Is it just me, or are we baking more during this quarantine? I’ve found myself craving sweets more often, and I’m constantly seeing pictures of cookies and banana bread on Facebook! (Speaking of cookies, DoubleTree shared their secret recipe online recently, and it is delicious. I used dark chocolate chips since I can’t seem to find semi-sweet anywhere, and it’s dangerous – you can’t stop at just one!) Anyways, like everyone else, we’ve been enjoying baked goods in our household, and over the weekend I made a pie. Three years ago, I posted my grandma’s coconut cream pie recipe; it was a variation of her chocolate cream pie, which I’m sharing today.
For this pie you need a baked 9-inch shell. (You can see the recipe I use for pie crust in my coconut cream pie post linked above!) I recently learned a new tip for keeping the crust from shrinking down! Once your dough is rolled out and in the pan, prick it with a fork in several places, and then place two pieces of foil down on top of the dough. Bake for 8 minutes covered and then remove the foil and let it bake for another 6, so it can brown nicely. Once the crust is completely cool, you can make the filling:
Chocolate Cream Pie
Ingredients:
1 ¼ c sugar
3 Tbsp cocoa
3 heaping Tbsp flour
¼ tsp salt
3 egg yolks
1 Tbsp water
2 c milk
1 tsp vanilla
1 Tbsp butter
1 Hershey’s chocolate bar (optional)
1 baked 9-inch pie shell
Whipped topping
Directions:
Mix sugar, cocoa, flour, and salt together; then set aside. Add 1 Tbsp water to the egg yolks. Beat slightly and set aside. Heat milk in a large saucepan over medium heat. Blend in cocoa mixture and then bring to a boil, stirring constantly. When mixture begins to thicken, add egg yolks, stirring constantly until thick. Remove from heat and stir in vanilla, candy bar, and butter. Pour into a baked 9-inch pie shell. Let cool and then refrigerate. Top with whipped cream before serving!
(If you have extra filling left over, pour it into a bowl, refrigerate, and then enjoy it later! It’s like eating chocolate mousse!)
taste and SPARKLE 