chocolate cream pie
The chocolate cream pie of my childhood consisted of milk chocolate pudding mix dumped into a premade pie shell and topped with Cool Whip.
That's no way to live!
Here's the real deal...a flaky homemade crust with a filling of sugar, cocoa, milk, butter, eggs, flour, and vanilla, topped with real whipped cream, and finished with dark (72% cacao) shavings. Bliss!
1 1/4 cups sugar1/2 cup flour
1/4 t salt
9 T cocoa powder
3 cups milk
2 eggs, lightly beaten
6 T butter
1 1/2 t vanilla
1 pre-baked pie shell
In a large saucepan, mix together the sugar, flour, salt, and cocoa. Turn heat to medium and gradually stir in the milk. Cook over medium heat, stirring constantly until it's think and bubbly. Reduce heat to low and continue cooking another 2-3 minutes.
Remove pan from the heat and temper in the eggs. Return to heat and bring to a gentle boil, stirring constantly, cook another 2-3 minutes. Remove pan from the heat and stir in the butter and vanilla.
Pour it into the prepared pie shell, cover with plastic wrap, and chill for several hours. Serve chilled with whipped cream and chocolate shavings!
Remove pan from the heat and temper in the eggs. Return to heat and bring to a gentle boil, stirring constantly, cook another 2-3 minutes. Remove pan from the heat and stir in the butter and vanilla.
Pour it into the prepared pie shell, cover with plastic wrap, and chill for several hours. Serve chilled with whipped cream and chocolate shavings!
Bloglovin'
4 comments:
That looks so good.
looks yummy.....and close to my recipe too - gotta brag just a bit here - I go all out and ALWAYS make a homemade pie crust! (can you believe I have never bought a pre made one before?) :)
Hi Sage,
This recipe looks fabulous! I'm wondering whether it would lose any of its flavor and/or consistency if I were to try making it with skim milk, lowfat milk or even soy milk.
Rita,
I used reconstituted non-fat dry milk, so you should be fine to use lowfat, skim, or soy :)
Just keep an eye on the consistency of the filling as you cook it. If in doubt, up the flour, or add a bit of cornstarch, or maybe minute tapioca to firm it up.
Sage
Post a Comment