Chocolate Cream Pie
This is an old family recipe my grandmother used to make me when I was a little boy.
This is an old family recipe my grandmother used to make me when I was a little boy.
- Carbohydrate 368.876246051795 g
- Cholesterol 104.743125073946 mg
- Fat 97.6369479451385 g
- Fiber 11.5798335036458 g
- Protein 41.5740237750331 g
- Saturated Fat 49.1937516833546 g
- Serving Size 1 1 - 9 inch pie (1261g)
- Sodium 1164.10666695139 mg
- Sugar 357.296412548149 g
- Trans Fat 8.91182091948267 g
- Calories 2468 calories
Step-by-step
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Starch-thickened custards fail completely when cornstarch is heated without adequate liquid dispersion or stirred too passively during the thickening phase. Achieving a glossy, sliceable chocolate filling requires precise temperature control and constant agitation from the moment the saucepan hits the burner.
- Whisk the cornstarch, cocoa powder, sugar, and salt thoroughly with the egg yolks and cold milk before applying heat to prevent lumps from forming upon hydration.
- Maintain a medium heat setting and stir continuously with a flat-bottomed wooden spoon or heat-resistant silicone spatula to scrape the corners of the pan and prevent scorching the milk solids.
- Cook the mixture until large, heavy bubbles break the surface and the liquid transitions from opaque to a glossy sheen, indicating the starch molecules have fully expanded at 212 degrees Fahrenheit.
- Incorporate the one tablespoon of butter and vanilla extract only after removing the pan from the heat source to maintain an emulsion and preserve aromatic volatiles.
- Transfer the filled nine-inch pie crust to a refrigerator for at least two hours to set the structure before slicing.
Heavy-bottomed stainless steel or enameled cast iron saucepans distribute heat evenly to prevent scorching, though thin aluminum pans require vigorous whisking. A standard wire balloon whisk works best during the initial mixing phase, while a silicone spatula ensures complete scraping during the final thickening stages.
