Try this Chocolate Cream Pie recipe.
- Carbohydrate 155.780065142947 g
- Cholesterol 738.346250066739 mg
- Fat 52.5570491902389 g
- Fiber 1.12500002130168 g
- Protein 27.9091408517532 g
- Saturated Fat 28.4632666805667 g
- Serving Size 1 1 recipe (706g)
- Sodium 909.464667573324 mg
- Sugar 154.655065121645 g
- Trans Fat 4.09434783572795 g
- Calories 1203 calories
Step-by-step
- Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
- Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
- Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.
Replacing unsweetened chocolate with Dutch-processed cocoa powder alters the fat-to-solids ratio and requires additional butter to maintain the proper emulsion in a custard. Starch-thickened custards rely on precise heat control to fully hydrate flour molecules without scorching the dairy base. Medium heat on a 2-quart saucepan provides the correct energy transfer for starch gelatinization.
Mastering Custard Consistency
Tempering egg yolks prevents protein coagulation and scrambling when introduced to hot liquids. Whisk the yolks continuously while streaming in a small portion of the heated milk mixture. Cook the combined mixture for exactly 90 seconds after reincorporating the yolks to deactivate alpha-amylase enzymes that otherwise break down starch bonds. Chill the poured filling for at least four hours to ensure complete set before slicing.
- Grainy texture indicates the starch failed to reach full gelatinization, or the sugar did not dissolve completely in the initial liquid phase.
- A runny filling usually means the final 90-second cooking stage was cut short before the starch reached its thickening threshold.
- Watery separation during refrigeration stems from cooling the pie too rapidly before the internal temperature dropped to room ambient levels.
