The Marble Pound Cake brought back memories of Sunday dinners at MawMaw’s house, and this recipe is another one of those delicious desserts. My Aunt Pat made it for us. At least, she claims she made it even though it usually arrived in a Winn Dixie pie box, so I don’t know for sure. (Just kidding Aunt Pat…hehehe.)
It’s creamy, chocolatey deliciousness, y’all! Enjoy!
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Ingredients
- 2 cups heavy cream or whole milk
- 4 tablespoons flour
- 1 cup sugar
- 3 tablespoons Dutch-process cocoa
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 pre-baked pie crust
- whipped cream topping
Instructions
- In a large saucepan over medium heat, combine cream, flour, sugar, and cocoa. Cook just to a boil, stirring frequently.
- In a small bowl, beat egg yolks.
- Temper egg yolks by adding a small amount of the hot mixture to the eggs while whisking constantly.
- Pour tempered eggs into chocolate mixture. Whisk until combined.
- Continue cooking and whisking until mixture begins to thicken to pudding consistency.
- Add butter and vanilla. Stir over heat until butter melts.
- Pour into pre-baked pie shell.
- Cool completely on wire rack.
- Chill in refrigerator for 3-4 hours before topping with whipped cream.
- Store in refrigerator.
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