Tag Archives: cream pie

oh dear

27 Sep

hi friends,

well, if you haven’t noticed, it’s thursday afternoon. not monday morning. it was a busy weekend and now it’s been a pretty busy week and the coming week is equally as full. usually i have been posting 2 delicious pies a week (ya know, the 2 weeks i’ve been doing this) and this has proven to be a pace at which i cannot continue to bake and live. now that fall (oh, glorious fall) is finally here lots of things are back in full swing. and these “lots of things” are so wonderful and fun but they require my love and attention elsewhere. so all of that to say, you will probably be hearing from me just once a week until i get a better handle on what it means to be a “blogger”. balancing mommyhood, wifeyhood, lifeyhood and my inability to juggle too much at once, 2 posts seemed a bit too ambitious. so, here we are at thursday afternoon.

now that we’ve had that little heart to heart, lets get back to pie shall we?

today, fellow bakers/pie eaters, we talk about chocolate cream pie. this one takes some time. (lots of cooling needs to happen before you can eat it, so plan ahead) i make this pie for my mom. it’s one of her all time favorites. and because it’s one of hers, it is de facto one of mine. it’s in its usual graham cracker crust. but i add several more ounces of chocolate than usually called for and my meringue is really tall. like really. and boy is it tastey! there are lots of ways to make meringue. you can whip your egg whites and just add sugar and vanilla, you can add in cornstarch, or cream of tarter, or flavor it with various extracts, or you can do what i did here and add super hot simple syrup. the super hot syrup actually cooks the egg whites which makes them really tall and keeps them from “weeping”. i know, this word seems a little gross to use when talking about the fluffy perfection atop a pie. it should be used only with gross things like wounds. ew. why did i just say that?! ew. moving on.

chocolate cream pie is the quintessential diner pie. flo should serve this to you on a chilled plate with a hot cup of old coffee while she smokes a cig and wears her orthopedic shoes. maybe you could serve this pie to your friends in a similar fashion. i think it would be well received.

chocolate cream pie:

graham cracker crust:
1 3/4 cup graham cracker crumbs
2 tablespoons brown sugar
1 teaspoon cocoa powder
big pinch of salt
6 tablespoons melted butter.

combine dry ingredients in a bowl and mix well. add melted butter and mix until all the dry ingredients are thoroughly coated in the butter. poor this mixture evenly into a 9 1/2″ pie dish and press it flat evenly all over the dish and up the sides. refrigerate for 5-10 minutes. then bake at 350 F for 8-10 minutes. then let cool completely and refrigerate until your filling is ready to pour into it.


1 cup sugar
3 1/2 tablespoons cornstarch
2 1/2 cups whole milk
4 eggs yolks (reserve the whites for the meringue)
2 tablespoons unsalted butter cut into 1/2″ pieces
2 1/2 teaspoons vanilla
6 ounces chopped unsweetened chocolate

whisk together sugar, cornstarch, and salt in a medium sauce pan. place over medium high heat and add milk and egg yolks and whisk almost non-stop for 6-9 minutes until the mixture begins to thicken significantly. cook for 1 minutes more whisking rapidly to keep from splattering. remove from heat and stir in butter, one piece at a time, and the vanilla. divide your chopped chocolate into 3 piles and add to the hot mixture 1/3 at a time until fully melted and smooth. pour the mixture into cooled and refrigerated pie crust. tightly cover with plastic wrap. lay the plastic wrap directly on the filling with no air bubbles. this will prevent a film from forming on top of the chocolate filling. pop this in the fridge for at least 4 hours. cooling overnight would be perfect.  just before serving make the meringue.

adapted from cook’s country

1/3 cup water
2/3 cup sugar
4 large egg whites (reserved from filling)
 pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract

adjust oven rack to middle position and heat oven to 400 degrees. combine water and sugar in small saucepan. bring to vigorous boil over medium-high heat and cook 4 minutes (mixture will become slightly thickened and syrupy). remove  from heat and set aside while beating whites.
with an electric mixer, beat egg whites in large bowl at medium speed until frothy, about 1 minute. add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. with mixer running, slowly pour hot syrup into whites. add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
using a rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. use spatula to make peaks all over meringue. bake until peaks turn golden brown, about 6 minutes. transfer to wire rack and cool to room temperature. slice with a large knife that’s been dipped in warm water to get a clean cut.

don’t forget your orthopedic shoes and hair net. do flo proud.