Whoever said pies had to be wholesome? Nothing chases away the never-ending-winter-blues like a nice chocolate pie.

(No step-by-step on this recipe since I’m making a bunch of pies and this saves time. But I’m pretty sure you can figure this one out on your own.)

Chocolate Pie

(from HERSHEY’S Kitchens)

Ingredients (yields filling for one 9-inch pie)

1/2 tsp. salt

2/3 cup sugar

1/3 cup cornstarch

4 egg yolks

3 cups milk

2 tbsp. butter or margarine, softened

1 tbsp. vanilla extract

2 cups (12-oz.) dark chocolate chips, divided

One 9-inch pie shell

Sweetened whipped cream or whipped topping (optional)

Directions

Bake the pie shell (Find instructions on making pie crust here and on pre-baking it here). Let it cool while you make the filling.

Combine salt, cornstarch and sugar in a 2-quart saucepan.

Combine egg yolks and milk in a separate container that you can pour from.

Gradually, stir the milk mixture into the dry ingredients.

On medium heat, cook the mixture until it thickens. Stir continuously to prevent it from sticking on the bottom.

Remove from the stove and add in the butter, vanilla, and 1 3/4 cups of the chocolate chips. Stir until the butter and chocolate melts and the ingredients are completely incorporated.

Pour the filling into the pie shell, and tap the pie dish gently against the counter to set.

Cover in plastic wrap with the plastic touching the filling, and set outside to cool. Refrigerate for several hours, or until firm and set.

Garnish with leftover chocolate chips and whipped cream, if desired.

~Hafsa Razi