Tuesday, January 21, 2014

Chocolate Cream Pie

It's really hard to get used to a new kitchen.  Especially, cooking in someone else's kitchen.  I don't know if you've ever really had to do that before, but when you don't know where the spatulas and the mixing bowls are, it's nearly impossible to 'whip up' anything.
When you have to first find a pie plate, then a rolling pin, then a fork, baking a pie shell takes a lot more time than it normally should.  And that's just the crust.  Fillings get even more complicated.

Luckily, when the ingredients and the processes are simple, it makes it all doable.  I've never actually made a chocolate cream pie before and I think I thought it was more complicated than it actually is.  Just break it down though.  There are three parts: 1. Crust 2. Chocolate 3. Cream.  That all seems pretty manageable right?

Recipe from AllRecipes.com
3/4 c. sugar
1/3 c. flour
2 c. milk
2 oz. unsweetened chocolate
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
1 pie shell, baked
whipped cream

1.  In a medium saucepan, combine sugar, flour, milk and chocolate.  Cook over medium until smooth and the chocolate starts to bubble.  Cook and stir for two more minutes.

2.  Temper the egg yolks with the hot chocolate mixture (add a little chocolate to the yolks then stir the yolks into the rest of the chocolate in the saucepan).  Cook for 90 more seconds.

3.  Remove from heat.  Add in the butter and vanilla until fully combined.

4.  Pour chocolate into prepared pie shell.  Chill fully.  Top with whipped cream just before serving.


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