Thursday, September 25, 2008

Chocolate Cream Pie

I know we should be still deep into fruit pies. . .
but every now and then, I need a cream pie.
Chocolate Cream Pie is so simple. .
you can use a frozen purchased crust .. . or make your own.
While it is cooling. . . .pop this chocolate cream into the microwave.
I've posted this pie crust recipe before. . but it never hurts to have it in two places. .
Dorothy's Pie Crust
  • 5 cups flour
  • 4 teaspoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound cold lard
  • 1 egg
  • 1 tablespoon vinegar
  • enough cold water to make 8 ounces with  the egg beaten a bit .. and the vinegar.
  1. In a large bowl .. .or your kitchen Aid Mixer . . measure the flour, the brown sugar, the salt and the baking powder. . .
  2. Cut in the lard which you've already cut into cubes with a sharp knife. If you have a large food processor you can do it in there. . .just pulse until it looks like oatmeal. .
  3. The rest of you .. .use a pastry cutter. . and cut until it looks like oatmeal .. or use the paddle of the free stand mixer and again . ..slowly mix until all the bits of lard are mostly the size of oatmeal.
  4. Put the egg into the measuring cup. .add the vinegar and then add enough water to make 1 cup.
  5. Then. . slowly pour in the egg/water/vinegar mixture. . .and stir with a fork just until all the bits are combined and moistened.
  6. Dump out onto a counter. . and pull together to form a ball.
  7. Divide into 5 pieces. . .shape them into discs .. and wrap them separately in plastic wrap.
  8. Refrigerate them or freeze them until you need them .. .let them thaw in the refrigerator.
This should give you a nice flaky crust.
To Bake a pie shell. . .Heat your oven to 400. Roll your dough out to fit a 9 inch pie plate.
Ease it in without stretching. . and to bake it empty. . just line with aluminum foil pressing it against the edges. . and bake it for 10 minutes. Remove the foil. . and bake until brown. Cool.
Chocolate Cream Filling
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 cups of whole milk. . .you can use 2% but it won't be quite as rich
  • 3 beaten egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 2 ounces unsweetened chocolate. . .chopped fine
  1. In a large glass bowl, combine the sugar, cornstarch, salt.
  2. Slowly add the milk and the egg yolks.
  3. Add the chopped chocolate.
  4. Microwave on high for 2 minutes. . .stir .. .repeat until it is hot and bubbling. About 10 minutes total.
  5. Add the Vanilla and Butter and stir until smooth. Pour into the cooled pie shell and Chill.
Top with whipped cream. . .and chocolate shavings.

17 comments:

  1. Lovella..this chocolate pie looks scrumptious..save me a piece?

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  2. oh my goodness Lovella. I must admit I have never tried to make one of these....but now that I have the recipe I have no excuse. There is no doubt in my mind that THIS is the kind of Pie my guys really want...no matter the season! Thx. for Posting

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  3. Chocolate pie is one of our favorites! But we're strange in that we (both sides of the family)
    put on a meringue topping, just like lemon meringue. Growing up , my mom made a huge cookie sheet of
    chocolate pie on Saturdays, for any company that might surely come on Sundays. I think it's a South American Mennonite thing.

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  4. It looks wonderful, Lovella!

    I'm just imagining it with coconut cream filling instead...what do you think? With all that extra pastry, I could make one of each!

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  6. I forgot to say that your crust looks amazing and anything with chocolate and whipped cream is on top of the charts by me. Got carried away with memories there before! =)

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  7. Judy, I was going to make Coconut Cream pie too but the store didn't have any cream of coconut. . so next time. . and I'll save you a piece.
    Anneliese, I would love it with meringue too. .I think I've had it that way before.
    Betty, you are out of luck, we licked the plate clean yesterday.

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  8. oh.my.

    you ARE trying to kill me

    I want some - right now.

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  9. Have you ever tried home-made butterscotch? with meringue. or whipped cream.

    My MIL makes it and it's another favourite. It's very rich - so so so good!

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  10. Question Lovella?
    The pie looks terrific..
    My Mom always made that with the home-made pudding.
    How can you make a single pie crust without it shrinking? I have always poked the crust with a fork..etc. but find that it seems to shrink away from the edges.
    Any hints any body?

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  11. Marg, the crust shrinks becuase the gluten has not rested. . .so it is best to chill the dough before rolling it out. . and they even suggest chilling it again once it is in the pie plate.
    Then, the thing I do, is press aluminum foil onto the pie dough, covering it all. . and baking it that way for half the time and then letting it brown for a few minutes once it is already set. .
    That's what I do.. . and I had a wee bit of shrinking right where the aluminum foil wasn't pressed againsg the dough enough.

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  12. Thanks for the tip about the crust Lovella. Marg...thx. for asking cause I have often wondered too.

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  13. I just tried this pie crust, don't know what i did wrong but it just fell apart on me when I was rolling doe onto rolling pin, just cracks like crazy, not for me

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  14. Whenever I read the comments section of food blogs, I always have to laugh at the number of people who gush over a recipe they have never tried, or may "try one day".

    Well I actually made this pie to have for dessert last night, so I feel more qualified than most to post my opinion here.

    Quit talking about it and just make it already!! This pie was heavenly. I used my own pastry recipe, but the filling was smooth, very creamy, silky and rich yet surprisingly light for a chocolate pie.

    It wasn't too sweet and there was none of the chalky denseness you get with some recipes.

    p.s. Keep your pastry COLD and let it rest before rolling. Ease your dough into the pie plate and NEVER stretch it to fit, patch it with scraps instead if you need to. Stretching your dough is the major reason pastry shrinks when baking.

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  15. Hello,
    How long can I freeze the pie dough for?

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    Replies
    1. It can be stored up to a couple of months as long as it is well sealed in plastic wrap and then in a zipper freezer bag.

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