Creamy Bittersweet Chocolate Pie

Photo: Tina Marie

Ingredients

Pie shell, prebaked

2/3 cup sugar

1/2 cup all-purpose flour

1/2 sugar

2 cups of milk

2 ounces unsweetened chocolate

3 egg yolks

2 tablespoons butter

2 teaspoons vanilla

Preparation

Prepare a pie shell, prebake...I took the easy way and used the kind from the refrigerated section at the grocery store.

In top of a double boiler, combine sugar, all-purpose flour and sugar.

Add, stir and cook - over - not in - boiling water for 10 minutes or until mixture thickens 2 cups of milk. Add two ounces of chocolate (I used the Baker's brand found in the section with flours, oils, etc)

Stir and when thickened and the chocolate is all melty, remove from heat.

Beat slightly - 3 egg yolks.

For once the kitchen gods were smiling at me (probably with pity but that's Ok, I'll take the break!) and I managed to break the eggs over a can, dumping the whites into the can while the yolk went back and forth between the shells.

Stir half the mixture into the beaten egg yolks, mix well.

Return the eggy mixture to the pan and stir into hot mixture.

Remove from heat and add butter and vanilla (I used a good quality Madagascar vanilla).

Cool slightly before tipping this mixture into the prebaked crust.

What would I do differently? Maybe use a graham cracker crust or make my own crust with crumbled oreos. That would be good.