Sunday, November 23, 2014

The Best Chocolate Cream Pie

Well hello there. It’s been a while. I have been in a crazy, busy, fun, festive season with my shop and a great two weekends of successful holiday bazaars. But I just emailed a friend the recipe for my FAVORITE chocolate cream pie and thought I’d share it with you too. I mentioned it in THIS post about my favorite pie crust (seriously- it is the best). But I never got to sharing the pie itself with you.

 

chocolate cream pie made it on monday

 

The pics aren’t so pretty, and are a few years old, but believe me—the pie is amazing. It’s a legend in my family—eaten every year at Thanksgiving and Christmas for as long as I can remember, and now is a legend with my in-laws. Nolan’s sister left a message with details about what I should bring to Thanksgiving the other day, and the entire time her husband was in the background yelling that I have to bring the pie. I’ve never met a chocolate cream pie that compares.

 

made it on monday chocolate cream pie

 

The recipe comes from the Betty Crocker cookbook, but I haven’t been able to find it anywhere online. I don’t have any pictures of the process—just a straight up recipe and instructions that, believe me, you will not regret following for Thanksgiving this week. Enjoy!

 

Ingredients

Pastry for one-crust pie (THIS is my favorite and I think it pairs wonderfully with this pie)

4 large egg yolks

1 1/2 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

3 cups milk

2 teaspoons vanilla

2 ounces unsweetened baking chocolate, cut up

1. Bake pastry for pie crust

2. Beat egg yolks with fork in medium bowl; set aside. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Add chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour into pie crust. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.

4. Remove plastic wrap. Top pie with sweetened whipped cream (and I think that homemade whipped cream really is the only way to go)

 

Thanks for stopping by and have a wonderful Thanksgiving!