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Choclate Cream Pie

Chocolate Cream Pie

I was reading Anadamo's post about pie. My Pi post inspired her to try an apple pie. Yeah! Anadamo - your pie sounded great. Congrats on a successful pie from scratch.

I missed making a pie on Pi Day but I thought - what the heck - and decided to make one today. I remembered I had a frozen prebaked small pie dough shell that I made a while back in the freezer. I needed to use it up. That limited my choices to a pie that could use a prebaked shell. Hmmm... cream pie would be good. I asked G and of course he said - chocolate.

Last time I made a chocolate cream pie, I used a recipe that I had been making since high school. It was little bit grainy since it was thickened by flour. I wanted something a bit silkier today. I have another recipe that makes a great banana cream pie. It uses a combination of cornstarch and flour to thicken the filling. That would be better. Much more like a French pastry cream.

I decided to cut it by 1/3 since I had a small pie shell. Eck! I had to use math to figure out how to divide 2 1/2 tbs by 1/3. l ended up taking everything back to teaspoons in order to divide it by 1/3.

Oh but it was soooo good. I had some great bittersweet chocolate left over from the chocolate cake I made a Christmas. I added a bit of Nestle semi-sweet chocolate chips. It wasn't dark enough so I added a bit of unsweetened chocolate. It really makes a difference to use great chocolate. If you are looking for some great baking chocolate - check out The Chocolate Man website. For bittersweet - Maricaibo by Fechlin is awesome. For unsweetened - Caraque by Cocoa Berry is so good. No bitter taste even though it is unsweetened.

We scarfed down half the pie tonight. I suspect I won't be able to sleep with a bit of caffeine from the chocolate. Oh well, it was so good.

Here is a recipe for the cream pie. You can use it as a base for any type of cream pie. I've included the variations at the bottom. Enjoy!

Chocolate Cream Pie

Cream Pie

2/3 cup sugar
1/2 tsp salt
2 1/2 Tbs cornstarch
1 Tbs flour
3 cups mild
3 egg yolks - slightly beaten
1 tbs butter
1 1/2 tsp vanilla
whipping cream
9" pie shell, baked

In a sauce pan, combine sugar, salt flour, cornstarch and milk with a wire whisk. Stire constangly over medium heat until the mixture thickens. Boil for 1 minute. Then slowly add egg yolks and bring to a boil once again. (It can help to add a couple of spoons of the hot milk mixture to the eggs first before adding to the hot mixture). Remove from heat and add butter and vanilla.

Chocolate: Add 1/2 cup of semi-sweet chocolate to mixture. Stir until chocolate is melted and combined. Pour into pie shell. Chill and top with whipped cream.

Coconut: 1 cup shreadded coconut, toasted. Spring 1/2 over pie crust. Pour cream mixture over coconut and hill. Cover with whipped cream and sprinkle with the remaining coconut.

Banana: Put a thin layer of cream mixture over the bottom of the pie shell. Slice bananas over the thin layer. Continue alternating cream and bananas. Chill. Cover with whipped cream.

Comments (1)

Amy:

Oh, my. That looks so darn good!

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