Chocoholic
Senior Cook
This doesn't appear too fantastic from the recipe, but it's delicious when you're eating it! I used bittersweet chocolate instead of unsweetened (we were out)
Double Chocolate Pie
Ingredients:
Graham Cracker Crust (below), or other 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
6 ounces (1 cup) semisweet chocolate chips
2 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1 tablespoon vanilla
CoolWhip
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually; stir in chocolate chips and unsweetened chocolate.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap on filling.
Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap; top pie with CoolWhip.
Graham Cracker Crust
Better Homes and Gardens New Cook Book
Ingredients:
18 graham cracker squares (1 1/4 c. graham cracker crumbs)
1/4 cup sugar
6 tbls. butter, melted
Place graham crackers in a plastic bag or between two sheets of plastic wrap or waxed paper. Crush into fine crumbs; measure 1 1/4 cups crumbs. (Or, crush crackers into fine crumbs in a blender.)
In a mixing bowl combine crumbs and sugar. Stir in melted butter; toss to thoroughly combine. Turn the crumb mixture into a 9-inch pie plate. Press onto the bottom and sides to form a firm, even crust.
Chill about 1 hour or till firm. (Or, bake in a 375 degree oven for 6 to 9 minutes or till edges are brown. Cool on a wire rack.)
Double Chocolate Pie
Ingredients:
Graham Cracker Crust (below), or other 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
6 ounces (1 cup) semisweet chocolate chips
2 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1 tablespoon vanilla
CoolWhip
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually; stir in chocolate chips and unsweetened chocolate.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap on filling.
Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap; top pie with CoolWhip.
Graham Cracker Crust
Better Homes and Gardens New Cook Book
Ingredients:
18 graham cracker squares (1 1/4 c. graham cracker crumbs)
1/4 cup sugar
6 tbls. butter, melted
Place graham crackers in a plastic bag or between two sheets of plastic wrap or waxed paper. Crush into fine crumbs; measure 1 1/4 cups crumbs. (Or, crush crackers into fine crumbs in a blender.)
In a mixing bowl combine crumbs and sugar. Stir in melted butter; toss to thoroughly combine. Turn the crumb mixture into a 9-inch pie plate. Press onto the bottom and sides to form a firm, even crust.
Chill about 1 hour or till firm. (Or, bake in a 375 degree oven for 6 to 9 minutes or till edges are brown. Cool on a wire rack.)
