This month, not one… but TWO pies of the month!
One is chocolate cream. We helped one daughter move to a new city to start law school. So, of course I made pie. Chocolate pie!
Then we visited our other daughter out west over Labor Day weekend. So, of course I made pie. Lemon pie!
Chocolate Cream Pie
Ingredients:
- Pre-baked crust (or graham cracker crumb crust)
- 1 cup granulated sugar
- 4 Tbsp cornstarch
- 3 Tbsp cocoa
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 egg yolks
- 4 oz chocolate semi-sweet chocolate, melted in microwave
- 2 tsp vanilla extract
- 2 Tbsp unsalted butter, at room temperature
Method:
- Combine sugar, cornstarch, coca and salt in heavy saucepan.
- Whisk milk, cream and egg yolks in bowl.
- Whisk egg mixture into dry ingredients, making sure all of them are dissolved.
- Over medium heat, cook about 12 minutes until thickened and brought to a boil (should boil for at least one minute), stirring on and off at first, and then constantly for the last 6 or 7 minutes.
- Remove from heat.
- Stir in melted chocolate chips, vanilla extract and butter.
- Spoon hot filling in bowl, and press a layer of plastic wrap on the surface to prevent a skim from forming.
- Chill in fridge, then smooth into pie shell.
- Top with meringue or whipped cream.
Lemon Pie
Ingredients:
- Pre-baked crust (or graham cracker crumb crust)
- 1 1/2 cup sugar
- 6 Tbsp cornstarch
- 2 cups water
- 1/3 cup lemon juice
- 3 egg yolks
- 1 1/2 teaspoons lemon extract
- 2 teaspoons vinegar
- 3 Tbsp butter
Method:
- Mix sugar and cornstarch in a heavy sauce pan.
- Whisk in water.
- Mix egg yolks with lemon juice, and whisk into water/sugar/cornstarch mixture.
- Cook over medium high heat, whisking to keep from scorching, about 20 minutes, and until mixture is thickened.
- Add lemon extract, butter, and vinegar and stir thoroughly.
- Pour into pie shell.
- Let cool.
- Top with whipped cream or meringue.
Let me know if you make either pie–or both–and how you like them!