Chocolate-Apricot Pie
- 1
- 4 eggs
- 2 ounces unsweetened chocolate, melted
- 2 teaspoon unsalted butter,
- 1 teaspoon vanilla extract
- 1 1/4 cups 2 percent milk
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 teaspoon salt
- 2 cups (about 8) sliced apricots
- Heat oven to 400u0b0F. In a bowl, whisk eggs; set aside. In another bowl, combine chocolate, butter and vanilla. In a heavy-bottomed pot (to prevent burning), combine milk with 1/2 cup sugar and salt over medium heat; whisk constantly until mixture comes to a simmer. Remove pot from heat. Whisk milk mixture into eggs until combined. Whisk chocolate-butter mixture into milk-egg mixture; spoon custard into piecrust. Bake pie until it begins to set at edges but center jiggles slightly when you shake pan, 13 to 15 minutes. Remove pie from oven; let cool for at least 3 hours. In a bowl, 10 minutes prior to serving, toss apricots with remaining 1 tablespoon sugar; arrange apricots on top of pie.
eggs, chocolate, unsalted butter, vanilla, percent milk, sugar, salt, apricots
Taken from www.epicurious.com/recipes/food/views/chocolate-apricot-pie-51109200 (may not work)