Chocolate Custard Pie
- One-9 inch sweet pastry crust (with crimped edges), blind baked for 15 minutes at 350 degrees
- 2 1/2 cups milk
- 4 ounces unsweetened chocolate, melted
- 3 ounces semisweet chocolate, melted
- 4 eggs, beaten .
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
Preheat oven to 450 degrees. Heat milk until slightly warm, add the melted chocolates. Mix to combine. Set aside to cool slightly. Whisk the eggs lightly in a medium bowl. Gradually add the sugar. Add salt, nutmeg, vanilla, and chocolate milk mixture. Blend well. Place the pastry shell in the center of the oven. Fill the crust with the custard to the edges. Bake for 20 minutes before reducing the heat to 350 degrees for an additional 35 minutes of cooking. The custard will have movement when removed from the oven, but continues to cook for several minutes after removal. The custard will also tighten up as.
Recipe courtesy of Emeril Lagasse