Babycakes PM-44 Instruction Manual page 9

Chocolate Cream Pie
Ingredients:
• ⅓ cup semisweet chocolate chips
• ⅓ cup sugar
• 2 tablespoons cornstarch
• 1½ tablespoons unsweetened cocoa
• Pinch of salt
• 1¼ cups milk
• 2 tablespoons whipping cream
• 1 egg yolk
• 1 teaspoon vanilla
• 1 tablespoon butter
• 6 lower pie crusts baked in the BABYCAKES pie maker
• Sweetened whipped cream or frozen whipped topping, thawed
Directions:
1. Bake the lower pie crusts in the BABYCAKES pie maker.
2. Place chocolate chips in a 1-cup microwave safe measuring cup. Microwave on
HIGH power (100%) for 30 seconds. Remove from microwave and stir. Microwave
on HIGH power (100%) for an additional 15 to 45 seconds until melted. Set aside.
3. In a small saucepan, combine the sugar, cornstarch, cocoa and salt. Whisk to
blend.
4. Add milk, whipping cream and egg yolk. Whisk to blend.
5. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue
to boil for 1 minute, still stirring constantly.
6. Remove from heat. Whisk in vanilla, butter and melted chocolate chips.
7. Divide the filling equally among the baked pastry crusts. Dollup with sweetened
whipped cream before serving.
Makes 6 individual pies
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