This month’s theme for What’s Baking was A Family Favorite, and I have to admit that it took a little time for me to come up wtih something. Not because my family doesn’t have favorite or traditional desserts that we eat, but because my family loves desserts and sweets so much that it was hard for me to choose just one! I finally decided on one that we could all agree on – Chocolate Pie. My brothers and I inherited our chocoholism from my dad so anything that involves chocolate – especially rich, creamy chocolate – is bound to be on our favorites list. I’ve never made the pie myself, but I have been slowly learning and starting to make our holiday favorite desserts to help out mom, and to start taking over some of the traditions.
I am currently staying with my best friend and her husband, so they have become my food testers, and so far the only complaint I have heard is when Mr. T asked, “Where are my cookies??” when I took the Brownie-ish Cookies to work last week. Oops. T’s mom was in town this week so she got to try the pie before she left too, and I got a very enthusiastic text message from her about how delicious it was. Coming from a mom that cooks and bakes, I take that as a great compliment 🙂 Thanks Mama R!!
If you have any chocoholics in your family, or are just looking for a great-tasting, simple pie to make for a dinner or gathering, you should definitely give this one a try!!
Chocolate Cream Pie
Source: Emeril Lagasse
- 1 cup plus 2 tablespoons sugar
- 3/4 cup heavy cream, plus 1 3/4 cups
- 3/4 cup buttermilk
3 1/2 tablespoons cornstarch
- Pinch salt
- 4 egg yolks
- 4 ounces good-quality semisweet chocolate, finely chopped
- 1 tablespoon butter
- 3/4 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar
- 1 (9-inch) Chocolate Cookie Crust, baked according to package instructions (yes, I cheated on the crust…)
- In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth.
- Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
- In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly.
- Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes.
- Then, pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
- Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
- Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners’ sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust, and top with whipped cream.
- Refrigerate until firm and cool, at least 4 hours.