How To Make A Homemade Chocolate Pie
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When I was a child, my grandmother would always have a chocolate pie ready when we would come to visit. I never got to eat as much as I wanted (the whole pie) for obvious reason, except one time my mother let me eat as much as I wanted; and to no surprise, I got a stomachache.
Anyway, I never knew how my grandmother made the pie, or if she even did (she could have bought it at the store, but I somehow doubt it). It could easily have been chocolate Jell-O pudding in a pie shell, or she could have taken the time and energy to make it from scratch. I wasn't sure.
But, I figured I’d try to make my own from scratch (there is no need to get the store bought Jell-O pudding and a pie shell and whipped cream, or buying the whole pie at the bakery and save myself the time of putting it together). If I’m going to do it, I‘m going to do it right.
There are two types of chocolate pies: there is a custard pie and a cream pie. For this recipe I decide to mix the two recipes together (since they are very similar) and see how it comes out; and it turned out very well. The chocolate thickened very well and had a great velvety texture.
NOTE:The following recipe can be altered to fit your tastes. If you want to use a whole (1) cup of regular semi-sweet chocolate chips or mix and match your chocolates feel free. If you have unsweetened 100% bakers chocolate, remember it is VERY bitter, if you add cream and sugar to the melting process you can sweeten it to your desire. Also, you can add milk chocolate chips to it and sweeten it that way.
½ cup 51% cocoa (Chocolate chips)
½ cup 60% cocoa (Chocolate chips)
1 cup milk
1 cup sour cream
2 tablespoon white sugar
1 teaspoon vanilla extract
6 Egg yolks
2 medium- small whisks
Medium sauce pot
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This process can be daunting and frustrating, but in the end it is very rewarding. There are a few steps that are best done together. This will save time and keep everything the same temperature when you start combining everything together.
First, you will have to prepare that pie shell: if you made the dough by hand, press it into a 9-inch pie pan. If you bought the dough allow it to reach room temperature before placing it in a pie pan; if you bought a frozen pie shell (which is both the dough and the pan together) follow the directions for pre-oven thawing. Regardless of the dough you have, you must blind bake it for this recipe.
Second, you’ll have to make the custard. This is similar to making an ice cream custard, except that this is mostly liquid and far less sugar, so the tempering and custard reduction process will take a bit longer (actually, quite a bit longer). Be patient and it will thicken up.
1. Dot the bottom of the dough in the pie pan (use a fork, and poke multiple hole in the dough; the more the better). This keeps it from rising during the baking process.
2. Pre-heat oven to 400 degree F.
3. Place pie pan on a cookie sheet.
4. Bake for 12-15 minutes until lightly golden.
5. Remove pan from oven and allow it to cool completely.
6. Using a double-boiler melt the chocolate, (a small pot with a small amount of water in the bottom and a slightly larger glass bowl sitting on top over medium-low heat).
7. In a small mixing bowl combine the vanilla and the egg yolks.
8. In a medium sauce pot, heat together the milk, sour cream, and sugar; do NOT boil.
9. Temper the egg yolks with a small amount of the heated milk mixture, and then add it all to the sauce pot.
10. Stir the yolk and milk constantly until you have a custard (a slightly thick gravy consistency) this will take up to 20 minutes.
11. Strain the custard through a strain and set aside while you finish melting the chocolate.
12. If the chocolate is a little clumpy add some of the custard or a little milk to help loosen it up, while melting.
13. Once the chocolate is melted smooth, remove the bowl from the heat and mix the custard and the chocolate together until fully combined.
14. Pour the chocolate custard into the baked pie pan, allow to cool for only a 1 minute or 2. Then cover when plastic wrap. (Doing this will keep a film from forming on top.)
15. Refrigerate pie for at least 12-24 hours to allow it to firm up before cutting and serving with whipped cream.