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

Thanksgiving Desserts

Hope you all had a wonderful Thanksgiving filled with delicious food and joyous times with loved ones. This year I spent the day at a friend’s house enjoying said delicious food and joyous times – although I did cook a turkey the following day. At this point though I am kind of turkeyed out! I didn’t go empty handed to the Thanksgiving celebration though; I brought the dessert… three pies, a cheesecake and a chocolate cake. What can I say, I love to bake!

Among the pies was a Pumpkin Pie that I decorated using Fall themed pie cutters. Then there was a Sweet Potato Pie that I decorated with a leaf border. I made this pie because I had never tried sweet potato pie and was curious what the fuss was all about, it was good, but, I am partial to pumpkin. And finally an Apple Pie that I gave a nice twisted pie crust design.

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For the Cheesecake I stuck to a basic recipe that was a hit and topped it with sugared cranberries. The cranberries were so good that I ended up eating the leftovers like they were candy.

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And finally, the Chocolate Cake. The cake had a pumpkin spice mousse filling – it was super simple to make and delish thanks to a box of Jell-O Pumpkin Spice Pudding Mix – and frosted it with chocolate frosting. And to give it a Fall theme I topped it with white chocolate leaves in seasonal colors.

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Pumpkin-Brownie Swirl Pie

I hope you all had a wonderful Thanksgiving weekend filled with love and laughter amongst family and friends and of course some delicious food! My Thanksgiving was good and while there was plenty of scrumptious food to be had there was also plenty of yummy desserts… Including this Pumpkin-Brownie Swirl Pie.

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To begin, I made the brownie batter portion of the pie by melting a stick of unsalted butter and a 12-ounce bag of semi-sweet chocolate chips along with light brown sugar over medium heat in a saucepan. Once the butter and chocolate were melted I removed the saucepan from the heat and whisked in two eggs and vanilla extract. In a medium bowl I whisked together flour, cocoa powder, baking powder and salt and then added this flour mixture to the chocolate mixture and whisked it until the both were combined and smooth.

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Following that I transferred the brownie batter into a measuring cup to ensure that I would pour the right amount – a third of the batter – into the prepared pie plate.

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While the brownie was baking in the oven I made the pumpkin filling by whisking together pumpkin puree, heavy cream, an egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl until it was smooth.

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By the time I was done with the pumpkin filling the brownie was ready to come out of the oven.

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I immediately poured the pumpkin filling over the brownie. I stirred a tablespoon of water to the remaining brownie batter and then spooned the batter onto the pumpkin filling. Using the back of the spoon I then pulled the batter into the filling.

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After baking for about 40 minutes in a 350 F preheated oven the Pumpkin-Brownie Swirl Pie was ready to come out. Unfortunately it did end up cracking a bit but luckily it didn’t affect the flavor one bit!

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Pumpkin and chocolate is definitely a winning combination! The sweetness of the brownie is such a nice complement to the mellow taste of pumpkin spiced with pumpkin pie spice (a combination of cinnamon, ginger, nutmeg & allspice.) I took half of this pie to a friend’s house for dessert and one of the guests commented that I needed to go home and get the other half. You can’t beat a complement like that!

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Pumpkin-Brownie Swirl Pie

Ingredients:

For the Brownie Filling:

1 stick unsalted butter, plus more for the pie plate

1 12-ounce bag semi-sweet chocolate chips

2/3 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Pumpkin Filling:

1 cup pure pumpkin puree

1 cup heavy cream

1 large egg

1/4 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 F. Butter the bottom and side of a 9 1/2 – inch deep-dish pie plate. Make the brownie filling; Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.

2. Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.

3. Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.

4. Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely.