Eat More Plants.

Chocolate Cream Pie.

Here is the recipe I used for my chocolate cream pie. I adapted the recipe from Melissa Rubel. The filling could absolutely be eaten as pudding as well. Delicious!

6 oz chocolate wafer cookies, finely ground
4 1/2 tbls unsalaried butter, melted
2 tbls granulated sugar
Pinch of fine salt

Oven @ 350 degrees.
Mix all ingredients together until everything is evenly moistened. Press the mixture evenly into a 9 inch pie dish. Press evenly up the sides of the pan as well to form a nice outer crust. Bake for 8 minutes and just until you begin to smell the cookies. When you take it out of the oven use a drinking glass with a flat bottom and gently press down in the pie crust to compact it down as much as possible. Let cool completely before making the filling.

2 cups whole milk
1/2 cup plus 2 tbls granulated sugar
3 egg yolks
1/4 cup corn starch
1/4 tsp fine salt
4 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
3/4 cup heavy cream
1 tsp vanilla extract

Heat the milk and 1/4 cup of the sugar in a medium saucepan until you start to see tiny bubbles forming around the edge. Whisk together in a separate bowl the egg yolks, 1/4 cup sugar, the cornstarch and salt. Slowly whisk the milk mixture into the bowl with the egg mixture. Pour it all back into the saucepan and whisk constantly over medium heat. It should take 3-6 minutes until it starts to get very thick. Don’t stop whisking until it does! Then remove the pan from the heat and add the chocolate. Mix until it is completely melted. You can strain the mixture before pouring it into the pie crust if you have a coarse sieve but it’s not necessary. Smooth the surface with a rubber spatula to even it out. Press a piece of plastic wrap directly on top of the filling, smooth it out and seal it down around the edges. Doing this lets the pie cool without forming a crust over the filling. Leave in fridge for 3 hours. I usually leave a little scoop of the filing on the side do I can eat it while it’s still hot. Let the pie stand at room temperature for ten minutes before serving. Then whip the heavy cream with the teaspoon of vanilla and the remaining 2 tablespoons of sugar until you can form stiff peaks. Garnish and serve! This truly is one of my favorite pies, I hope you enjoy it as well.

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