D: DESSERT is DARK Chocolate Cream Pie
I am on a pie-making quest these next 11.5 months. During that time my aim is to make 55 pies. So far I’ve made 3: a nut pie,a frozen pie and a fruit pie. And yesterday I made a chocolate cream pie.
There are soooo many chocolate pie recipes. From full-fat to non-fat.
- The recipes called for 12 ounces to 4 cups of milk (evaporated, non-fat, 2%, whole, and half and half).
- The amount of eggs varied from 2-6. Some recipes had you separate the yolks in order to use only those. Some used the whole egg.
- The amount of chocolate varied from 3-6 ounces of a good quality chocolate or unsweetened chocolate. A few recipes called for chocolate powder.
I gave away half of this pie. I did this for two reasons. (1) I don’t need to eat a whole pie! (2) And more importantly, I wanted to say thank you to a friend, Lynette, who works with me in children’s ministry. Her dedication to the program, families, kiddos, and me is obvious and appreciated.
I looked at the pie recipes and then put together a recipe by using the ingredients I had on hand.
- 3 cups half & half
- 2/3 cup sugar
- 1/8 tsp salt
- 1/2 cup half & half (to put with cornstarch and yolks)
- 3.5 tbsp cornstarch
- 4 large egg yolks
- 3.5 oz high quality chocolate, chopped
- 2 tbsp butter, chopped
- 1.5 tsp vanilla extract
Pie crust of choice. I used a pre-made 9 oz graham cracker crust (2 extra servings size). Next time I will try a regular dough crust. I thought the graham cracker flavour over-powered the chocolate taste.
NOTE: You don’t have to chop either the chocolate or butter too small as the heat will melt chunks quite nicely.
- Put 3 cups of half & half, the sugar, and salt in a saucepan. Stir over medium heat until a light simmer. Take pan off the heat.
- While the sweetened half & half mixture is cooling in the pan, whisk cornstarch into 1/2 cup half & half in a large bowl. Thoroughly whisk in egg yolks one at a a time.
- When sweetened half & half mixture is coolish (5-8 minutes off heat) slowly pour it into the large bowl, whisking thoroughly.
- Pour all this back into saucepan on medium heat.
- Stir constantly until the pudding boils.
- Lower to medium-low heat and cook for 2 minutes.The pudding should be thick.
- Take off the heat.
- Add chocolate and butter and stir until both are completely melted.
- Stir in vanilla.
- Pour this chocolate mixture into pie shell and smooth the top with the back of a heated large spoon.
- Leave on counter until cool and then refrigerate. If you eat the pie too soon, it will not keep its shape when you cut into it.
- Top with whipped cream or cool whip, home-made or store-bought
Your Turn . . . Share your favourite chocolate pie recipe.
Related Posts . . .
- First Three Pies: Fruit, Nut, & Frozen
- Home -Made Cool Whip
- Man Cannot Live On Chocolate Alone; But Woman Sure Can
- S’mores Pie Is a Good Substitute When You Can’t Fire-Roast Your Own (recipe included)