Favorite chocolate cream pie?
I made the epicurious recipe for chocolate cream pie like I do every year and it seemed a bit too rich for me all of a sudden, it calls for both dark and bittersweet chocolates. Do any of you have a favorite recipe for chocolate cream pie? I have seen recipes with cocoa powder,how are these recipes? Thanks!
I make Tish Boyle's Chocolate Cream Pie every Thanksgiving. It's a huge hit, pretty much foolproof. Here is a link to the recipe. It has both chocolate and unsweetened cocoa in it. The only thing I do differently is I don't make a cookie crust. I use a regular one-crust homemade pie shell instead.
This is a recipe given to me many, many years ago. It is the one my family always wants. Allene was the mother of one of my sisters-in-law.
Allene Rogers’ Chocolate Cream Pie
1 1/2 cups sugar
6 T cocoa (Allene says 1/2 cup, but we prefer 6 T)
3 T cornstarch or 6 T flour
3 cups milk
3 egg yolks, mixed
1/4 cup butter or margarine
1 1/2 t vanilla
Thoroughly mix sugar, cocoa, and cornstarch in saucepan. Add milk and eggs. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour into baked pie shell. Makes 1 9” pie. pies).
Chocolate Cream Pie (*****)
2 cups vanilla (or chocolate) wafer crumbs (about 45 wafers)
3/4 stick (6 tablespoons) unsalted butter, melted
1/3 cup sugar
5 ounces fine-quality bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 cup sugar
1/2 cup cornstarch
3/4 teaspoon salt
6 large egg yolks
4 1/2 cups milk
3 tablespoons unsalted butter, cut into bits and softened
1 1/2 teaspoons vanilla
1 cup well-chilled heavy cream
1 1/2 tablespoons sugar, or to taste
grated bittersweet chocolate for garnish
Preheat oven to 350°F.
In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack.
In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely.
Pour filling into crust and chill pie, covered, at least 6 hours or overnight.
In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.
Gourmet, April 1994