Delicious and easy family recipes--Southern, Mexican, Cajun/Creole, Indian, and quick and easy. Suggestions for menus.
Monday, April 24, 2017
I made this yesterday for dinner with friends. I based it on The Pioneer Woman's recipe with just a few twists of my own. It's easy and delicious. Cuts perfectly.
1 9" pie crust baked and cooled or graham cracker crust
1-1/2 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
3 cups Half and half
4 whole Egg Yolks
6-1/2 ounces Bittersweet Chocolate (I like Lindt) Chopped Fine
1 tbl Vanilla Extract
1 tbl instant espresso powder
Pinch of cinnamon
2 Tablespoons Butter
Before you get started - make and cool pie crust, chop your chocolate, separate your eggs, reserving whites for another use.
Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat.
Stirring constantly, pour a cup or so of the hot mixture into egg yolks. Add egg yolk mixture back and bring back to the boil.
Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Strain (you can omit this step, but it does make for a silkier filling) mixture into the cooled pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Serve with barely sweetened whipped cream. (Beat 1 cup cold heavy cream with 2 tbl confectioners sugar until thick. Add 1 tsp vanilla and mix well. Keep cold til ready to serve.)