A Chocolate Cream Pie

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Are you one of those people who loves to bake? To put yourself to the test? Then this challenging  recipe is for you. A few weeks ago I was making a chocolate cream pie for my uncle. ( He is a lover of chocolate) And for his birthday I made him a homemade pie.
For this recipe you have to have every ingredient or it will not taste good. If you mess up one thing it wil not turn out well. So, if you are up for the challenge, then here is the recipe.

Hoosier Mama Chocolate Cream Pie

Pie Crust

1 3/4 of unsalted butter
1 teaspoon of red wine vinegar
1/2 cup of cold water
2 1/4 of all-purpose flour
2 1/4 teaspoons of kosher salt
1/2 tablespoon granulated suger

Cut the butter into 1/2 inch cubes. Freeze 5 tablespoons for 20 minutes of overnight. Then chill the remaining butter in the refrigerator until ready to use. Then sir in the vinegar and cold water and set it aside. Combine the flour, salt, and suger in a bowl of a food processor and pulse 5 or 6 times to combine. Then add the chill butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Then add the frozen butter and pulse 15 to 20 times pea-sized pieces. Add 6 tablespoonsof the vinegar water and pulse 6 times. If the dough is looking crumbly that is a good sign. Next test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not add 1/2 tablespoon of vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together. Divide the dough in half. Then take the dough and roll then into 2 balls. Refrigerate over night before using.

Chocolate Cream Filling

  • 2 cups whole milk, divided
  • 1 cup of heavy cream
  • 3 tablespoons cornstarch
  • 2 large eggs
  • 1/2 cup sugar
  • 5 oz 50-60% semisweet chocolate, roughly chopped
  • 5 ounces 60-70% bittersweet chocolate, roughly chopped
  • 4 tablespoons of unsalted butter
  • 1 teaspoon vanilla paste
  • pinch of kosher salt

    Combine 1 1/2 the whole milk and heavy cream in a medium , heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally so the milk does not scorch on the bottom of the pan. Meanwhile, whisk the remaining 1/2 of milk into cornstarch to make a smooth slurry. Place the eggs into a medium, deep heatproof bowl. Whisk in the suger until well combined. Slowly pour in the slurry and whisk until smooth. Gradually whisk in a hot milk mixture, stirring until well combined. Pour everything back into the saucepan and cook over medium heat, whisk constanly, until the mixture starts to thickenand just begains to boil. Whisk at boil for 2 minutes. Remove the sauce pan from the heat and add both chocolates and butter. Whisk until everything is melted and well incorporated. Whisk in vanalla paste and salt. Pour the pastry cream heatproof bowl. Place a piece of plastic wrap drectley onto the surface of the pastry cream, and gently smooth with both hands. this will prevent a skin forming on top of the pastry cream. Chill the pasty cream in the refragator for about 2 hours. Youcan speed up the process by placing the pastry over a ice cold bath. Brush the insides of the pastry shell with bittersweet chocolate. Place in the refragetor until the chocolate cools and sets, About 5 minutes. Remove the pastry cream from the refreagator and wisk vigoursley until smooth and light. Scoop the pastry cream into the prepared shells, smooth with a spatula. Place a piece of plastic wrap drectley on top of the pie, chill in the refragator for 1 hour. Remove the plastic warp and top the pie with lightley sweetend whipped cream. Make sure the pastry cream is completley covered or it will dry out. Garnish with chocolate curls or shavings.

    Hope you enjoyed
    ~ the baking queen

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