It was my husband’s birthday this past Thursday and he’s more of a birthday pie kinda guy than cake. So I made a couple of pies for him. This past summer my Mom gave me a couple of cookbooks. They are Volumes 1 & 2 of Meta Given’s Modern Encyclopedia of Cooking. MeMudder, my grandmother, got these when she married my grandfather back in the 50’s. It is so interesting to see how cooking has evolved. We are so busy with all of our tasks and our families tasks and technology that our cooking has turned into the fastest, easiest way to do things. Sometimes we do things with a mix but the original way of making that dish isn’t hard!
I made the Chocolate Cream Pie from this cookbook thinking it must be better than one from the freezer section or just making some pudding from a box and filling a pie shell, even if that meant a really difficult or long process. I was both right and wrong. It was much better but not hard to make at all! I did use a pre-made pie crust only because I need A LOT more practice making pie crusts. They are not my forte! There are no weird ingredients or anything that is too hard to do in this recipe. I do recommend reading the entire recipe before you start. Once you start on the filling you will have a few steps that happen pretty fast. Also, when it says stir constantly, stir constantly! I walked away from the milk for just a minute and came back to burnt milk. Learn from my example, stir. 🙂
I like to picture MeMudder making this pie when she was first married and love a link to my family history and it’s SOOOOOOOO yummy! Impress your family and make this pie soon.
- 2 1/2 cups milk
- 1/3 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 ounces unsweetened chocolate cut into chunks (2 squares)
- 4 egg yolks
- 2 tablespoons unsalted butter cold
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- Roll out pie crust and press into a 9-inch pie plate. Poke holes in the bottom and sides of dough.
- Bake at 450 degrees F for 10-12 minutes. Remove from the oven and allow to cool completely.
- In a large saucepan, whisk together the flour, sugar, and salt. Then slowly add the milk and continue to whisk until smooth.
- In a small bowl, beat the egg yolks and then set them aside.
- Place the milk mixture over medium heat, stirring constantly while it cooks to ensure that the bottom doesn't burn.
- Cook until the custard mixture thickens, about 5-6 minutes. Then remove your saucepan from the heat.
- Drizzle 1 cup of the custard mixture into the egg yolks slowly. Stir as you pour in the hot custard, you don't want scrambled eggs!
- Whisk the egg yolk mixture into the rest of the custard in the saucepan and return to heat.
- Add chocolate and stir until melted.
- Remove from heat and add butter and vanilla. Whisk to combine until the butter is melted.
- Add chocolate custard filling to your cooled pie crust and allow to cool completely in the fridge.
- In a mixing bowl, beat heavy whipping cream until medium peaks form.
- Add vanilla and sugar, and continue to beat until stiff peaks form.
- When ready to serve, top pie with whipped cream!
Download your FREE copy of Dinner Made Easy!
Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You'll get one email a week with our favorite recipes and tools to make life easy!