10" chocolate cream pie recipe

Asked 10/31/2012 by dzicz

Hello!

Most of Betty's pie recipes are made to fit the standard 9-inch pie plate, but you can easily adapt for a large pie dish, such as 10-inch. Just be aware that your filling will not come up as high in the pie as with a standard 9-inch pie.


If you are using a prepared pie pastry or a scratch pie crust recipe such as below,

http://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-456
4-b653-0f142faf91a2

Make sure when you roll out the pastry onto a lightly floured surface, you place the pie plate upside-down and roll the crust 2 inches larger.


For the chocolate cream filling, use this recipe:

4 egg yolks

1 1/2 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

3 cups milk

2 oz unsweetened baking chocolate, chopped

2 teaspoons vanilla

1 cup sweetened whipped cream


1. Bake pastry according to recipe directions.

2. In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Stir in chopped baking chocolate. Boil and stir 1 minute.

3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Pour warm filling into baked pie crust. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.

4. Remove plastic wrap. Top pie with whipped cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

Answered 10/31/2012 by mgoetz

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