Chocolate Cream (Mud) Pie
Photo by: Johnny Miller
Simple and unfussy, this smooth, silky pie is pure chocolate through and through. I have several chocoholic customers who absolutely swear by it. Try a graham cracker crust as an alternative to the traditional crust.
ingredients: Add all to shopping list
Crust
1 prebaked 9-inch pie shell
Filling
¾ cup sugar
3½ tablespoons cornstarch
1⁄8 teaspoon salt
2½ cups whole milk
4 large egg yolks
2 Tbsp unsalted butter
2 tsp pure vanilla extract
3-oz unsweetened chocolate, chopped
Garnish
2 cups Whipped Cream
½ cup mini semisweet chocolate chips
1 prebaked 9-inch pie shell
Filling
¾ cup sugar
3½ tablespoons cornstarch
1⁄8 teaspoon salt
2½ cups whole milk
4 large egg yolks
2 Tbsp unsalted butter
2 tsp pure vanilla extract
3-oz unsweetened chocolate, chopped
Garnish
2 cups Whipped Cream
½ cup mini semisweet chocolate chips
At a glance:
Servings: 6 to 8
Active Time: 15 min
Total Time: 1 hour and 15 min (includes refrigeration)
Key Tags:
directions:
1. To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
2. When the cream begins to bubble and thicken, add the butter 1 Tbsp at a time. When all of the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
3. Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle mini chocolate chips over the whipped Cream. Chocolate cream pie should be served cold. It can be stored in the refrigerator.
KITCHEN COUNTER:
Serves: 6 to 8.
Excerpted from Perfect Pies by Michele Stuart Copyright © 2011 by Michele Stuart. Excerpted by permission of Ballantine, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpted from Perfect Pies by Michele Stuart Copyright © 2011 by Michele Stuart. Excerpted by permission of Ballantine, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
