![]() ![]() (The constant stirring and low heat prevents the eggs from scrambling. Immediately turn the heat down to a simmer and cook - whisking constantly, especially around the edges - for one more minute until thick. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.Ĭook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. In a bowl or large measuring cup, whisk together the milk and egg yolks. Bake for 10 minutes until crisp.Ĭombine the sugar, cornstarch and salt in a heavy medium saucepan. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom use a the bottom of a measuring cup or glass to even out, if you like). Pulse until the cookies are finely crushed. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment. What You’ll Need To Make Chocolate Cream Pieīegin by making the crust. Be sure to plan ahead because the filling needs at least eight hours to set up before serving. Oreo thins make a great substitute (and there’s no need to remove the filling). The crust is made with Nabisco chocolate wafers, which aren’t always easy to find. Needless to say, the pie is a family favorite and shows up in a lot of our family photos! With its chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it is truly a chocolate lover’s dream. My 19-year-old son, Zach, took after my dad in the dessert department, and has requested this pie for his birthday since he was a little boy. This chocolate cream pie was his all-time favorite dessert, and I used to make it for him every year on Father’s Day. With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream. It was runny like syrup.This post may contain affiliate links. One thing though- my ganache didn’t turn out at all. 6 of us finished the entire thing, so the size was perfect too. Not only did my crust turn out pretty good, but from her videos, I know exactly what I can do to improve next time.įinished pie tasted amazing. This recipe on its own may not seem like much, but click around and find Erin’s pie crust videos on Food52, and that will explain it all. I suck at them, and I am otherwise an extremely accomplished home baker. I was skeptical about this recipe but Erin’s description really sold me that it wouldn’t be overly sweet. The filling I can do with ease, though I don’t like it too sweet. Not a deep dish behemoth that we can’t finish. And lastly, I just want a simple small pie. I like a plain pastry crust (not sweet and certainly not Oreos). I like the filling like pudding, not mousse. I am suuuper picky about my chocolate cream pie. Pile onto the pie just before serving and garnish with grated chocolate or cocoa powder. In a medium bowl (or in an electric mixer), whip the cream, sugar, and vanilla to medium peaks. When the pie is chilled, make the whipped cream.Place a piece of plastic wrap directly over the surface and chill until set, at least 2 hours. Strain the pudding into the prepared pie crust and spread into an even layer. Remove the pot from the heat and stir in the butter and vanilla extract.Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture becomes very thick and large bubbles break the surface, 2 to 3 minutes.Pour about a quarter of the hot milk/chocolate mixture into the bowl to temper the yolk mixture, whisking constantly to combine. Add the egg yolks and whisk until well combined. In a medium bowl, whisk the sugar, cornstarch, and salt together to combine.Turn the heat back on to medium-low and heat, stirring constantly, until the chocolate is fully melted. Whisk lightly until the mixture is fully combined. When the mixture begins to simmer, turn off the heat and add the chocolate. Make the filling: In a medium pot, heat the milk and cream over medium-low heat.Let set for 15 to 20 minutes before adding the filling. Pour the ganache into the base of the cooled, par-baked pie crust and spread into an even layer.Let sit for 15 seconds undisturbed, then stir to combine the ganache should be thick and smooth. In a small pot, bring the cream to a boil over medium heat. Place the chocolate in a medium heat-safe bowl. ![]()
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