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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The January 2002
Recipe of the Month
Rich Chocolate Cream Pie
We thank Meryl Sheppard, of Boynton Beach, Florida, for this month's chocolate pie treat. For those who are honoring their New Year's resolutions we offer Version I. For those blessed with high metabolism we offer the richer Version II.
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Ingredients
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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
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Directions
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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.
Enjoy!
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