AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Chocolate cream pie recipe1/1/2024 ![]() Sprinkle with shaved chocolate (I use Trader Joe's Pound Plus Bar). Cover with homemade whipped cream just before serving. This allows the pie crust to remain flaky on the bottom. Place the chilled chocolate custard into baked pie shell when ready to serve. Cover tightly with plastic wrap or foil and place in refrigerator for at least 4 hours or overnight. The chocolate custard needs time to set-up and solidify. Use a whisk to stir custard while it cooks and thickens. You can use semi-sweet or dark chocolate or if you like a sweeter chocolate, use milk chocolate.Ĭhocolate custard is made with sugar, egg yolks, heavy cream, milk, chocolate, cocoa, cornstarch, and a touch of butter to make it silky smooth. I reach for Guittard, Ghirardelli, Trader Joe's, or Callebaut. It starts with using high-quality chocolate. How to make the perfect Chocolate Cream Pie: I am sharing all of the tips and tricks below as to how to make the perfect homemade chocolate pie. So, I kept persevering on and discovered that a homemade chocolate custard was the answer. It was definitely rich and the chocolate flavor was on the point but it had too much butter which created a chalky texture when chilled. I have made my fair share of chocolate pies in the process! I heard about a rich chocolate pie recipe made with a hefty dose of butter, chocolate, and cream and couldn't wait to try it. To make a perfect chocolate pie has taken some trial and error. The custard is thick enough to hold up yet the texture is creamy, silky, and smooth. The pie starts off with a handcrafted chocolate custard made with semi-sweet chocolate, heavy cream, whole milk, egg yolks, cornstarch to thicken, and a touch of butter. This French Silk Chocolate Pie is made from scratch using the highest-quality ingredients. It's PIE WEEK on Modern Honey! I have been on the quest to discover the ultimate Chocolate Cream Pie. For best slicing, refrigerate the pie overnight before serving.Chocolate Cream Pie made with decadent semi-sweet chocolate custard and topped with homemade whipped cream and shaved chocolate. Note: If you're not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.Ĭhill the pie until ready to serve. Level the top with the back of a spoon or an offset spatula. To assemble: Spoon the cooled filling into the cooled, baked pie crust. Whip until the whisk or beaters begin to leave tracks in the bowl.Īdd the sugar and vanilla and whip until the cream holds a medium peak. To make the topping: Place the heavy cream in a chilled mixing bowl. A shallow metal bowl with more surface area will chill the filling most quickly. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Scrape the underside of the strainer once in a while with a clean spatula to help the process along. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Pass the filling through a strainer into a bowl to remove any lumps. Whisk until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. The temperature of the mixture will be around 200☏ after 1 minute. Ingredients 2 tablespoons (28g) unsalted butter 1 1/3 cups (227g) semisweet chocolate, chopped 1 teaspoon King Arthur Pure Vanilla Extract 2/3 cup (131g). Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens boil for 1 minute. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is smooth and lump-free. In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl set aside. Remove the crust from the oven and cool completely. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Put the lined pie pan in the refrigerator to chill for 10 minutes. Tuck the edges up and under, and flute or crimp them. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Lightly grease a 9" pie pan that's at least 2" deep. To prebake the crust: Preheat the oven to 400☏.
0 Comments
Read More
Leave a Reply. |