CHOCOLATE CREAM PIE RECIPE: HOW TO MAKE IT
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. —Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 01 hours 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 184mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 60g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.
Provided by Samantha Seneviratne
Total Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 13 grams, CarbohydrateContent 52 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 390 milligrams, SugarContent 39 grams, TransFatContent 0 grams
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