Hi! I am Rob Kingsbury with Kingsbury Chocolates and today we are making a chocolate pie and right now, we are going to make the actual pie filling. Alright, so this has been heating for about five minutes and it's come to a boil. So what I need to do is just keep it at a boil for one more minute. It has really, really thickened up a lot and you will notice that because of the cornstarch, and well, that's key because this is a pie filling.

So, anyways I am going to let that keep heating for one more minute. I will keep my eye on it to make sure that we continue to stir it. Stirring also helps alleviate any splatter, because you are being preventative in allowing those air bubbles to build up and split the chocolate around.

Alright, that looks good. So, we are going to go in next and we need three egg yolks for this portion and what we are going to do is separate them. This is an egg separator which is a handy-dandy little gizmo that uses gravity to allow the whites to separate out from the yolk and it keeps the yolk in this little cup. So, we are going to need to do that to three eggs. So, we have got one yolk, it's ready right here.

A real key part of this is making sure that you remove the small white membrane that's going to be on the egg yolk that still remain in even that the white has separated. You really want to make sure that you have just the egg yolk during the tempering process. This is a real hands-on. There is no way around this one. So, I like to roll it in the palm of my hand, it dries up the yolk a little but and it's easier just to take that white membrane area off of there. So, we put it right in. So, anyways we are going to do that two more times.

Alright, well this is a messy part. This is where you get your hands dirty. But take your time, take a break, wash your hands right now and then we are going to back and we are going to temper the eggs into the chocolate. So anyways back from washing my hands, nice, clean hands. What we want to do next is temper these eggs and tempering means that we are just, we want to bring the temperature of the eggs closer to the temperature of our pie filling. So, a way to do that is to add a small amount of your pie filling directly into your egg yolks and just mix them up. And I like to do a little bit at a time to bring the temperature up a little bit closer to the actual pie filling temperature, so that when you mix the eggs back in, you are not getting scrambled eggs.

Alright, so at this point, I am going to relight the fire on this and add my egg yolks back in and we need to actually now bring this mixture back to a boil. So, at this point in the game, we have a couple more minutes till this come back up to heat and once it comes to back to a boil, we have one more minute of boiling. If you didn't think it was crucial to keep stirring in the first half of this pie filling, it is definitely important at this point. So, during the whole time just make sure you keep stirring it, it looks beautiful. So, this will come to a boil real quick and then we will add in our butter and our vanilla.

Alright, so I just took the pie shell out over here, it looks fantastic. Our pie filling, our chocolate pie filling has come to a boil; maintain the boil for a minute while stirring and at this point, I am literally going to turn the heat off and add one tablespoon of butter and one-and-a-half teaspoons of vanilla or if you like to put a little bit more in, feel free. I love vanilla. There is no need to keep the heat on, what you are doing is to just blending this in, but butter adds that wonderful texture and buttery flavor at the end. It's not something that has to get cooked in and the vanilla is just to add a sweet vanilla essence to it and that is it. We have pie filling.

So, right now, we are going to put it right into our pie shell. This recipe actually makes a little bit more than necessary, but I like saving it and putting in a couple of cups in the refrigerator and just having some nice chocolate pudding as well. I also like to pour this in right in the middle and that way you can really get a lot of pie filling as it settles towards the edge.

Alright, it looks beautiful. So right now we are going to go ahead and just let this cool down to room temperature for about half an hour just so it's not steaming and then we are going to throw in the refrigerator, let it chill in there for about another hour-and-a-half and you will be read to serve.

So, next we are going to go in, I am going to show you how to make some whipped cream topping for this and after that we will be serving and enjoying.