Pots De Crème Pie Recipe - Cooking Index
Pots De Crème Pie Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chocolate* |
| 2 cups | 474ml | Heavy whipping cream |
| 1 cup | 237ml | Half and half |
| 10 | Egg yolks - lightly beaten | |
| Graham cracker crust | ||
| 1 | Whipped cream | |
| 3 tablespoons | 45ml | Slivered chocolate |
* dark bittersweet Belgian chocolate or semisweet chocolate
Place chocolate, whipping cream and half and half in double boiler.
Cook over medium heat until chocolate is melted and mixture is hot, stirring occasionally.
Remove from heat and beat in egg yolks, 1 at a time, stirring constantly and being careful not to curdle, until mixture is shiny and thickened.
Cool slightly. ~~Pour mixture into prepared Graham Cracker Crust. Cool, then refrigerate overnight.
Dollop with whipped cream and sprinkle with slivered chocolate.
Enjoy with an ice cold glass of whole milk. Indulge yourself. A good cup of coffee is good with this too. This is a very rich pie.
Source:
Joanne Lamb Hayes and Bonnie Tandy Leblang
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