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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cup crushed graham crackers
6 tablespoons butter, melted
4 tablespoons sugar
Chocolate Custard & Meringue:
2 cups whole milk
1/3 cup flour
1 cup sugar, plus 1/2 cup sugar
1/4 teaspoon salt
3 oz 70% Chocolate, chopped
3 eggs, separated - plus 2 extra egg whites
2 tablespoons butter
1/2 tsp vanilla
1/2 tsp almond
Directions:
Coat a 9 inch pie dish with butter or PAM. In a medium bowl, mix together the graham cracker, butter, and sugar until crumbly. Press graham cracker mixture into an even layer in pie dish. Refrigerate for 30 minutes.
In a large saucepan, scald milk (bring to a low simmer), stirring constantly (you want to make sure to keep the milk moving so it does not burn, which can make for a lumpy pie). Place chocolate in milk to melt. Once melted, add salt and 1 cup sugar, stirring until melted. Using a sifter, sift in 1/3 cup flour, stirring swiftly as you sift in flour. Cook until thick, about 2 minutes, still stirring constantly. Once at correct consistency, add in egg yolks. Stir constantly for 2-3 minutes until it has thickened once again. If you dip a spoon in the custard, it should stick to the back of the spoon. Remove from heat and add in butter, vanilla, and almond extract. Allow to cool for 10 minutes and pour into pie crust.
Preheat oven to 350 degrees.
To make meringue, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form. Spread on top of pie filling and bake for 13-15 minutes.
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CHOCOLATE DREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cup crushed graham crackers
6 tablespoons butter, melted
4 tablespoons sugar
Chocolate Custard & Meringue:
2 cups whole milk
1/3 cup flour
1 cup sugar, plus 1/2 cup sugar
1/4 teaspoon salt
3 oz 70% Chocolate, chopped
3 eggs, separated - plus 2 extra egg whites
2 tablespoons butter
1/2 tsp vanilla
1/2 tsp almond
Directions:
Coat a 9 inch pie dish with butter or PAM. In a medium bowl, mix together the graham cracker, butter, and sugar until crumbly. Press graham cracker mixture into an even layer in pie dish. Refrigerate for 30 minutes.
In a large saucepan, scald milk (bring to a low simmer), stirring constantly (you want to make sure to keep the milk moving so it does not burn, which can make for a lumpy pie). Place chocolate in milk to melt. Once melted, add salt and 1 cup sugar, stirring until melted. Using a sifter, sift in 1/3 cup flour, stirring swiftly as you sift in flour. Cook until thick, about 2 minutes, still stirring constantly. Once at correct consistency, add in egg yolks. Stir constantly for 2-3 minutes until it has thickened once again. If you dip a spoon in the custard, it should stick to the back of the spoon. Remove from heat and add in butter, vanilla, and almond extract. Allow to cool for 10 minutes and pour into pie crust.
Preheat oven to 350 degrees.
To make meringue, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form. Spread on top of pie filling and bake for 13-15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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