Tag Archives: pie

CHOCOLATE CREAM PIE

Nothing makes me feel more accomplished than making pie crust. When it goes wrong, it tends to go terribly wrong, but when it goes right, you feel like the most successful homemaker of all time. The pie filling ingredients march by in a tiny parade to celebrate you.

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We find that people have many different opinions about pie crust. Some have old family recipes, some swear by adding this ingredient or that. I say, the one that you can rock, that is the one you should make. A graham cracker or cookie crust would work just as nice. Chocolate pudding is very forgiving.

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In a perfect world, this pie would have a fluffy layer of whipped cream, and then a dusting of curly chocolate shavings. I was feeding a hungry pack of impatient pie consumers, so the final product photo does not exist. But like the pie, the memory will live on forever.

RECIPE

Prepare 9″ pie shell of your choice, and cool.

Pour 1 1/2 cups sugar, 1/2 tsp salt, 2 1/2 tbsp cornstarch, and 1 tbsp flour into saucepan and mix.

Stir 3 cups milk in gradually. Add 3 oz of chopped chocolate.

Cook over medium heat, stirring almost constantly, until it starts to thicken, and then bubbles and boils. Boil one minute.

Meanwhile, in a separate bowl, slightly beat 3 egg yolks.

Stir part of the hot mixture into the eggs to temper them. Then pour the egg mixture into the saucepan. Boil one more minute, stirring constantly. Remove from heat.

Add 1 tbsp butter and 1 1/2 tsp vanilla.

Cool mixture, then pour into cooled pie crust. Chill for several hours, and top with whipped cream and chocolate shavings if desire.

Yum.

EASY SUMMER PIE

We could write poems about pie. The dessert that is simultaneously appropriate for summer evenings, and cozy winter nights. It can be warm or cold. It can take minutes to make or hours. But it is usually consumed in the presence of loved ones. Pretty sure there is a poem in there somewhere, titled the singular duality of pie.

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When we need a pie, the first thing we do is look in the fridge. If there is not a pie already in there, we move to plan B. Our go-to for quick pies is the almost expiring products in the cupboard. This pie was brought to you by this can of sweetened condensed milk.

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This pie is a simple summer pie. It is bright and citrus-y, and doesn’t spend too long in the oven heating up your whole house. It starts with a cookie crust, which doesn’t require as much muscle sweating as rolling out pie dough. We used these tasty citrus sable cookies, but the cookie of your choice, like these, would work just fine.

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After the crust spends a few minutes in the oven, you just mix the filling together, pour, and pop it back in. Let the pie get nice and cold, and then pac-man style eat it all up with some not too sweet whipped cream.

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You know you have a can of condensed milk slowing dying back there. Go save it.

For the cookie crust:

About 2 cups of cookie crumbs

Up to 1/2 cup melted butter

A little sugar (depending on cookies used. I didn’t use any extra.)

Mix all ingredients, adding butter until it starts to stick together. Press into a 9″ pie pan. Bake for 10-15 minutes at 350 until it looks toasted.

For the filling:

14-ounce can sweetened condensed milk

4 egg yolks

1/4 cup lime juice

1/4 cup lemon juice

While crust is cooling, mix yolks and milk, then add the juice. Beat together well. Pour into pie crust, and bake for 15ish minutes at 350, until pie is set. Serve cold with fresh whipped cream.

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