MovieChat Forums > Food and Drink > Chocolate cream pie.

Chocolate cream pie.

posted 10 months ago by strntz (12223)
4 replies | jump to latest

I have been making chocolate cream pie for years using a typical recipe, and have always used Giardelli semi sweet morsels for the chocolate.

At Christmas, my niece brought a chocolate cream pie from the recipe I use and it was better. Turns out she uses plain old Nestle Toll House semi sweet morsels instead of a better brand. The chocolate taste seemed "deeper".

So now I'm wondering if I shouldn't adapt my recipe and go for the kill using cocoa powder as the chocolate.

Anyone experiment with different chocolates for pie?

[–] Kowalski (75520) 10 months ago

NOPE...NEVER MADE A PIE...I REALLY WANT YOU TO MAKE ME ONE NOW THOUGH.🫤

[–] strntz (12223) 10 months ago

Chocolate cream is generally easy, but you have to "temper" the egg mixture by adding the hot milk/sugar mixture little by little to the egg mixture so as not to "cook" the eggs. Also, you have to cook the mixture long enough for the cornstarch to react to the proteins but not too long that the proteins get ruined.

Once you get the hang of it, it's 15 minutes to make plus the 4 hours in the fridge to set.

*SO* much better than making it from Jello chocolate pudding which is certainly easier. If you do make it from a boxed pudding, reduce the milk by 20% from the package directions to make sure the pie has some stability.

[–] chumbawampa (732) 2 months ago

I enjoy Banana cream pie and I like to make them, I just use banana pie filling mix , make the pudding, and use a pre made pie crust. Then I put on Cool Whip, and add banana slices all around the edges and in the middle. .

[–] strntz (12223) 2 months ago

I used to do the same, but as I got older, started making "real" pies. I used to make chocolate cream pie (my oldest son's favorite) using Jello chocolate pudding, but now make a real custard using real chocolate. It's really not that hard and the difference in texture and taste will blow you away.

I use my wife's Kitchenaid stand mixer to make real whipped cream (easy - cup of heavy cream, some powdered sugar, vanilla, and I add instant "clear jel" to stabilize the leftovers).

Last year for the first time, I made a pumpkin pie using our Halloween jack-o-lanterns, and they were fabulous. If you make pumpkin pie and don't want to bake a pumpkin, use pure pumpkin in the can, not canned "pumpkin pie filling".

I've never made a real banana cream pie, but now I'm going to look into it.

Oh, and there's nothing wrong with using pre-made pie crusts. Good ones are 95% as good as homemade.

Good luck and bon appetit.