Hi Ho my happy bakers!! Welcome to Day Two of 25 Days of Christmas Treats!! Today I have a show stopper of a recipe for you. A phenomenal Chocolate Cream Pie.
There are many social events during the Christmas Season and dessert may be required. Look no further, my friends. Have I got the pie for you.
This fancy schmancy little number is very rich, and the deep chocolate flavor is to die for without being too sweet. It will make the chocoholic in your life kiss you smack on the lips if you make them this pie. I guarantee it!
I topped this number with sweetened whipped cream. Sometimes you just need more whipped cream...Yummo!
If your looking for more baking inspiration head over to my Recipe Catalog
. I have moved the holiday treats to the top of the page.
Today I am sharing over at Scrumptious Sundays @ Addicted to Recipes, Sunday Funday @ The Foley Farm
Chocolate Cream Pie
recipe from America's Test Kitchen Family Cookbook
2 1/2 cups half and half
1/3 cup sugar
6 large egg yolks
2 Tbs cornstarch
6 Tbs (3/4 stick) unsalted butter, cut into 1/4 inch pieces
6 ounces semisweet or bittersweet chocolate, chopped fine
1 ounce unsweetened chocolate, chopped fine
1 tsp vanilla extract
1 recipe Oreo Cooke Crumb Crust, baked and cooled
1 1/2 cups heavy cream, chilled
2 Tbs sugar
1/2 tsp vanilla extract
OREO COOKIE CRUMB CRUST
16 Oreo cookies, broken into rough pieces
2 Tbs unsalted butter, melted
1. Adjust an oven rack to the middle and preheat oven to 350 degrees. Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the pieces are uniformly fine, about 15 seconds. With the machine running pour in the butter and process until the mixture resembles wet sand. Transfer crumbs to pie plate.
2. Press the crumbs into an even layer on the bottom and sides of a pie plate. Bake until the crust is set, about 15 minutes. Set aside to cool on a wire rack, about 30 minutes.
FOR THE PIE FILLING
1. Bring the half and half, half the sugar, and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2. As the half and half mixture begins to simmer, in a separate bowl whisk the egg yolks, the remaining sugar, and cornstarch together until smooth.
3. Slowly whisk about 1 cup of the half and half mixture into the yolks (to temper). Then slowly whisk the tempered yolks into the simmering half and half mixture and reduce the heat to medium. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, whisk in the butter, then the chocolates, and finally the vanilla until completely smooth.
4. Pour the warm filling into the baked, cooled pie crust. Lay a sheet of plastic wrap flush to the surface of the filling to prevent a skin from forming and refrigerate until the filling is cold and firm, at least 3 hours.
5. For the topping: Just before serving, whip together the cream, sugar, and vanilla in a chilled bowl until soft peaks form. Spread the whipped cream attractively over the top of the pie.
Labels: In the Kitchen