Chocolate Cream Pie Recipe - Cooking Index
Chocolate Cream Pie Recipe - Cooking Index
| 3 cups | 711ml | Milk |
| 3 | Unsweetened chocolate - (1 oz ea) | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 1/2 tablespoons | 37ml | Cornstarch |
| 2 tablespoons | 30ml | Flour |
| 1 tablespoon | 15ml | Cocoa powder |
| 3 | Egg yolks - slightly beaten | |
| 1 tablespoon | 15ml | Butter |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| Master Pie Shell | ||
| 1 cup | 62g / 2.2oz | Flour - plus more |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/3 cup | 65g / 2.3oz | Shortening or lard |
| 2 tablespoons | 30ml | Water - (to 3 tbspns) |
| Italian Meringue | ||
| 1/4 cup | 59ml | Water |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3 | Egg whites | |
| 1/2 cup | 73g / 2.6oz | Chopped toasted hazelnuts |
Make the Master Pie Shell: Stir together flour and salt in large glass bowl. Cut shortening into flour until evenly distributed and particles are size of small peas. Sprinkle with water and gently stir with fork until water is blended into pastry and dough begins to form a ball; use your hands to shape.
Roll dough out on lightly floured board to 11-inch diameter and lift into 9-inch pie plate, gently pressing dough into bottom and against sides of plate. Flute edges and trim. Prick all over with fork. Bake at 475 degrees until lightly browned, about 8 minutes.
Heat milk and chocolate together in saucepan over low heat until chocolate is melted, stirring occasionally. Combine sugar, salt, cornstarch, flour and cocoa in saucepan. Gradually stir in hot milk mixture. Cook over medium heat, stirring constantly until mixture thickens and reaches a boil. Boil 1 minute. Remove from heat.
Stir 1 cup hot mixture into beaten egg yolks. Return all yolk mixture to saucepan. Bring just to simmer, stirring constantly, until custard thickens slightly. Remove from heat, and stir in butter and vanilla. Pour custard into bowl. Cover with plastic wrap, pressing plastic directly on top of custard. Cool slightly so it is no longer hot but still warm. Spoon custard into cooled Master Pie Shell, spreading evenly.
Make the Italian Meringue: Combine water and sugar in small saucepan. Cook over medium heat until syrup reaches 238 degrees on a candy thermometer. Remove from heat. Beat egg whites to form soft peaks, 30 seconds to 1 minute. With mixer running at medium speed, add syrup in slow stream. Continue beating until meringue is cool and stiff peaks form, about 5 minutes.
Spoon meringue into pastry bag with large tip for piping. Pipe in decorative pattern over top of tart, spreading to edges. (This recipe makes a generous amount of Italian Meringue. You may have some left over.) Bake at 425 degrees until meringue is lightly browned, about 10 minutes. Sprinkle with hazelnuts last few minutes of baking. Cool pie 1 to 2 hours before serving.
This recipe yields 8 servings.
Each serving: 552 calories; 435 mg sodium; 113 mg cholesterol; 25 grams fat; 80 grams carbohydrates; 9 grams protein; 0.63 gram fiber.
Source:
The Los Angeles Times, 04-19-2000
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