24 August, 2012

Chocolate Cream Pie | The Times-Picayune

Chocolate Cream Pie ingredients
Makes 8 servings
For filling:
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
3 cups whole milk
5-oz premium bittersweet chocolate, melted
2-oz unsweetened chocolate, melted
2 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract
1 (9-inch) pie shell, baked and cooled

For topping:
3/4 cup chilled whipping cream
1/4 cup confectioners' sugar


Make the filling: Whisk together the sugar, cornstarch, salt, and yolks in a large, heavy saucepan. Add the milk in a slow, steady stream, whisking constantly. Bring to a boil over Medium heat, whisking, then reduce heat and simmer, whisking 1 minute or until the filling is very thick. 

Force the pastry cream through a fine sieve into a glass or metal bowl. Whisk in the melted chocolate, butter, and vanilla. Press a round of buttered wax paper or parchment paper directly onto the surface to prevent the formation of skin. Cool to room temperature and then refrigerate until chilled. 

Scrape the filling into the prepared crust, cover loosely and refrigerate for at least 6 hours.

Make the topping just before serving:  Using an electric mixer, beat the cream and sugar in a bowl until it just holds stiff peaks; spoon on top of pie. Can prepare up to 4 hours ahead. Cover and refrigerate. 

Serve cold.

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