Most of Betty's pie recipes are made to fit the standard 9-inch pie plate, but you can easily adapt for a large pie dish, such as 10-inch. Just be aware that your filling will not come up as high in the pie as with a standard 9-inch pie.
If you are using a prepared pie pastry or a scratch pie crust recipe such as below,
Make sure when you roll out the pastry onto a lightly floured surface, you place the pie plate upside-down and roll the crust 2 inches larger.
For the chocolate cream filling, use this recipe:
4 egg yolks
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 oz unsweetened baking chocolate, chopped
2 teaspoons vanilla
1 cup sweetened whipped cream
1. Bake pastry according to recipe directions.
2. In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Stir in chopped baking chocolate. Boil and stir 1 minute.
3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Pour warm filling into baked pie crust. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
4. Remove plastic wrap. Top pie with whipped cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.
Answered 10/31/2012 by mgoetz