posted by Mai 02-03-103 8:27 AM
Chocolate Cream Pie
Filling:
6 Tablespoons (40 grams) Dutch Processed Cocoa Powder
1/4 cup (20-25 grams) cornstarch
1/2 cup plus 3 Tablespoons (135 grams total) sugar
Pinch of salt
1/2 teaspoon (5+ grams) instant expresso powder (if not available, can use instant coffee)
2 cups (16 ounces) low fat milk (can use nonfat or whole milk, if desired)
1 teaspoon (1/8 ounce) vanilla extract
For Version II add the following:
2 egg yolks, beaten
1 Tablespoon butter (or 1/2 ounce; 15 grams)
Crust:
1 cup (8 ounces; 100-115 grams) graham cracker crumbs
3 Tablespoons (or 1 1/2 ounces; 45 grams) butter, melted
Crust: Stir together graham cracker crumbs and melted butter until well mixed. Press into the bottom and sides of a 9-inch pie pan and chill in the refrigerator.
Filling: Sift all dry ingredients together in a bowl and mix until combined. Place in a medium saucepan. Using a whisk, stir in just enough milk to make a smooth paste. Gradually whisk in the remaining milk.
Cook over medium heat and whisk slowly and constantly until mixture begins to thicken and boil. Boil an extra 30 seconds or so, stirring continually. Remove from the heat.
For Version I: Gently stir in vanilla and pour filling into pie crust. Immediately cover with plastic wrap. Cool a few minutes and refrigerate until set, around 4-6 hours.
Serve topped with lofty whipped cream.
For Version II: Gradually stir about half of the hot filling into the beaten egg yolks. Mix carefully to avoid cooking the egg yolks before they are incorporated into the mixture. Return all to saucepan and heat to a gentle boil. Cook and lightly stir 1 minute.
Remove from the heat and gently stir in the 1 Tablespoon of butter and the 1 teaspoon of vanilla. Pour filling into the pie crust and immediately cover with plastic wrap. Cool a few minutes and refrigerate until set, around 4-6 hours.
Serve topped with whipped cream.