chocolate cream pie | Cooking at Clark Towers

I am sitting here staring at a blank page wondering what recipe I want to share with all of you. We are coming up on a new year; 2015 is fast approaching. I have never formerly made any resolutions; out loud anyway. But I am going to consider 2015 as a blank page that I can fill however I want.

I do want to fill my blank page with things that bring me joy, I love cooking and sharing recipes that I think everyone should try. I love showing people how to make delicious food in my kitchen. I want to learn how to take better photographs; I would love to create a cookbook with my daughter even if it is just for the two of us; which in turn would help me organize my recipes, they are everywhere and sometimes hard to find when I want to make something.

I wanted something chocolaty for Christmas dessert this year. It had to be something that came together pretty simple as I had a pretty ambitious menu for breakfast and dinner on Christmas day. I did have a few sous chefs this year.

Chocolate Pie

CRUST

To make it easier on yourself; you can use a pre-made crust from your local grocer’s freezer section. Or by all means make your favorite basic crust – you will need to blind bake and cool which ever you choose. Note this recipe will make 2 regular size pie shells. You can make 1 deep dish size crust but there should still could be some extra filling. You can also store the leftovers in small ramekins/glasses – makes a nice chocolate treat for later.

PIE

1 ½ cup sugar

¼ corn starch

¼ tsp salt

3 cups milk – I used 1%

4 whole egg yolks

6 ½ ounces bittersweet chocolate, in pieces

2 tsp vanilla

2 tbs butter

Whipped cream – optional – it cuts the deep chocolate flavor and also covers up less than perfect surfaces; if you need to.

Combine sugar, cornstarch, and salt in a medium saucepan. Whisk together

Pour milk and egg yolks. Whisk together

Stir over medium heat until the mixture just comes to boil and thickens 5+/- minutes. as soon as it starts to bubble and becomes thick similar to pudding; remove it from the heat. Add chocolate, vanilla and butter. Stir till combined.

Pour the pudding into the prepared pie crust.

Chill in the fridge uncovered for at least 4 hours.

Slice and serve with whipped cream!