Chocolate Pudding Pie Filling

  • on March 18, 2008
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Ingrients & Directions

4 c Whipping cream
2 c Milk
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
1/2 c Dried currants
1 1/2 c Sugar
18 Egg yolks
1 tb Vanilla extract
1/4 ts Salt
1 Prebaked pie shell

PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over
medium heat and bring to a boil. Remove from the heat and whisk in
the chocolates until dissolved. Add the currants. Set aside. Whisk
together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour
the cream mixture over, stirring. Pour the mixture into a baking
dish. Cover baking dish with foil, place in a water bath and place in
oven for 45 minutes. Remove from oven and remove the pudding from the
water bath. Let cool, then refrigerate until well chilled. When ready
to serve, transfer to pre-baked pie shell.

8 Servings

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