I’m going to be honest. This isn’t a recipe isn’t a favorite. I found the custard to be pretty eggy and a little rubbery. The texture could be due to human error and the chocolate did help out with the flavor but for now, I will not be revisiting this recipe.
Chocolate topped custard pie
1 uncooked pie crust
2c scalded milk
1/2c chocolate, chopped or chips
Line your pie pan with your pie crust and set it aside. Preheat your oven to 425F. Combine the eggs, sugar, salt, and nutmeg. Whisk in hot milk until well combined. Bake for 25-30 minutes or until a knife comes out clean. After pie cools melt chocolate with milk over a double boiler until smooth and glossy. Spread evenly over the pie and let cool completely before serving. Store in refrigerator.