I've used the recipe below to make chocolate pie a few times recently:
- 1 c heavy cream
- 1/2 milk
- 8-10 oz chocolate
- 2 tbsp sugar
- pinch salt
- 2 eggs
Heat the milk/cream over low heat until it just starts to simmer. Remove from heat, add chocolate, sugar, and salt and stir until smooth. Lightly beat the eggs and temper in with the chocolate mixture. Pour into crust (usually graham cracker) and bake 20-30 minutes at 325 degrees until set.
It tastes great, but after the pie cools the filling becomes very dense almost like a fudge. Sometimes this is fine, but sometimes I'd like it to have a lighter texture almost like a pudding. How should I modify the recipe to do this?