Patty Smith's recipe for Chocolate Cream Pie

Urbana resident Patty Smith sent me this recipe for Chocolate Cream Pie, an updated version of her Grandma Jo's.

"I remember it as always being a special treat at Thanksgiving," Smith wrote in her email. "How (did) she ever had time to do everything, plus make this pie?"

 

Chocolate Cream Pie
1 9-inch pie crust, baked
1/4 cup sugar
1 teaspoon vanilla
2 teaspoons unflavored gelatin
1/4 cup cold water
a dash of salt
2 cups heavy cream
1/2 cup milk
2 egg yolks
4 ounces grated sweet chocolate

Sprinkle gelatin over 1/4 cup cold water to soften. In the top of a double boiler, heat milk until a film forms over the surface.
In a small bowl, with a rotary beater, beat egg yolks, sugar, salt and 1/2 teaspoon vanilla until thick and creamy. Beat a little hot milk into egg mixture then stir mixture into remaining milk. Over simmering water, cook about five minutes, stirring constantly until mixture coats a metal spoon.
Stir in gelatin and grated chocolate. Continue cooking until chocolate melts. Remove from heat and cover surface with waxed paper.
Refrigerate until chilled.
In a medium bowl, with a rotary beater, whip cream with remaining vanilla. Fold half of this into chocolate and pour into pie shell. Top with remaining whipped cream. Garnish with shaved chocolate.
Chill before serving.

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