|
|
After years of making chocolate fillings that separated after just a few hours, turning to a soupy mess that lost all shape on the plate, I found this recipe that hasn't let me down yet. I can make it a day ahead, too, without it weeping and separating into a puddle - although I usually prepare the whipped-cream topping the day of serving. To make it a day ahead too, be sure to use a recipe for stabilized whipped cream.
French Silk Pie
I use a commercially-made chocolate crumb crust, but other flavor crumb crusts or a pre-baked pastry shell are alternatives.
1 9-inch pie shell of choice
Filling:
1/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk (low-fat works fine)
6 ounces (1 cup) semi-sweet chocolate chips
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons powdered sugar
In medium saucepan, combine sugar and cornstarch; blend well. Gradually add milk; cook over medium heat until mixture boils, stirring constantly.
Reserve 1 tablespoon chocolate chips for garnish, if desired. Add remaining chips and vanilla to milk mixture, stirring until melted and smooth. Pour into small mixing bowl; cover surface of pudding with plastic wrap to prevent skin from forming. Cool to room temperature.
In large chilled bowl using chilled beaters, beat whipping cream and powdered sugar until soft peaks form. Set aside 2 1/2 cups of whipped cream for topping.
Beat cooled chocolate mixture at medium speed until light and fluffy, about a minute. Fold chocolate mixture into whipped cream.
Spoon chocolate mixture evenly into crust. Top with reserved whipped cream. Chop reserved chocolate chips (or make chocolate curls cut from bar chocolate, optional); sprinkle over top. Refrigerate at least 2-3 hours before serving. Store in refrigerator.
(This is a very rich dessert, so pieces may be cut smaller than average pie slices.)
|
| |
| Posts: 1499 | Location: Missouri | Registered: Sep 19, 2002 |  |
|
|
The pie my DM made. She generally made 2 and sometimes 3. With 3 DBs one pie was always gone before the holiday! Remember the My Three Sons episode when the housekeeper - was Charlie his name? - baked a cake and sliced it. Every time one of the boys and then the dad walked through, they'd take a slice of cake, then pull the slices around so that it would look the same. Charlie walked back in, did a double-take and commented on the shrinking cake. Chocolate Cream Pie 1 - 1 1/4 cup sugar 1/2 cup flour 3 tablespoons cocoa (DM used Hershey's, I use Penzey's) 2 cups milk 1/2 stick butter dash salt 2 eggs yolks, beaten 1 teaspoon vanilla 1 9-inch baked pastry shell Mix sugar, flour, and cocoa together. Add enough of the milk to make a paste. Beat in egg yolks well. Heat remaining milk with butter and salt until butter is melted. Add milk mixture to first mixture stirring well. You can either cook in a saucepan, stirring constantly; or in the top of a double boiler stirring occasionally; or in a microwave until thick. In a microwave, whisk every 4 or 5 minutes for about 10 or 15 minutes. Remove from heat. Stir in vanilla. Cool and pour int a baked 9-inch pie shell. Cover with meringue or sweetened whipped cream. DM covered hers with meringue. My meringue is beautiful for the first 30 minutes, then it shrinks and forms little 'sweat' beads on top so I use whipped cream.
|
| |
| Posts: 3934 | Location: Daingerfield, TX | Registered: Feb 07, 2003 | |
|
|
I agree that "from scratch" is best, BUT here is a very good quicker version I'd like to share. My aunt made her chocolate cream pies this way back in the 50's and Mom just told me her secret: To any size cook 'n serve pudding mix, add 1/2 that quantity of vanilla cook 'n serve plus the correct amount of milk of course. For example, use one large (6 oz.) package of the chocolate flavor plus a small package (3 oz.) of the vanilla. Or use a small pkg. of the chocolate and 1/2 small package of the vanilla. This is so simple and delicious...a true milk chocolate flavor!
"We are all here.....because we are not all there."
|
| |
| Posts: 712 | Location: Hither & Yon | Registered: Sep 19, 2004 | |
|
|
IMHO Cooked Jello pudding is better than instant... and ... homemade pudding is better than cooked Jello pudding. No preservatives in plain ole flour and sugar. I can control the amount of sugar and salt when I cook from scratch. Another story. I make a really, really good cheesecake. When I learned how, it became THE dessert at family gatherings - next to the chocolate pies of course. One year DM and I were discussing who was bringing what and I said that I'd bring a cheesecake. She told me don't trouble because she was going to make a Jello brand cheesecake. I told her it was no trouble that I would make one and bring it. She insisted that I not bring one because youngest DB liked the Jello cheesecake and she was going to make it PERIOD. For dessert we all had chocolate pie, of course. Some time in the middle of the afternoon older DB, younger DB, and I were grazing. They each got a big slice of the Jello cheesecake. I knew better and was hitting the fruit salad - again. Older DB stops with the fork in his mouth and looks at me. I told him DM told me not to make it and he had Jello cheesecake in his mouth. He pulled his fork out of his mouth, swallowed, took a drink of iced tea, then went to the trash can and raked his portion in the trash can. Youngest DB, remember he was the one who LOVED Jello cheesecake, was more cautious...he took his plate outside and came back with it empty...his share went over the fence. (Rural area - not in the neighbor's back yard!)
|
| |
| Posts: 3934 | Location: Daingerfield, TX | Registered: Feb 07, 2003 | |
|
|
Nahhhhhhh, the best part of making a chocolate pie.... licking the warm pudding out of the sauce pan and utensils. I just loveeeeeeeeeeeee warm chocolate pudding!!
Nancy
|
| |
| Posts: 1735 | Location: In my dream crafting room | Registered: Jan 09, 2004 | |
|
