Three words: World. Chocolate. Day. We’re always down for another reason to indulge, and as the only major meal kit to offer dessert, chocolate is our specialty. Celebrate World Chocolate Day with this Chocolate Custard Pie, straight from the Plated cookbook. With only a handful of ingredients, it’s a decadent dessert that’s easy for even the most reluctant baker to pull off.
Chocolate Custard Pie
6 large eggs
1 cup heavy cream
½ cup + 2 tablespoons whole milk
¼ cup granulated sugar
10 ounces semisweet chocolate chips
1 9-inch pie shell
2 tablespoons powdered sugar
1. Preheat the oven to 325°F.
2. In a large heatproof bowl, beat the eggs and set aside.
3. In a medium pot, combine cream, milk, and granulated sugar. Bring to a simmer over medium heat, 7-8 minutes. When small bubbles form on the surface, immediately remove the pot from the heat. Add the chocolate and stir until melted and smooth, about 1 minute.
4. While whisking, slowly add the milk mixture to the eggs and continue to whisk until smooth. Eggs help hold the custard together and give it a silky texture, but be sure to add the hot milk very slowly to avoid scrambling them in the bowl. Pour the custard into the pie shell and place on a baking sheet. Bake until just set and very puffed. 45-50 minutes.
5. Remove from the oven and let cool for about 30 minutes (the pie will look somewhat sunken) or refrigerate overnight. Serve warm or chilled, garnished with powdered sugar and whipped cream.
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