Chocolate Cream Pie

How was your Thanksgiving? Have you eaten the last of your leftovers? At some point were you suffering from a food coma? Mine was good. I was in charge of dessert, and along with a traditional pumpkin pie and the Brown Butter Vanilla Pear PieI posted a few weeks ago I also made an Apple Streusel Dump Cake (come back tomorrow for that recipe) and today’s Chocolate Cream Pie. This pie was a HIT! Not too sweet… The perfect amount of chocolate! The recipe yields more mascarpone whipped cream than needed, don’t toss it, enjoy it with some berries. Use it to top off some hot chocolate. Or, spread it in a thin layer, freeze it and then use small cookie cutters to cut it into shapes to use in lieu of marshmallows in your hot chocolate.

And here’s my trio of pies from Thanksgiving…

 

Chocolate Cream Pie

For the crust:

1 disk homemade or store-bought pie crust

4 ounces bittersweet chocolate, chopped

Flour, for dusting

 

For the Filling:

2 1/2 cups whole milk

4 ounces unsweetened chocolate, chopped

1 cup sugar

3 tablespoons cornstarch

2 tablespoons flour

3/4 teaspoon kosher salt

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

2 teaspoons vanilla extract

 

For the Whipped Cream

1/2 cup mascarpone cheese

5 tablespoons confectioners’ sugar

1 tablespoon vanilla extract

1 1/2 cups cold heavy cream

Shaved chocolate for decorating

 

Directions:

Make the crust: Preheat the oven to 375 F. Roll out the pie dough into a 12-inch round on a lightly floured surface then fit into a 9-inch pie plate. Fold the overhang dough under itself and crimp the edges. Place a piece of parchment paper inside the pie crust and fill with dried beans or pie weights and bake until the crust is starting to set and brown, about 20 minutes. Remove the parchment paper and the beans/weights and bake for another 5 minutes, until the crust is golden and crisp looking. Let it cool completely.

Melt the bittersweet chocolate in heatproof bowl over a saucepan of simmering water. Using a pastry brush, brush the inside of the pie crust with the melted chocolate in a thin layer, place in the refrigerator to harden.

Make the filling: Pour 2 cups of the milk into a heatproof bowl and set over the pan of simmering water. Heat the milk until it’s almost boiling. Add the unsweetened chocolate and stir until melted. Remove from the heat.

In a large bowl whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk and then add this mixture to the hot chocolate milk mixture. Raise the heat of the simmering water to medium-high and return the chocolate mixture over the water. Whisk in the egg yolks and cook, whisking constantly until the mixture is very thick. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly and then pour into the pie shell. Place a piece of plastic wrap directly on top of the surface of the filling and refrigerate until cold, at least three hours,

Before serving make the mascarpone whipped cream: Beat the mascarpone, sugar and vanilla extract in a large bowl with a mixer until creamy. Add the heavy cream and continue beating until it holds stiff peaks. Add the cream to a pastry bag fitted with a large star and pipe it on top of the pie. Sprinkle with shaved chocolate.

Recipe from Food Network

Brown Butter & Vanilla Pear Pie with a Leaf Cut-Out Crust

With Thanksgiving next week you may be on the lookout for a new or different pie to make. Today I am bringing you a Brown Butter & Vanilla Pear Pie that I saw in a recent issue of Real Simple magazine that would be a wonderful addition to your dessert table.

I began by browning the butter. To do so, I simply melted a stick of butter in a saucepan stirring it until it was golden and nutty smelling – trust me, it will get a nutty scent. Don’t leave it on the stove too long or your brown butter will turn to burnt butter.

I poured the butter in to a large bowl and added in 5 peeled and chopped Bartlett pears, 2 peeled and chopped Granny Smith apples, flour, vanilla extract, salt and sugar. After giving this a few good stirs to mix it all together I transferred the mixture to a prepared pie dish – I had placed an unbaked piecrust in the dish.

Now it was time to work on the top crust. I’ve been wanting to try a different type of decorative pie crust… A leaf cut-out pie crust. I have made cut-outs before for a pie crust, but, they have been just accent pieces. I had never completely covered the pie with cutouts. What’s nice about this… its fool-proof and looks a lot more difficult than what it is. One thing you do need though is patience! Using leaf design pie crust cutters I cut out a bunch of leaves – I had around 60.

I then arranged them on the top of my pie. I brushed the pie with a beaten egg and sprinkled sugar on it and placed it in the freezer for 15 minutes.

A side note, as I have mentioned before I normally use store bought pie crust – always the Pillsbury refrigerated pie crust. So, for this pie I needed 3 pie crusts; 1 for the bottom and I needed two in order to cut out enough leaves to cover my pie. I decided that next time I make a pie with cut-outs for the crust I am going to cut them out the day before and refrigerate them to save time the day of.

I was concerned that the leaf design wouldn’t hold-up during baking – that it would possibly burn or some of the leave would crack. Thankfully baking the pie on the lowest rack of the oven and at a lower temperature (350 F) prevented that from happening.

This pie is delicious… Not overly sweet and the combination of pears and apples is just perfect!

Brown Butter & Vanilla Pear Pie

Ingredients:

1 stick (1/2 cup) unsalted butter

2 1/2 lbs. (5) pears, peeled, cored and chopped

1 Granny Smith apples, peeled, cored and chopped

3 tablespoons flour

1 tablespoon vanilla extract

1/4 teaspoon kosher salt

1/4 cup sugar, plus more for sprinkling

Preferred pie crust

1 large egg, lightly beaten

 

Directions:

Lower a rack in the oven to the lowest position and preheat the oven to 350 F.

In a medium bowl / skillet, melt the butter over medium heat stirring until golden and nutty smelling. Pour into a large bowl and let cool for a few minutes.

Add the apples, pears, flour, vanilla, salt 1/4 cup sugar to the brown butter and toss.

Roll out your pie crust to 14 inches and line a 9-inch pie plate with it and trim the dough to a 1-inch overhang. Fill the pie crust with the pear apple filling and top the pie with your decided pie crust design. If you plan on just covering the pie with no design, roll the dough out to 12 inches and lay over the filling. Fold the top edge over and tuck under bottom edge; crimp edge as desired. Cut a few vents. Brush the crust with the beaten egg and sprinkle with sugar and freeze for 15 minutes

Bake on the bottom rack until the juices start bubbling, about 60 to 75 minutes. If you notice that the edges of the pie are browning too quickly cover them with aluminum foil for the remaining baking time.

Let the pie cool for at least 4 hours before slicing.

Recipe from Real Simple Magazine