Serves: 8
Total Calories: 311

Pastry for 9-inch Single-Crust Pie
2 1/2 cups milk
2 1/2 ounces unsweetened baking chocolate
1 egg plus 2 egg yolks, lightly beaten
1/2 cup flour
1 cup sugar
1/2 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons apricot preserves melted (optional)
1/2 cup whipped cream
1 tablespoon sugar
1/2 teaspoon vanilla extract (optional)

Prepare and prebake pie shell. Remove from oven and cool. In medium saucepan, scald milk with chocolate cool and stir into eggs, beating until mixture is smooth. Combine flour, 1 cup sugar, and salt in medium bowl. Slowly stir in chocolate mixture, blending well. Return to saucepan and cook over low heat, stirring continuously until mixture is thickened, about 15 minutes. Remove from heat. Stir in butter or margarine, vanilla, and almond extract. Cover with plastic wrap and cool. Brush bottom of pie shell with optional apricot jam. Pour cooled filling into shell. Cover and refrigerate until ready to serve. Just before serving, beat cream, 1 tablespoon sugar, and optional vanilla, until cream mounds. Cover chocolate filling with whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 311
Calories from Fat: 130

More Recipes from the Never Say Leftovers Cookbook:
Chocolate Cream Pie
Old-Fashioned Buttermilk Pie