, pour it into the pie shell. Cover the filling with wax paper or plastic wrap to prevent a skin from forming. Then place the pie in the refrigerator to cool and set. This takes about 4 hours.
When the pie is chilled and set, top it with homemade whipped cream. Garnish this amazing pie with chocolate shavings. Serve chilled and store this pie in the refrigerator.
I use Fiestaware 10 1/4 inch pie pans. I double the recipe for the filling when using a pie pan larger than 9 inches.
Keywords: homemade chocolate cream pie, from-scratch chocolate cream pie