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Chocolate Cream Pie https://www.metro.ca/userfiles/image/recipes/tarte-chocolat-6342.jpg PT15M PT30M PT45M
Pie shell: make it according to your favourite recipe or use a commercial pie shell.Preheat oven to 350°F (180°C). Blind bake the crust about 7 minutes and set aside.In a saucepan over medium heat, bring milk and cream to a gentle boil. Add chocolate, simmer for 2 minutes, and turn heat off. Continue stirring for a few minutes to cool the mixture. Stir in egg.Pour into pie shell and bake 18 minutes or so. The pie is done when it no longer jiggles. Refrigerate to cool completely.Serve with fresh fruit and whipped cream.
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7 Tbsp. (100 mL) milk 10 Tbsp. (150 mL) 35 % m.f. whipping cream 1 eggs 10 Tbsp. (150 mL) 65% cocoa dark chocolate
Chocolate Cream Pie

Chocolate Cream Pie

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 Tbsp.
    (100 mL)
    milk
  • 10 Tbsp.
    (150 mL)
    35 % m.f. whipping cream
  • 1
    eggs
  • 10 Tbsp.
    (150 mL)
    65% cocoa dark chocolate
Imprimer ma sélection

Preparation

Pie shell: make it according to your favourite recipe or use a commercial pie shell.

Preheat oven to 350°F (180°C). Blind bake the crust about 7 minutes and set aside.

In a saucepan over medium heat, bring milk and cream to a gentle boil. Add chocolate, simmer for 2 minutes, and turn heat off. Continue stirring for a few minutes to cool the mixture. Stir in egg.

Pour into pie shell and bake 18 minutes or so. The pie is done when it no longer jiggles. Refrigerate to cool completely.

Serve with fresh fruit and whipped cream.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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