Chocolate Silk Pie
My dad made this for Thanksgiving, and I would definitely give it a 9. Super yummy.
Here is the recipe, and it’s detailed because my dad doesn’t condense information much.
Chocolate Silk Cream Pie
You need 1 saucepan and 2 bowls
In first bowl, 2 large eggs, 1/4 cup unsweetened dutch processed cocoa, 3 Tbs. cornstarch, 1/4 cup milk. Whip until smooth, it will smooth out even if looks bumpy
In saucepan, take 2 3/4 cups milk, 2/3 cup sugar, pinch salt.
In 3rd bowl, put in 6 oz. bittersweet chocolate. 2 Tbs. unsalted butter. On the side, have 1 tsp. vanilla.
Dad has experimented with the chocolate and you can do part milk, but his opinion is that it's best with all dark.
Boil ingredients in sauce pan until it's at a full boil and then dump hot into eggs and dump back in to main pot. Over medium heat, bring mixture to a full boil. With a whisk, which 1/4 cup of hot mixture into egg mixture, and whisk egg mixture into the milk mixture. Cook continuing to whisk rapidly until mixture thickens. Turn the heat off completely, put in the butter and the chocolate. Once it's melted, add vanilla. Put it through a strainer and don't push it through the strainer. The only filling worth keeping is the filling that goes through by itself, which is about 99%. Stir a little bit, but don't push the dumb bumpies through. Put plastic wrap on top of the mixture once it's not too hot, not the bowl. Dad says this takes 5 minutes to cool.
Cream must be sweet since filling is bittersweet.
High quality chocolate, bar chocolate, pull pie crust out of oven, wait about 20 minutes, and then put that bar chocolate in the oven and let it warm up and you can do a 2" curl out of it. It it's shaving, it's too cold.
I would not put any more chocolate in that it calls for, and I cut the sugar down to 1/2 cup and I like it better. Also, I use 1/3 milk and 2/3 dark and I prefer that.
ReplyDeleteWhen it says until thick, don't cook it past that.
ReplyDeleteDad used 4 oz of dark and 2 oz of milk chocolate
ReplyDelete1/4 cup sugar is fine
ReplyDelete