Morgan’s Chocolate Pie

Morgan’s Chocolate Pie

Crust:

1. 2 cups Flour
2. 1 cup Crisco or Lard
3. 1/2 cup Ice Cold Water

Filling:

1. 4 cups Semi-Sweet Chocolate Chips
2. 3 cups Dark Chocolate Chips
3. 1 1/2 Cup Sugar
4. 1/4 cup Cornstarch
5. 2 cups Whole Milk
6. 1 cup whole milk
7. (Or 3 cups half and half)
8. 4 Egg Yolks
9. 2 Tsp. Vanilla Extract
10. 2 Tbsp. Butter
11. 1/4 Tsp. Salt

Topping:

1. Small Whipping Cream
2. 1/4 Cup Sugar

Preheat oven to 350 degrees

Pie crust:

1. Mix together flour and shortening with fork.
2. Add small amounts of ice water at a time to mix it. 
3. Make into a ball. 
4. Put flour on the counter, and roll dough out onto flour.
5. When flat, roll up dough and put onto pie pan.
6. Then shape into pan and cut around the edges to fit pan.
7. Pinch crust along the sides. 
8. Bake 12-15 minutes, or until golden brown. 

Pie filling:

1. In a double boiler, begin to melt chocolate over high heat.
2. In a saucepan, add sugar cornstarch, and 1/2 tsp salt, and whisk together.
3. Mix vanilla in with eggs.
4. Pour milk and eggs into sugar mixture and stir together.
5. Turn heat to medium-high and continue stirring.
6. Slowly pour chocolate into sugar/milk mixture.
7. Stir. When it starts to bubble, turn off heat. 
8. Slowly pour chocolate mixture into pie crust.
9. Lightly whisk inside the pie to get air bubbles out.
10. Refrigerate till set.
11. Top with whipped cream before serving.

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