Chocolate Custard Pie

• 3/4 cup heavy cream
• 1/3 cup milk
• (or, 1 cup heavy cream and a splash of milk)
• 7 ounces bittersweet chocolate (grated or finely chopped)
• The better the chocolate, the better the pie.
• 1 large egg, lightly beaten
• 1 pre-made pie crust
• 1 teaspoon apricot preserves
• Optional: a splash of pure vanilla extract.

1. Preheat oven to 375u0b0.
2. Bring cream and milk to a simmer; if using the vanilla, add it after the mixture comes to a simmer.
3. Remove from heat, add the chocolate, and whish until it is melted.
4. Let the chocolate mixture cool until it is lukewarm, then whisk in the egg until it is thoroughly blended.
5. Put the apricot preserves into the pie crust, and spread the preserves all over the bottom of the crust.
6. Pour the custard into the pie crust, and bake in a 375u0b0 oven about 12-15 minutes, or until the filling is almost set but still trembling in the center. Transfer to a wire rack to cool.
7. Serve with whipped cream.

heavy cream, milk, heavy cream, bittersweet chocolate, better, egg, crust, apricot preserves, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-custard-pie-1210658 (may not work)