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Robyn Tischner
Robyn Tischner • 2 years ago

Chocolate Cream Pie This is from America's Test Kitchen. I like it in a regular pie crust (half a double-crust recipe) better. For the chocolate, I use 1 oz unsweetened baker's chocolate, 4 oz Ghirardelli semi-sweet baking chocolate (1 bar), and 2 oz Ghirardelli 60% cacao bittersweet baking chocolate (1/2 bar).

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