Monday, August 5, 2013

Chocolate Cream Pie

I'll admit it I'm a chocoholic.  So after success with banana cream pie I was compelled to try making a chocolate cream pie.  I'm happy to announce that it was a success and it received rave reviews from my picky 5 yr-old taste tester.  She was a little upset that no one saved her a second slice!

According to her the only thing that would have made it better was if there were some sliced strawberries on it.  I don't know where she got the idea but every time I make something chocolate she tells me that it needs strawberry slices.  The kid is a genius because strawberries and chocolate are a match made in heaven!  I mean hello it's chocolate and strawberries!  So I guess next time it's going to be a strawberry chocolate cream pie.  I could easily go for that!

This pie is easy to make and so that it would make sense I added the directions on how to make the pastry cream.  I know I didn't do it with the banana cream pie but all that entailed was a recipe of pastry cream with alternating layers of bananas.  This one we had to make an easy alteration to the pastry cream so I figured that it would just be easier to add the full directions.

If you would like to make your own crust I found a really easy recipe on the site What's Cooking America for an Oreo cookie no bake pie crust.

Enjoy!  And drop me a line and let me know what you think!


Pastry Cream
4 lg egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 1/2 cups (1 can) Coconut milk
1 tsp pure vanilla extract
4 tbsps Earth Balance sticks, cut into small pieces

1/4 cup Chocolate Dream semisweet chocolate chips, melted
1 chocolate cookie crumb pie crust (I think this was an Oreo cookie crust I got at Wal-Mart)

1.  Combine the cornstarch with the sugar in a mixing bowl.

2. In another bowl whisk together the 4 egg yolks.

1.  Pour 1/2 cup coconut milk into the cornstarch miture and whisk together.

3.  Whisk the egg yolks into the cornstarch mixture until smooth.

4. In a small saucepan over medium heat, bring the remaining 1 cup coconut milk to a simmer (be sure not to boil).  Once it comes to a simmer, remove the pan from heat immediately.
I know you can't really see it but it is simmering!
5.  Drizzle the hot coconut milk mixture a little at a time into the egg mixture.  Keep on whisking while you drizzle in the milk.

6.  Pour the mixture back into the saucepan and cook over medium-low heat.

7. Whisk vigorously until it comes to a boil and the whisk leaves a trail in the pastry cream, about 6-8 minutes.  Trust me the tired arms will be worth it! 

8.  Stir in the vanilla and the butter.
I know the pot changed but the original picture I had was blurry
because it is really hard to whisk and take a pic at the same time.
This pic is from the post on making pastry cream.

9.  In a double boiler or in my case a glass mixing bowl over a small saucepan with an inch or so of water in the saucepan over medium heat melt the chocolate chips.  Stir continuously otherwise they will burn.

10.  Add melted chocolate chips to the pastry cream mixing well.

11.  Transfer chocolate filling to a bowl and cover with plastic wrap making sure the plastic wrap touches the surface of the chocolate filling and refrigerate for 2 hrs.
Before it goes into the fridge

After its been in the fridge for 2 hrs.
12.  Pour chocolate filling into pie crust and spread evenly. You can either top with soy whip or you can make some coconut milk whipped cream.  Once again I tried but the coconut milk and I are not getting along so I just drizzled it over the top and I think I like it better this way.  It looks so pretty!
After adding the filling to the crust I let it sit in the fridge overnight.
Meant for it to only be an hour or so but got so busy we forgot about it.

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Drop me a line and let me know what you think.