Makes a 9-inch pie.
Ingredients
1 cup plus 2 tablespoons sugar
1/2 cup plus 1 tablespoon flour
1/4 teaspoon salt
2 cups whole milk
1/2 cup canned evaporated milk
4 egg yolks
2 1-ounce squares unsweetened chocolate plus 1/2 cup chocolate chips
2 tablespoons butter
2 teaspoons vanilla extract
1 precooked 9-inch pie crust
Meringue (recipe, Page 10F) or whipped cream
Directions
In a heavy, medium saucepan, stir together sugar, flour and salt. Slowly stir in milk and evaporated milk until smooth. Bring to a boil over medium- high heat, stirring constantly with a flat-edged spatula or whisk. Lower heat and simmer, stirring, for 2-3 minutes.
In a bowl, whisk egg yolks. Slowly pour half of hot milk mixture into egg yolks while whisking. Pour mixture back into saucepan and cook over low heat, stirring constantly until it thickens.
Remove from heat and stir in chocolate squares and chips and continue whisking until melted. Add butter, whisk until melted. Add vanilla and mix until smooth.
If topping with whipped cream, cover with plastic wrap to prevent skin from forming. Let cool. When cool enough to handle, spoon into precooked pie shell. Chill and top with whipped cream just before serving.
If topping with meringue, pour warm filling into prebaked shell. Spoon meringue on filling and spread to edge of pie crust to seal it. Bake at 400 degrees 8-10 minutes or until lightly browned. Cool thoroughly (about 4 hours).
