(Disclaimer: all recipes being shared here were recipes I learned in my baking class. Just sharing my own notes, they're not of my own invention)
Wow. Chocolate Cream Pie.. I mean, seriously, how can you say no to that?
P.s. - Remember to check out the recipe for the crust here, if you haven't yet!
CHOCOLATE CREAM PIE
Yield: 3 Pies, 9 in. (22 cm) each
- Brown sugar - 14 oz.
- Milk - 2 qt.
- Cocoa powder - 1 oz.
- Egg yolks - 4.8 oz. (8 yolks)
- Cornstarch - 3 oz.
- Bittersweet chocolate (64% cacao) - 14 oz.
- Unsalted butter - 4 oz.
- Vanilla extract - 1 fl. oz.
- Flaky or sweet tart dough pie shells, baked - 3 shells
- Crème Chantilly - as needed
- Chocolate Shavings - as needed
- In a heavy saucepan, dissolve 7 ounces (210 grams) of the brown sugar in the milk. Add the cocoa powder and bring to a boil.
- Meanwhile, whisk the egg yolks and the remaining sugar until smooth. Whisk in the cornstarch until smooth.
- Temper the egg mixture with approximately one-fourth of the boiling milk. Stir the warmed egg mixture back into the remaining milk and return to a boil, whisking constantly.
- Whisking constantly and vigorously, allow the cream to boil until thick, approximately 2 minutes. Remove from the heat and stir in the chocolate, butter and vanilla. Stir until the ingredients are melted and incorporated.
- Pour the cream into the pie shells and place in a refrigerator.
- Top the pies with Crème Chantilly once the filling is very cold. Decorate the pies with chocolate shavings.
*NOTE - As you can see, this recipe calls for pre-baked shells! There are different ways you can blind bake a shell. What I've learned & recommend is to put some saran wrap and fill it with either baking beans, or pennies, or rice... But fill it pretty much all the way, and wrap it in saran wrap like a little baggie. This is a good idea, because after the pie is cooked through you can re-use the 'baggie' for other crusts :) The blind baking is needed like this so the sides of the pie won't fall in during the cooking process!
|LOVE the chocolate shavings on top. Such a nice touch!|
If you don't have creme chantilly (basically whipped cream ;D) here's a nifty recipe to make your own!
CRÈME CHANTILLY (CHANTILLY CREAM)
Yield: 2–2½ qt. (2–2½ lt)
- Heavy cream, chilled - 1 qt.
- Powdered sugar - 3 oz.
- Vanilla extract - 0.3 fl. oz. (2 tsp.)
- Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
- Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not overwhip.
- Crème Chantilly may be stored in the refrigerator several hours. If the cream begins to soften, gently rewhip as necessary.
Don't forget to come back tomorrow for our last pie of the week, Lemon Merengue Pie! :)