Description
This silky smooth Chocolate Bunny Pie is easy to make with melted milk chocolate right in the filling. You can use any milk chocolate candy, but it's a sweet way to use any leftover Easter candy!
Ingredients
Units
Scale
- 1 9-inch prepared pie crust
- 2 cups milk
- 1/3 cup white sugar
- 1/4 cup corn starch
- 1 6-ounce milk chocolate bunny (or any form of milk chocolate)
- 3 egg yolks, scrambled
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter
Instructions
- Place a medium-sized pot on the stovetop and pour the milk into the pot.
- Stir in sugar and cornstarch with a whisk until smooth.
- Stir milk continuously over medium-low heat until the mixture is hot.
- Place the chocolate bunny in the hot milk and stir until the chocolate is melted and blended into the milk; turn off the heat.
- Whisk a small amount of the hot chocolate milk mixture into the yolks to temper the eggs; see notes.
- Strain the tempered eggs into the hot chocolate pie filling pot to ensure no solids are added to the filling.
- Cook the pie filling on medium-low heat until thickened, stirring constantly for about 2 minutes after it starts bubbling along the edges.
- Remove the pot of pie filling from the heat and stir in salt, butter, and vanilla.
- Cool for 15- 30 minutes.
- Whisk the filling until smooth, then pour it into the pie shell.
- Finish cooling in the refrigerator, then top the pie with whipped cream or whipped topping, or with meringue while the pie is still hot, and bake until browned.
- Chill in the refrigerator, then serve.
Notes
- Use any prepared pie crust, such as a graham cracker or meringue crust.
- Increase sugar to 1/2 cup for a sweeter taste.
- Be sure yolks are scrambled before starting the recipe.
- For a smooth filling, continually stir the mixture in the pot as it cooks so the corn starch doesn't settle to the bottom; this can cause your pie filling to be lumpy.
- To combine eggs with the hot chocolate milk mixture, you must temper the eggs: While whisking or scrambling the eggs, add a small amount of the hot mixture. This gradually raises the eggs' temperature, so they don't curdle or cook when mixed with the rest of the hot mixture.
