By Matt Pittman
Matt Pittman's recipe takes this silky chocolate classic for a wood-fired spin. Using a pre-made crust makes it as simple to make as it is delicious.
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|1||pre-made pie shell, unbaked|
|2 Cup||whole milk|
|3 Large||egg yolks, beaten|
|1/4 Teaspoon||kosher salt|
|2 Tablespoon||cocoa powder|
|3 Tablespoon||(heaping) cornstarch|
|1/2 Teaspoon||vanilla extract|
|Whipped cream, for serving|
|Chocolate bar, for shaving (optional)|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Place the pie shell on the grill grates and bake according to the package instructions. Remove from the grill and let cool to room temperature.
1 pre-made pie shell, unbaked
Meanwhile, set up a double boiler and bring the water to a simmer. Add the milk, sugar, egg yolks, salt, cocoa powder, and cornstarch to the top of the double boiler and whisk until completely combined. Cook, whisking constantly, until thickened, 10-15 minutes. Remove the custard from the heat and let cool to room temperature, about 20 minutes.
2 Cup whole milk
2/3 Cup Sugar
3 Large egg yolks, beaten
1/4 Teaspoon kosher salt
2 Tablespoon cocoa powder
3 Tablespoon (heaping) cornstarch
Stir the vanilla into the chocolate custard, then pour the custard into the pie shell. Transfer to the refrigerator and chill overnight.
1/2 Teaspoon vanilla extract
When ready to serve, top the pie with whipped cream and chocolate shavings if desired, then slice into wedges. Enjoy!
Whipped cream, for serving
Chocolate bar, for shaving (optional)