#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

#38 Chocolate Caramel Cream Pie

My apologies for the delay. I just realized that I have not turned my computer on in 4 days, and if you know me that is kind of crazy.

Last week I made this Chocolate Caramel Cream Pie out of the Martha Stewart Pies and Tarts cookbook that my lovely friend Danielle got for me. I went through the book and have put Post-it notes on a ton of pages that I want to make, to the point where the Post-it notes are almost pointless because they’re every other page. This pie actually caused a lot of grief on multiple levels, but I think there was just something going on and the kitchen gods were not wanting me to have an easy time or something.

Day 1: First, I made the dough and wrapped it up and put it in the fridge. Then, I started looking through the recipe and realized that the pie needs 5 hours to refrigerate and I was starting at about 7:30 PM. As much as I would love to wait until midnight to eat pie, I also had to be up at 7AM the next day. So I put the pie on hold until the next day, and made something else (post to come later).

Day 2: I end up working all day at the aquarium and do not get home until around 5:30 pm. Too exhausted and in the same situation as yesterday with timing. Around 11:30 PM that evening the oven starts making beeping noises and has an error on the screen….oh no…. I just pressed the off button and went to sleep.

Day 3: The last day that I can use this dough, I have to make it. Go to look at the oven. Broken. Still has an error code flashing on it and it wont turn on. After I had already at this point given up all hopes in making this pie, my mother tells me that the microwave has a convection setting on it. Before you get all weirded out and delete my blog from your list, I was just as reluctant as you are. I made fun of her for a few hours “You want me to cook a PIE in the MICROWAVE! Are you crazy?” I know it is considered a convection oven, but it felt like I made the pie dough in the microwave which felt like a whole new level of wrong.

Pie crust ready for the oven!

 

After the milk and chocolate have heated up, and you have added the sugar and cornstarch, the mixture will have a very thick pudding like consistency.

 

I have this whisk that my friend Torey gave to me a few years ago and it really is a very cute whisk BUT it is lopsided. I dont know who designed it, but I would love to write a letter to them letting them know how frustrating it is. You can’t leave this whisk sitting in the bowl because things like the whisk flying out of the bowl, flinging chocolate all over the kitchen and leaving chocolate behind in slightly cracked open drawers. The worst thing about it, is that I forget that its lopsided every time. Every. Time. I really should just hide this thing somewhere, or hang it on my wall, but that just might frustrate me every time I look at it.

 

Stupid whisk. The picture does not do its justice. I had to clean out chocolate from 5 drawers.

 

Still working on the chocolate curl business..getting a little better but not really.

Yum

 

In the end, this pie was a 3 day effort but it was not the pie’s fault really. Although 5 hours of chilling in the refrigerator is hard for anyone with a sweet tooth to wait for.

Tip: When making the caramel cream topping, be sure to watch your sugar as your caramelizing it. If you let it get too dark it will be too strong and overpower the whipped cream. You want a light amber color.

Chocolate-Caramel Cream Pie

Martha Stewart’s Pies and Tarts

Ingredients

For Dough:

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

For the filling:
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
For the topping
1/4 cup sugar
1 tablespoon water
Salt
1 1/4 cups cold heavy cream
Directions
For the dough:
  1. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds)
  2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days)
  3. On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.

For the filling:

  1. Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
  2. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
  3. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
  4. Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
  5. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
For the topping:
  1. Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
  2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
  3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
  4. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
I know there seems to be a lot of steps to this, but all it requires is time and some waiting in between cooling of things.
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