Chocolate Cream Pie
This recipe makes a delicious and decadent Chocolate Cream Pie that is perfect for any occasion. The creamy chocolate filling is poured into a pie shell and topped with whipped topping and grated chocolate.
This recipe makes a delicious and decadent Chocolate Cream Pie that is perfect for any occasion. The creamy chocolate filling is poured into a pie shell and topped with whipped topping and grated chocolate.
- Carbohydrate 19.4725081428683 g
- Cholesterol 92.2932812583423 mg
- Fat 6.56963114877986 g
- Fiber 0.14062500266271 g
- Protein 3.48864260646915 g
- Saturated Fat 3.55790833507083 g
- Serving Size 1 1 Serving (88g)
- Sodium 113.683083446665 mg
- Sugar 19.3318831402056 g
- Trans Fat 0.511793479465994 g
- Calories 150 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.
Unlike standard baked custards that rely on whole eggs for structural setting in the oven, stove-cooked cream pies utilize a starch-thickened base that demands constant physical vigilance to maintain a velvety consistency. Achieving the precise mouthfeel required for a successful dessert depends entirely on how starch granules swell and how egg proteins coagulate without overheating. Keeping the heat source at a moderate level prevents the milk and flour mixture from scorching against the bottom of the two-quart saucepan while the chopped unsweetened chocolate melts uniformly into the liquid.
Controlling Starch and Protein Integrity
Starch molecules require direct heat to gelatinize fully, which is why the initial mixture must bubble and cook for a full two minutes to eliminate any raw flour taste. Tempering the three egg yolks by whisking a small quantity of the hot chocolate base into them before returning everything to the pan is a critical maneuver that raises the temperature of the yolks gradually, preventing them from curdling into scrambled bits. Cooking this combined mixture for an additional ninety seconds activates the final thickening power of the yolks, yielding a glossy pudding that will set firmly within a pre-baked nine-inch pie shell once chilled.Adapting the Base for Dietary Needs
Modifying this traditional stovetop formula for specific dietary requirements involves simple ingredient substitutions rather than structural overhauls. Plant-based milks with higher fat contents, such as full-fat canned coconut milk, replicate the original dairy richness, while plant-based butter alternatives maintain the emulsion when stirred in alongside the teaspoon of vanilla extract at the end of cooking.
