Chocolate Creme Pie – Taste of Home
1 1/2 cups sugar
1/3 cup all purpose flour
3 Tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 can (12 ounces) evaporated milk
5 egg yokes, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped Topping
1/3 cup all purpose flour
3 Tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 can (12 ounces) evaporated milk
5 egg yokes, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped Topping
In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir one cup hot mixture into egg yokes. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into a pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
Critique
Allan - Nice smooth chocolate, not too strong a flavour
Josiah - Chocolate pudding in a pie crust. Pretty good.
Samuel - Perfect, like pudding. I like this....
Hannah - Creamy and smooth, very chocolatey. Almost like pudding, but better.
Nancy - Not too chocolatey, not too sweet
Ok. This pie doesn't look like a very big deal, but don't be fooled. It was easy to make and really good. Like a cooked chocolate pudding in a pie shell. We added cool whip when we served it so it looked even better then. This one took a lot of stirring and was cooked on the stove top. It takes a while to cool but is worth the wait. I thought it was going to go to mush and run all over the place when we cut it but it didn't! Hooray. Each piece kept it's form on the plate, after 1 hour cooling on the counter and another hour and a bit in the fridge. Could have used a little more cooling as it was still a bit warm in the middle. Keeping the smooth texture after the yolks were added was hard. Mine came out a bit less smooth than I would have liked. Perhaps a whilk would have done a better job, but I didn't want to "unthicken" it, which a whisk can sometimes do.
ReplyDeleteFor anyone who read my other comment, I meant 'whisk' not 'whilk'. Not even sure what a whilk is. Any guesses?
ReplyDelete