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Chocolate Pudding Pie Filling

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Pies & Pastries

4  cups  whipping cream
2  cups  milk
6  ounces  semisweet chocolate
2  ounces  unsweetened chocolate
1/2  cup  dried currants
1 1/2  cups  sugar
18    egg yolks
1  tablespoon  vanilla extract
1/4  teaspoon  salt
1    prebaked pie shell

PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium heat and bring to a boil. Remove from the heat and whisk in the chocolates until dissolved. Add the currants. Set aside. Whisk together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over, stirring. Pour the mixture into a baking dish. Cover baking dish with foil, place in a water bath and place in oven for 45 minutes. Remove from oven and remove the pudding from the water bath. Let cool, then refrigerate until well chilled. When ready to serve, transfer to pre-baked pie shell. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK By KKBG35A RUTH BURKHAR

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