- 1 1/2 cups Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 3 cups Whole Milk
- 1/2 cup Chambord (black raspberry liqueur optional)
- 4 Egg yolks, beaten with fork
- 6 1/2 ozs Bittersweet dark chocolate, broken into pieces
- 2 tbsps Butter
- 2 tsps Vanilla
- 1 Baked pie shell (store-bought is fine)
In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs, then the Chambord. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set. You can serve this plain or add your favorite fruit or whipped cream topping. Enjoy!
Pair with Corner 103's 2012 Dry Creek Valley Zinfandel!