Chocolate Pudding Pie Filling

Recipe Ingredients

4 cups	948ml	Whipping cream
2 cups	474ml	Milk
6 oz	170g	Semisweet chocolate
2 oz	56g	Unsweetened chocolate
1/2 cup	31g / 1.1oz	Dried currants
1 1/2 cups	297g / 10oz	Sugar
18		Egg yolks
1 tablespoon	15ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
1		Prebaked pie shell

Recipe Instructions

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.

Source:
Mrs. John G. Hutchinson

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