![]() Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Up to three hours before serving, place the heavy cream in chilled mixing bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming chill in the refrigerator for at least 8 hours or overnight. Pour the filling into the crust and smooth the top. Turn off the heat, then immediately add the chopped chocolate, butter and vanilla extract. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) (The constant stirring and low heat prevents the eggs from scrambling. Immediately turn the heat down to a simmer and cook - whisking constantly, especially around the edges - for one more minute until thick. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.Ĭook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. In a bowl or large measuring cup, whisk together the milk and egg yolks. Bake for 10 minutes until crisp.Ĭombine the sugar, cornstarch and salt in a heavy medium saucepan. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom use a the bottom of a measuring cup or glass to even out, if you like). Pulse until the cookies are finely crushed. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment. What You’ll Need To Make Chocolate Cream Pieīegin by making the crust. With a chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it’s a chocolate lover’s dream.īe sure to plan ahead because the filling needs at least eight hours to set up before serving. This chocolate cream pie is my dad’s favorite dessert, and every year before Father’s Day, he starts dropping not-so-subtle hints that I should make it. We all have our funny food quirks, right? Every night after dinner, he would line exactly six of them up on the arm of the sofa and relish them one by one while he watched TV. Growing up, he used to keep a stash of Hershey’s kisses in the back corner of the freezer, where my sister and I couldn’t reach them. My father is one of those people for whom dessert is not really dessert unless it’s chocolate. With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream. Serve immediately or cover loosely and refrigerate for up to 1 hour.This post may contain affiliate links.
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