So obviously I haven't posted in a while. Thanksgiving hit, and it all went downhill. I went to New York with my Honors Chorus at school, and I had an amazing time! Now, I'm back into school and getting back to the way things were. The long break was so very lovely though=) I have been baking, though. It just seems whenever it comes time for me to post about it, I am unmotivated and something else grabs my interest. This must be a sign. I'm frustrated with Blogger sometimes, too, and just need a more relaxed blog style for a bit. That being said, I still want to post recipes and my creations.
However, I want to go back to the basics and blog for myself in more of a recipe book style. I might just post the pictures and recipe and say whether I liked the dish or not. This will just be a simple way of blogging for me since I still want to document my baking adventures. Hopefully this is acceptable and works out for me. By doing this I should be able to blog more often without any pressure. Of course one day I will feel the need to actually blog about things and when that day comes I will certainly return refreshed and better than ever! The post seems highly hypocritical since I am writing quite a lengthy post as it is.
This was called a chocolate "cream" pie, but I would say "pudding". It's crazy that I would make this kind of dessert if you knew me. I am by no means a chocolate fan, and this is a pretty concentrated amount of chocolate! But, balanced out well by a heaping amount of fresh whipped cream, this was quite tasty. My whole family enjoyed it and I have to admit I did too.
Chocolate Pudding Pie
found at The Kitchen Sink
1 1/3 cups graham cracker crumbs
5 tablespoons unsalted butter, melted 1/4 cup sugar 1/2 teaspoon cinnamon
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
3/4 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon cocoa powder, for dusting
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, sugar and cinnamon and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla, stirring until the chocolate and butter is melted. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
Place cocoa powder into a fine mesh strainer and sift the powder over the whipped cream. Serve chilled.Cooks’ note:
Pie (without topping) can be chilled up to 1 day.