Friday, February 22, 2013

Delicious Chocolate Cream Pie

While studying Pennsylvania for our United States Scrapbook, I decided to find a few recipes that would go along with our study. I found a Hershey's Chocolate pie, Dutch apple pancakes, and a pretzel recipe that I am saving for Lent.

This is a chocolate cream pie I made using Hershey's chocolate!

Here is the recipe for the pie we made.

Princess P and I first started with a wonderful pie crust that came from my husband's family. It is very flaky and so easy to make!

Pie Crust Ingredients

2 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon of salt

2/3 cups of vegetable oil

4 tablespoons of milk (we used 1%)

Makes a 9 inch pie crust.

Directions for Crust

Pour flour into pie plate. Add the sugar and salt .
Mix flour, sugar, and salt together.
Measure out oil and add the milk to the oil.
Mix oil and milk together.
It will form small bubbles.
Make a well in the flour mixture.
Pour oil/milk mixture into well.
Mix flour mixture and oil mixture together.
Mixing with your hands works the best!
Pat dough down into pie plate.
Make sure to cover sides.

Try to make the pie crust even throughout the plate. I find the crust to be thicker. Some people don't care for thick pie crust, but we enjoy it. For thinner crust just pat the pie crust thinner....pretty simple.

Prick the bottom and sides of crust with a fork.
Line the pie crust with a double layer of tin foil.
Bake at 450 degrees for 8 minutes.
Remove foil and bake for 6 to 7 minutes longer or until the crust is lightly golden brown.
Let crust cool.

Chocolate Pie Filling

2 1/2 cups milk

1 cup sugar

1/2 teaspoons salt

3 tablespoons all-purpose flour

5 tablespoons of cornstarch

3 egg yolks

2 tablespoons butter, salted

2 1/2 ounces unsweetened baking chocolate (5 squares)

1 1/2 teaspoons vanilla extract

In a saucepan, combine the 1 1/2 cups milk with the sugar.
Don't burn the milk mixture. Stir well and keep temperature on medium to low.
In a separate bowl, combine the flour, salt, and cornstarch.  Add the egg yolks and the remaining 1 cup of milk. Mix well.
Temper the flour mixture by adding a third of the hot milk mixture. Do this step slowly or you will have scrambled eggs.
Add the tempered mixture back to the hot milk mixture.
Bring to a boil and stir for 1 minute. Mixture will thicken.
Remove pan from heat. Add the chocolate and stir until it's melted.
Stir in butter and vanilla.
Pour chocolate mixture into the prepared pie crust.
Cool and then refrigerate until set.

Linking up with Try a New Recipe TuesdayKids in the KitchenTasty TuesdayTempt My Tummy TuesdayModest MomCreate with JoyLiving Well WednesdayRaising Mighty ArrowsThe Better Mom and Gathering Spot

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