2012 has gotten off to a rocky start in our home. Tough times call for tough measures, most importantly hope, faith, love and prayer. A close second would be food. In order to show my love and devotion, I do the best thing I know……get in the kitchen and cook. Comfort food has been in order these past several weeks. My #1 go to comfort food is Chocolate Cream Pie. This recipe is so very easy to stir together and there are no worries about tempering the hot mixture with the eggs. This is as easy a “one saucepan method” as you can find.
I’ve written about this before, but I don’t think it hurts to say it again. Pies are really, really easy to prepare. Don’t be frightened and for goodness sake’s, don’t stop making pies. My mother has never entered a pie baking contest, but if she would, I know her house would be filled with blue ribbons! She is a master pie baker! You know the kind I mean! No measuring involved– a handful of this and a pinch of that. She is more than patient with her “Home Ecy Becky” daughter, who of course, measures to the nth degree and even uses pastry flour for the crust. Whichever method you decide to use is fine, and by all means don’t discount using a purchased, refrigerated pie crust. Select the method of pie crust that you feel most comfortable with and get started. Pie baking evolves with each and every pie you prepare.
Life is short and so very precious! It sounds trite and over used, but I believe it means more than the silly little phrase—eat dessert first. Please, this week why not cherish life, enjoy each day and of course, eat dessert first!
Chocolate Cream Pie
Favorite traditional pie crust or refrigerated pie crust (Note: Filling is for a deep dish 9-inch crust)
1 3/4 cups granulated sugar
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 teaspoon salt
6 egg yolks
3 cups milk
6 tablespoons butter, cut into pieces
2 teaspoons vanilla
Sweetened whipped cream for garnish
In a medium saucepan combine sugar, flour, cocoa and salt; whisk to combine.
Add egg yolks, milk and butter. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. (The mixture may appear lumpy but that is ok). Remove from heat and stir in vanilla. Immediately pour into prepared pie shell. Cover with plastic wrap to avoid a “skin” from forming. Cool at room temperature for about an hour and then refrigerate until serving. Dollop each slice with whipped cream.
Note: If you prefer, you can use the egg whites and make a traditional meringue.
Kristen says
I feel like a a bad friend… obviously everything is not ok so if there is anything I can do please let me know. Thinking of you all!