Mine was rhubarb pie with fruit direct from the garden. I made the pastry
rolled out the bottom crust, went out and cut the rhubarb, rinsed it, sliced it
up and then into the pie.


Wayne Boatwright wrote:

> This is my very favorite chocolate cream pie recipe. There's never any
> left at the end of the night. :-)
>
>
> * Exported from MasterCook *
>
> Ghirardelli Chocolate Cream Pie
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups Whole Milk
> 1 1/2 cups Half and Half
> 6 tablespoons Unsalted Butter
> 1 cup Ghirardelli Ground Chocolate -- + 2 Tablespoons
> 6 tablespoons Granulated Sugar
> 6 tablespoons Cornstarch
> 1 Pinch Salt
> 5 Egg Yolks
> 1 1/2 teaspoon Vanilla
> 9 inch Baked Pie Shell
> 1/2 pint Heavy Cream
> 2 tablespoons Superfine Sugar
> 1 teaspoon Vanilla
> 1 Semisweet Chocolate Square
>
> TRADITIONAL METHOD:
>
> In double boiler, scald milk and half & half with butter. Blend Ground
> Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
> chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
> filling begins to thicken. Mix a small amount of hot filling with egg
> yolks, then pour yolks into filling. Continue cooking a few minutes,
> stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
> baked pie shell. Chill several hours or overnight.
>
> MICROWAVE METHOD:
>
> In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole,
> scald milk and half & half with butter. Blend Ground Chocolate with sugar,
> cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot
> milk. In a small bowl beat egg yolks until light, then beat into milk and
> chocolate mixture. Continue cooking at power level 6 or 7 for approximately
> 8 minutes, beating thoroughly after each minute, or until thick enough to
> hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie
> shell. Chill several hours or overnight.
>
> In a chilled bowl with chilled beaters, beat heavy cream with sugar until
> very stiff. Spread over chocolate filling.
>
> Using a vegetable peeler or sharp knife, make chocolate curls with
> chocolate square and scatter over whipped cream.
>
> Description:
> "Adapted from Ghirardelli Original Chocolate Cookbook"
> Yield:
> "1 Pie"
>
> NOTES :
> There is no substitute for the Ghirardelli Ground Chocolate, and this pie
> cannot be made successfully with cocoa.
>
> It is very important to stir filling frequently while cooking, especially
> near end of cooking. If the filling should become lumpy, quickly press
> through fine sieve before pouring into pie shell.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
>
> --
> Wayne Boatwright
> -------------------------------------------
> Sunday, 06(VI)/01(I)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats must commence biting their
> human's toes when she exits the shower.
> -------------------------------------------