Pudding:
Ingredients:
2 Free Range Egg Yokes
2 Tablespoons Corn Starch
2 Cups Organic Whole Milk divided
1/3 Cup Raw Sugar
1/4th Cup Unsweetened Cocoa Powder
1/4 Teaspoon Salt
2 Teaspoons Vanilla
1 Pie Crust (scroll down for the recipe)
Directions:
Whisk egg yokes in a bowl for 60 seconds, add cornstarch, and 1/4 cup milk whisk until smooth and set aside. Put sugar, cocoa, salt and the rest of the milk into a saucepan. Scald over medium-high heat, 180-190F- before it boils it will have bubbles on the sides of the pan. Remove from heat, and while constantly whisking add hot cocoa to egg & cornstarch mixture. Temper so you do not scramble the eggs. Pour back into the saucepan and cook at medium-high whisking constantly until pudding comes to a full boil. Reduce to simmer, continue to whisk, cook for a few minutes until thick. Remove from heat and stir in vanilla. Pour into a bowl press plastic wrap to the surface of the pudding so a skin doesn’t form.
Crust:
Ingredients:
1 1/4 Cups Organic Flour
1/2 Teaspoon Salt
1/3 Cups Organic Butter
3-4 Tablespoons Cold Water
In a medium size, bowl place your flour and salt stir and cut in butter. Add water and stir until combined. Place in the fridge for 1 hour, then remove and roll out. Place in a pie pan and bake at 350F for 15 minutes or until golden. Allow to cool, and pour pudding on to crust.
Pie:
Pour pudding into pie crust, Pipe whipped cream in small stars across the top. Place in the freezer until solid, serve chocolate cream pie cold.
