I think Thanksgiving this year was my favorite yet. I’m not sure if it was the fact that I was so involved in cooking this year’s feast, or maybe because it was a more intimate Thanksgiving. Whatever it was, I have never been so happy with this holiday.
I dont know about you guys, but I felt like I lived in the kitchen the day before and the day of Thanksgiving. The grocery store, the kitchen, and me — we were the three best friends. (I go through self check-out when even I go to the store now because I’m embarrassed by how often I frequent that place.)
Although Thanksgiving tradition generally requires Pumpkin Pie and Apple Pie, this family needs chocolate. (Don’t worry I made Pumpkin and Apple too) I made a Chocolate Cream Pie last year for Thanksgiving, which was good, but I wasn’t a huge fan of it. The major difference between the two recipes is the crust. This time, I chose a cookie crust, rather than a pastry dough crust. This pie wins, hands down.
While making the filling, dont walk away! You’re cooking eggs here people! If you aren’t watching this pot of love, you’ll have scrambled eggs in your pie. Imagine that. Seriously. The thought is just repulsive.
Before you put the filling into the fridge, press down some plastic wrap onto the filling. This way you wont have any film on the top when you take it out. I wish I knew this when we made pudding when I was a kid. I would always scoop off the top of it because it was so weird!
Tip: If you’re serving the pie right after making it, go ahead and whip up the cream and put it on top before placing it all back in the fridge. BUT if you’re making this ahead of time, wait to whip the cream until serving. Also, remember to keep a piece of plastic wrap on top of the pie while in the fridge to keep that film forming on top!
You’ll love this pie!