Classic Chocolate Pie

Whenever my mom made cheesecake when I was growing up, I always enjoyed the crust the most; I always made sure that I had some in every bite! I grew up in England and everyone over there uses Digestive’s for the base and it’s still one of my favorite biscuits till today. Of course since everyone in the US prefers Graham Crackers, I thought I’d go the Yankee way and use this as a base for my chocolate pie! I did cheat and use a store bought one (this is a judgement free zone), but you can use any kind of base including a regular pastry one since this topping goes with everything! I think Ginger Snaps would make a great contrast with the chocolate as well. I had some pudding leftover so I poured it into some small bowls and topped with crushed Triple Ginger Snaps from Trader Joes’s, and it made a great extra dessert! Overall it’s a simple, quick recipe that is pretty flexible since you can vary it with different milks and chocolate, whatever you have on hand.

 

RECIPE:
Serving: 8 inch pie

INGREDIENTS:
8 inch pie crust
1 cup granulated sugar
1/4 teaspoon salt
1/4 cup cornstarch
3 cups evaporated milk (1)
4 egg yolks
2 tablespoons butter
1 cup bittersweet chocolate chips (2)
2 teaspoons vanilla extract

DIRECTIONS:

  • In a medium saucepan, gently stir together the sugar, cornstarch and salt.
  • Pour the evaporated milk and the egg yolks into the mixture and whisk until combined. Place the saucepan on the stove on medium heat.
  • Allow the mixture to heat up gently, stirring slowly to ensure that no lumps form or it sticks to the bottom of the pan. Keep stirring until it just starts to boil and the consistency is of a custard. This will take anywhere up to 10-15 minutes depending on your stove.
  • Remove from the heat and add the vanilla extract, butter and chocolate. Continue stirring until the entire mixture is mixed through and ingredients are evenly spread throughout.
  • Pour the mixture onto the pie crust and level off the top with a spatula. Cool on the counter for approx. 15-20 minutes until you don’t see any more steam coming out. Then place in the fridge to set for at least 4 hours. Don’t cover it until fully cooled as the condensation will make the pie soggy.
  • Before serving, decorate with fruit, chocolate sauce and/or whipped cream.

 

BAKER’S NOTES:

  1. Alternatively you can use any full fat milk or even condensed milk. Don’t use any low fat version as you won’t get the same creaminess.
  2. You can also use white chocolate or semi-sweet chocolate. I would suggest you reduce the sugar amount to 3/4 cup however this is a matter of preference.

 

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