Chocolate Cream Pie

Chocolate Cream Pie

When I feel like indulging myself in chocolate, I tend to rely on this recipe. It’s fast, it’s simple and it’s extremely tasty.

What you’ll need:

2 cups of Whole Milk

2/3 cup of Sugar

1 egg

3 tablespoons of cornstarch

pinch of salt

1/3 cup of unsweetened cocoa powder

2.5 ounces of Ghirardelli Chocolate (60%)

Whipped cream

shaved chocolate

1 deep dish pie crust (the frozen kind is what I use, there’s no shame in doing so)

Our misenplace today will involve baking our premade pie shells. First preheat the oven to 325*. Next fill the empty pie shells with dry beans to stop the pie shells from puffing up. Were going to bake the pie shells for about 15 minutes, being careful not to over bake the pie shells.

After the 15 minutes are up, check the pies, you should notice browning on the crust, that’s a good indicator to tell if the pie crusts are finished or not. Next remove the pies from the oven and pour off the beans, some beans may require some coercing to come out of the crust, but they should come out easy.

For the filling:

In a medium bowl, combine 1/2 cup of milk, 2/3 sugar, cornstarch, cocoa powder, salt and egg.

Mix the ingredients until combined with a whisk.

set the mixture aside.

In a saucepan, add the remaining 1 1/2 cups of milk.

Gently heat the milk on low temperature until you see bubbles begin to form around the edges of the pan.

Pour the heated milk into the milk/cocoa mixture very slowly and gradually, making sure to whisk the mixture constantly.

Pour this mixture back into the saucepan that we used to heat the milk earlier. Cook on medium until the mixture becomes very thick. Again, making sure to constantly stir the mixture to prevent it from burning. When the mixture thickens, turn the heat to low and cook for 2 minutes.

Pour the mixture into the prebaked pie shell and smooth the mixture evenly.

 Press plastic wrap directly onto the chocolate pudding mixture, making sure every inch of covered with plastic wrap.

Allow this to cool completely, You can refrigerate overnight like I chose to do and continue this the next day.

The next day, remove the pie from the fridge and take off the plastic wrap.

the first thing you’ll notice is that the filling has thickened. This is what we are looking for.

Now top the pie with your whipped cream.

You don’t have to smooth it out perfectly, leave it messy, it’s rustic looking. Top this with the shaved chocolate.

Now you can of course place this back into the fridge and wait for dinner to come around or…

You can cut yourself a big slice and dust it with the same cocoa powder you used in the recipe and indulge in a chocolate induced coma.

Pumpkin Pie

Pumpkin Pie

Yes, yes, I know. Pumpkin pie in July!? You’ll be relieved to know that I am not crazy. I just enjoy food, and believe that certain foods should be enjoyed all year around, not just on holidays.

Here’s some history for you: Pumpkins are native to North America, The Native Americans grew and farmed the pumpkins even before the settlers arrived. However the settlers were not interested in the pumpkin, until they their first bad winter, where they lost about half of their population from scurvy and exposure to the elements. The Native Americans brought the pumpkins as gifts and showed the settlers many uses of the pumpkin. Roughly 30 years after that they were exported to France where the crafty French began using pumpkins as pie fillings. The English also got ahold of the Pumpkin, but used the pumpkin as a cooking vessel, stuffing it with apples, sugar and spices and then baking it.

The first account of actual pumpkin pie recipes in American cookbooks appears in 1796, in a cookbook called “American Cookery, by an American Orphan” by Ameila Simmons.

For the recipe, preheat your oven to 350* degrees

Now on to the Misenplace!!

Actually, the only misenplace in the recipe involves you opening cans and measuring! Open the pumpkin pie tin, and both of the evaporated milk tins and set them aside. using measuring spoons measure out 1 teaspoon of salt, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cloves and 2 teaspoons of ground cinnamon.

Beat 4 eggs in a large bowl until frothy. Add the tin of pureed pumpkin and mix until combined.

Now add 1 1/2 cups of white granulated sugar, and all of your measured spices to the pumpkin mixture. stir until combined

Add the 2 tins of evaporated milk we opened earlier to the pumpkin mixture gradually. The mixture will look a bit…soupy, don’t worry, it’s supposedly to look like that.

Place your pie crusts on a baking sheet, and fill your crusts almost to the top, leaving just about a 1/4-1/2 inch crust.

Bake for 50 minutes. Check for doneness by inserting a skewer in the center, if it comes out clean, the pies are finished.

Place on cooling rack, or open window if you are feeling old fashioned.