Chocolate cream pie from The Best of Gourmet 2005: A Year of Celebrations (20th Anniversary Edition) by Gourmet Magazine Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on November 30, 2021

    The filling was delicious but a bit too rich for me to actually eat. I really liked the technique of making custard here (mixing the egg yolks, sugar, cornstarch and milk together while cold) since it made it very easy to get a lump free custard without any bits of over cooked yolk floating around. No need for tempering! So, I will refer back to this recipe for the custard making technique, but probably wont repeat the actual pie recipe.

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