Saturday, November 02, 2013
Once upon a time, I was preparing my first Thanksgiving meal and I had no idea where to order my pies. My husband and I were living in Texas and we were having guests for Thanksgiving, so I wanted everything to be perfect. I asked my new friends where they ordered their pies. I guess ordering pies for Thanksgiving is not the Southern way of doing things because the night before the big feast, my friend brought over 3 made-from-scratch pies that were to die for. Since then, I have always made homemade pies for Thanksgiving.
And we all lived happily ever after. The End.
Start with your pie crusts. They are so much flakier if you make them from scratch, but don't be too shy to use the frozen crusts. They are delicious too.
Prick your crusts with a fork. Then place a piece of parchment on the crust and fill with pie weights. If you don't have pie weights, use dry beans. The weights aid in keeping any bubbles at bay. Bake as directed on pie crust package. You want them nice and golden.
I love this recipe book. It is my tried and true cookbook. I even had it spiral bound because it was falling apart. You can tell I've used this recipe quite a bit because the page is stained. *blush*
Mix the sugar, cornstarch and salt with a wire wisk.
Gradually stir in milk on medium heat. Stir constantly.
Meanwhile, separate 4 yolks and mix them slightly (after removing the white thing-a-ma-jigs). Pour yolks into a larger glass bowl or glass measuring cup.
Add 2 ounces unsweetened chocolate to milk mixture and continue stirring on medium heat until mixture thickens and boils.
Let mixture boil for 1 minute. Pour half of the mixture gradually into egg yolks, stirring constantly. Then, stir that mixture back into the pan with the rest of the chocolate cream. Continue stirring and let boil 1 minute. Remove from heat and add vanilla.
Remove chocolate cream from heat and pour into cooled pie shell.
Can you see that creamy, chocolatey deliciousness?
While the steam is still rising, cover with plastic wrap.
Press onto filling and refrigerate until chilled and set.
Cover with freshly whipped whipping cream. Wait, something is missing....
Chocolate shavings! Now it is a masterpiece. Slice and serve.
Seriously so good.
Serve this for Thanksgiving and your guests will think they've died and gone to heaven.
Chocolate Cream Pie
9-inch Baked Pie Shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups milk
2 ounces unsweetened chocolate
4 egg yolks, slightly beaten
2 tsp vanilla
1 cup Sweetened Whipped Cream
Prepare and bake pie shell. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Stir in 2 ounces unsweetened chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour into cooled pie shell. Press plastic wrap onto filling. Refrigerate about 2 hours or until chilled and set.
Remove plastic wrap. Top pie with sweetened whipped cream and chocolate shavings. Immediately refrigerate any remaining pie.chocolate dessert my favorites pie Thanksgiving 0 Comments