Chocolate Custard Pie

Recipe Ingredients

1		Crimped-edge 9" sweet pastry crust - blind baked for 15
		Minutes at 350 degrees
2 1/2 cups	592ml	Milk
4 oz	113g	Unsweetened chocolate - melted
3 oz	85g	Semisweet chocolate - melted
4		Eggs - beaten
2/3 cup	131g / 4.6oz	Granulated sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 450 degrees.

Heat milk until slightly warm, add the melted chocolates. Mix to combine. Set aside to cool slightly. Whisk the eggs lightly in a medium bowl. Gradually add the sugar. Add salt, nutmeg, vanilla, and chocolate milk mixture. Blend well.

Place the pastry shell in the center of the oven. Fill the crust with the custard to the edges. Bake for 20 minutes before reducing the heat to 350 degrees for an additional 35 minutes of cooking. The custard will have movement when removed from the oven, but continues to cook for several minutes after removal. The custard will also tighten up as it cools.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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