#52 Chocolate Cream Pie with a Cookie Crust

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.

As you were looking at that last picture you were probably thinking that I forgot the chocolate. 🙂

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!

After it has chilled a little bit, pour it into the pie crust.

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!

Side note: I slightly overwhipped the cream (awkward), but it still was amazing. Just don’t make the same mistake as me, and you’ll have a beautiful pie!

 

You’ll love this pie!

 

Enjoy

Madeline

#4 – Chocolate Cream Pie: Thanksgiving Special

I know this isn’t exactly on Thursday as I have promised so boldly in the subtext of my blog title, but there was no time in between waking up at 7 and driving down to San Diego and back all on Thanksgiving day to get in the post.

I was in charge of desserts for the big day and I kept true to my new recipe philosphy but had to stick with the traditional holiday dessert as well.

Chocolate Fudge Pie and Pecan Pie where the final choices and they were a big hit! I highly, highly recommend making this Chocolate Fudge Pie. It’s incredibly easy and super delicious, but you need to have a sweet tooth and a chocolate love, but who doesn’t?

Imagine a flaky crust with chocolate and a ton of whipped cream. I don’t know how to go wrong with that.

Chocolate Fudge Pie

I knew I wanted chocolate curls on top but I wasn’t sure of the best way to go about it. I just grabbed a vegetable peeler and a chocolate bar and attempted it that way. I made a few super small curls but after looking it up later, the chocolate needs to be a little softer than mine was and then I probably could have gotten a better, traditional curl. Check out the picture below, that will pretty much explain it for you.

I wanted to get a shot of the pie after a slice was taken but as soon as I grab my camera almost all of the pie is gone, guess it was good 🙂

Mmmm. It was gone so fast I could hardly take a picture

Last but of course not least, I made a traditional Pecan Pie which is always amazing.

Pecan Pie

 

I cheated and used pre-made pie dough but I really had no time. I promise the next pie will be home made :). But honestly, it is still good.

Click here for Chocolate Fudge Pie Recipe

I hope you all had an amazing Thanksgiving! Leave me a comment and let me know how your desserts went.

Until Thursday.

Madeline