It’s pie week here at Miss Delish! Not really. It’s more like pain and frustration week. I hate fall! That’s a lie, I love fall. Just not when I’m trying to take a picture. Why is it so dark and gloomy? It’s impossible to take good photos with no natural light. By the time I get home from work and make a dish, it’s too dark to get any good pictures of it.
THEN when I thought it couldn’t get any worse, I lost my SD card reader and couldn’t upload my photos this morning. In other words, my life is in shambles.
Anyways, I’ll stop complaining now and get on with it.
Hop aboard the
crazy chocolate cream pie train! I’m on board and life is good. Chocolatey pudding in a pie, topped with whipped cream and chocolate shavings? Yes please.
Chocolate Cream Pie:
1 Baked and Cooled Pie Crust (my all butter crust is below)
3 Egg Yolks
1 1/2 cup Sugar
3 tbsp Corn Starch
1/2 cup Cocoa Powder
1/4 tsp Salt
3 cups Milk
3 tbsp Butter
2 tsp Vanilla
1 cup Fresh Sweetened Whipped Cream (please, PLEASE whip the cream yourself and don’t use the whipped topping)
1 ounce piece of Dark Chocolate
In a large mixing bowl, stir together the egg yolks and sugar until combined. Add the cornstarch, cocoa powder, and salt and mix again until combined. Slowly mix in the milk until smooth.
Pour the mixture into a pot over medium heat and bring to a boil, stirring often. Once the mixture is brought to a boil, it will be thickened to a pudding consistency. Remove from the heat and stir in the butter and vanilla. Leave in the pot to cool for 10-15 minutes, stirring every 2-3 minutes until smooth.
Once the pudding has cooled, add it to the baked pie shell. Cover with plastic wrap and refrigerate for 3-4 hours, until completely chilled. Top with whipped cream to cover most of the filling. Using a vegetable peeler, shave pieces of the dark chocolate all over the top of the pie, until you’re out of chocolate. Serve cold.
All Butter Pie Crust:
Makes two crusts
2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water
In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.
Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.
When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.