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)
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.
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.
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.