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A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel.




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How would you rate this recipe?
  • Gluten Free Baker
    28 NOV, 2014
    I saw this recipe and just had to make it for Thanksgiving. I substituted a gluten-free pie crust, but otherwise made the recipe exactly as stated. After spending the night in the refrigerator, the filling still has the texture of loose pudding! I'm frustrated to say the least. This looks delicious, and licks I stole from the bowl were definitely delicious, but I can't enjoy it as a pie. If I make it again, I'll use more cornstarch, add another egg yolk, and cook the custard longer.

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