Chocolate Pie

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Hey buddy, just popped in to say hi. I’m still here, just busy baking things and forgetting to photograph them. I forget what else I was going to say here, because I’m imagining having a slow motion pie-eating contest by myself.

Ingredients:

For the crust:

  • 1/3 cup melted butter
  • 1 1/2 cups graham cracker crumbs (or 10-12 graham crackers)
  • 1/4 cup white sugar

For the filling: 

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk (homogenized)
  • 1/4 cup (2 ounces) unsweetened or bittersweet chocolate, chopped
  • 3 egg yolks
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream (for topping, optional but aggressively recommended)

(scroll to the bottom for condensed, cut-the-crap instructions)
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Separate the egg whites from the yolks. You can do this by pouring the yolk back and forth into the two egg shell halves (the whites will run down the sides of the shell, leaving the yolk behind), or by straining the egg whites through your fingers. Set aside.

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Now, mix together the graham cracker crumbs and butter, for the pie crust.

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Stir together until the mixture resembles wet sand.

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Press into 9-inch pie pan, making sure you work it up to the edges. GOD i want to make this again. Set aside.

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In a medium-sized pot, combine sugar, flour and salt. Add the milk and stir together. Add chocolate.
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Heat mixture on low, stirring constantly, until the chocolate is melted and the milk appears speckled.

Increase heat to medium and stir until the chocolate thickens and begins to bubble slowly. Then, remove from the heat.

Whisk the egg yolks. Add several spoonfuls of the chocolate mixture to the eggs, mixing well. You want to bring up the temperature of the eggs without cooking them, so that when you add them to the very hot mixture, they won’t get scared and solidify.This is called tempering.

Turn down the heat to low, and pour the eggs in a slow stream into the chocolate, mixing constantly. Continue to cook the mixture, stirring the whole time, until very thick. DO NOT ALLOW TO BOIL. It should pile atop itself when poured from the spoon, as seen below. I hate to say it, but it’s sort of starts to look like a dog pile. A delicious dog pile.

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Remove from heat, and stir in butter and vanilla.

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Pour into your prepared crust, and use a spoon to spread the filling to the edges if needed.

Cover the pie with plastic wrap, gently pressing the plastic into the surface of the pie, to keep it from drying out in the fridge. This will help to avoid a skin forming.

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Refrigerate 1-2 hours or until set.

Top with whipped cream and wake up at 8:30AM to find your boyfriend eating a slice of pie for breakfast. NO!!!!!!
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Ingredients:

For the crust:

  • 1/3 cup melted butter
  • 1 1/2 cups graham cracker crumbs (or 10-12 graham crackers)
  • 1/4 cup white sugar

For the filling: 

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk (homogenized)
  • 1/4 cup (2 ounces) unsweetened or bittersweet chocolate, chopped
  • 3 egg yolks
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream (for topping, optional but aggressively recommended)

Method:

Separate the egg whites from the yolks. You can do this by pouring the yolk back and forth into the two egg shell halves (the whites will run down the sides of the shell, leaving the yolk behind), or by straining the egg whites through your fingers. Set aside.

Mix together the graham cracker crumbs and butter for the pie crust. The mixture should look like wet sand. Press into 9-inch pie pan, taking care to work the crust up to the edges. Set aside.

In a medium sized pot, combine sugar, flour and salt. Add the milk and stir together. Add chocolate.

Heat mixture on low, stirring constantly, until the chocolate is melted and the milk appears speckled.

Increase heat to medium and stir until the chocolate thickens and begins to bubble slowly. Then, remove from the heat.

Whisk the egg yolks. Add several spoonfuls of the chocolate mixture to the eggs, mixing well. You want to bring up the temperature of the eggs without cooking them, so that when you add them to the very hot mixture, they won’t get scared and solidify.This is called tempering.

Turn down the heat to low, and pour the eggs in a slow stream into the chocolate, mixing constantly. Continue to cook the mixture, stirring the whole time, until very thick. DO NOT ALLOW TO BOIL. It should pile atop itself when poured from the spoon.

Remove from heat, and stir in butter and vanilla. Pour into pie crust. Cover with plastic wrap, pressing gently into the surface of the pie. Refrigerate 1-2 hours or until set. Serve with whipped cream.

 

 
Sampled from entertainingcouple.com

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3 Comments

  1. I can attest to the superior quality of this chocolate pie. I was actually willing to wrestle for the last piece. Well done! Love your photography too. One very proud Aunt I am.

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