There are pies and then there is my grandma’s chocolate pie.
It’s a luscious chocolate custard resting on a flaky, almost salty crust, topped with a springy meringue. For me, it’s la pièce de résistance and whether times are good or times are bad, it’s always welcome and appropriate.
1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
1-1/2 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
2 teaspoons Vanilla Extract
2 Tablespoons Butter
Whipped Cream, For Serving
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