custard | EASYBAKED

Creamy Chocolate Pie

Posted on November 16, 2013 by Ruthanne

This is a new take on a chocolate pudding pie. So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be. She and my Uncle Jim have literally travelled the world and done the most interesting things. They are great story tellers and a family meal with them is a treasure.

I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”. How can you resist trying a pie with a name like that?!??

The chocolate flavor in this pie filling is extraordinarily good. Very rich and dark. I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

1 1/2 cups sugar
2 tablespoons cornstarch
5 tablespoons of cocoa
3 egg yolks, beaten
2 cups hot milk
1 stick (1/2 cup) butter. melted
1 1/2 teaspoons of vanilla

DIRECTIONS:

Prepare a graham cracker or a plain baked pie crust. Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package. If you have a favorite crust recipe, now’s the time.
In a large, heavy saucepan, combine dry ingredients together.
Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Add butter and egg yolks and mix well.
Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well. Cook it until it is a very thick custard like consistency. Mine actually boiled before it thickened enough.)
Remove from heat
Mix in vanilla.
Pour into prepared pie crust and chill several hours or overnight.
Enjoy!

My thoughts: Such an easy way to get your chocolate fix! This pie is soooo good with a cup of coffee and a little whipped cream on top…YUM! Thank you for sharing your wonderful dessert with us Aunt Paula! Enjoy your latest Caribbean adventure!! ~r

The other lonely (yet yummy!) pie recipes of Easybaked:

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Posted in Pies and tagged baked pie crust, baking, chocolate, chocolate flavor, chocolate pudding pie, christmas, cocoa, creamy, custard, dessert, family recipe, holiday, pie, pie crust, pudding, recipe, thanksgiving, whipped cream. Bookmark the permalink.

Mini Boston Cream Pies

Posted on June 28, 2012 by Ruthanne

These miniature Boston Cream Pies are the CUTEST treat! Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents! For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever. They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside. I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake. If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

One white cake mix (with water, oil and eggs to make according to box)
One box (3.4 oz) JELL-O instant vanilla pudding
1 c. milk
1 1/2 c. Cool Whip Topping
2 c. semi sweet chocolate chips
1c. unsalted butter
1 T. corn syrup

Directions:

Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well. Refrigerate at least one hour.
Preheat oven to 350 degrees.
Make cake mix (whole egg method) according to box.
Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
Tip pans over onto a cake rack and allow cakes to cool completely.

Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
To make filling, combine pudding mix with milk and whisk for 2 minutes.
Fold Cool Whip topping in and set aside for at least 5 minutes.
Trim bottoms of cakes flat and spoon filling into each cavity.

Tip one cake on top of the other, keeping the filling in the center.
Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
Chill until glaze is hard.

My thoughts: I just served these last night and they were a huge hit. Everyone loved how cute they were and the surprise filling in the center. I loved the creamy filling with the rich glaze…YUM! The glaze is a little difficult to get right (I thought!) I was hoping for a smoother finish- but it tasted GREAT! –Enjoy!!!!!!! -r