SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! http://bit.ly/2kQEjW2 (These links go to amazon where I am an affiliate partner)
FOLLOW AMANDA HERE!
SUBSCRIBE TO AMANDA’S YOUTUBE CHANNEL http://bit.ly/2pMS8pD
FOLLOW AMANDA ON INSTAGRAM http://bit.ly/2pkK9xj
FOLLOW AMANDA ON FACEBOOK http://bit.ly/2pQUC72
WATCH AMANAD’S CREPE CAKE VIDEO HERE! http://bit.ly/2qaKEy3
WATCH MORE MOTHER’S DAY RECIPES:
Foolproof Madeleines http://bit.ly/MadeleinesEWB
Quiche Cups http://bit.ly/QuicheCupG
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Key Lime Cups http://bit.ly/KeyLimeEWB
Blueberry Waffles http://bit.ly/EWBWaffles
Foolproof French Macarons http://bit.ly/1qUuoup
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
Creme Brulee http://bit.ly/EWBCreme
Elegant French Toast http://bit.ly/FrenchToastEWB
Coffee Cake http://bit.ly/CrumbCakeEWB
BETH’S CHOCOLATE CREAM PIE RECIPE
7 oz (196g) chocolate wafer cookies
5 tbsp (75ml) of melted unsalted butter
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
¼ cup (50 g) of sugar
1 cup (150 g) semi-sweet chocolate chips
1 cup (150 g) bittersweet chocolate chips
3 egg yolks
1 tbsp (7 g) cornstarch
1 tsp (5 ml) vanilla
1 tbsp (15g) butter
Whipped Cream Topping:
1 cup (240 ml) heavy cream
2 tsp (10 ml) powdered sugar
½ tsp (2.5ml) vanilla extract
Pre-heat oven to 375F (190C).
Place cookies in a food processor and pulse until finely ground. Add melted butter and pulse until a wet crumb forms. Place crumbs in a 9” (23 cm) pie tin, working them up the sides with your hands and flattening the bottom with a measuring cup until a tight, crumbly crust forms. Bake for 6-7 mins until fragrant and set. Set aside to cool.
In a large mixing bowl whisk egg yolks and cornstarch until pale yellow and smooth. Set aside.
In a large sauce pot combine milk, cream, sugar, and chocolates. Heat on medium, whisking all the while until chocolate melts and a smooth liquid forms.
Measure out 1/3 cup of the hot chocolate mixture and add it to the egg mixture whisking to combine and tempering the eggs. Then pour the rest of the chocolate mixture into the egg mixture and whisk to combine. Rinse out pot.
Pour the new chocolate mixture back into the clean sauce pot and cook on medium, whisking constantly until custard thickens and “cooks”. It’s import you do this for at least 5 minutes to cook off the bacteria of the raw egg. 165F degrees with a candy thermometer to be sure.
Add butter and whisk until smooth, add vanilla.
Pour chocolate mixture into cooled pie crust and refrigerate 4-6 hours, overnight even better!
2-3 hours before serving create the whipped cream topping.
In the bowl of an electric mixer combine heavy cream, sugar and vanilla. Whip until stiff peaks form. Transfer to a pastry bag fitted with a star tip.
Begin piping stars ½ inch from the crust so that you can see a little bit of the chocolate cream below. Pipe little stars all around pie in decorative fashion. Top with grated chocolate coming from bittersweet chocolate chip.
Place pie (uncovered) in fridge for another 2-3 hours. Cut and serve chilled!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.