Monday, July 16, 2012

Chocolate Cream Pie

We were invited to a good friends' house for a bbq this past weekend & the request was dessert; chocolate... Cold & refreshing, no oven prep, this immediately came to mind. And it was a hit!
<3 Lishie

Chocolate Cream Pie
Originally from Gourmet (many moons ago & has evolved.)
  • 2/3 c sugar
  • 1/4 c cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 c whole milk
  • 6 oz (chopped or chips) bittersweet chocolate (I use Ghirardelli)
  • 2 TBSp unsalted butter, softened
  • 1 tsp vanilla 
  • 1 chocolate, ready-made crust
  • 1 c chilled heavy whipping cream
  • 1 TBSp sugar
  • 1/2 tsp vanilla
  • 1/4 c bittersweet chocolate mini chips (I use Ghirardelli)
Make filling: Combine sugar, cornstarch & salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together milk & egg yolks. Add milk mixture to saucepan in a slow & steady stream, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble & thicken, about 6-8 minutes. Immediately turn heat down to a simmer & cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping whisk against the bottom & edges of pan where mixture is more likely to overheat.) Off the heat, immediately whisk in chopped chocolate, butter & vanilla. 

Transfer filling to a bowl. Press a piece of saran wrap directly over surface of filling to prevent film from forming & refrigerate until cool, 1-2 hours.

Once filling is cooled, spoon filling into ready-made crust & spread evenly. Cover with saran wrap, pressing directly against surface of filling, & chill for at least 5 hours or up to one day.

Before serving, make topping: Place heavy cream in chilled mixing bowl. While whipping on medium-low speed, add sugar & whip until the cream forms peaks. Spread whipped cream over pie, leaving some of the chocolate filling showing around the edges. Sprinkle with mini chocolate chips & refrigerate until ready to serve. ENJOY!

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