Paula Deen's Double-Chocolate Cream Pie
August 19th 2008 12:28
Oh yeah, this is GOOD STUFF. One of my good Mommy friends, Miss Snuff, sent me Paula Deen Celebrates! for my birthday, which is absolutely fabulous. You can't go wrong, she sets the entire menu, per holiday and celebration, FOR you. So if you're lacking in creativity, pick it up. Totally worth it. Thanks Miss Snuff!
See? Now you know what to look for. But anyway, today's recipe is Paula's Double-Chocolate Cream Pie. It's found on page 173 of the cookbook and I've made it multiple times before. I'm a sucker for a good, creamy chocolate pie. (Those of you in Lexington, KY, try out Missy's Pie, next to Ramsey's on Woodland, near the park. SO GOOD.)
You Will Need
- 1 cup sugar
- 1/4 cup cocoa
- 1/4 cup corn starch
- Pinch of salt
- 3 cups whole milk
- 3 egg yolks
- 1½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- One 9" deep dish piecrust, baked & cooled
- Sweetened whipped cream (optional)
- Chopped toasted pecans (optional)
In a heavy-bottomed 1-quart saucepan, combine the sugar, cocoa, cornstarch and salt. Stir with a spoon to mix. Combine the milk and egg yolks and whisk until well-blended. Slowly begin adding the milk and egg mixture to the chocolate mixture, blending well with a metal spoon. Cook the mixture over medium heat until it thickens, stirring constantly (about 5 minutes). When it is quite thick, add the vanilla and chocolate chips. Stir until completely blended. Pour into the piecrust, allow to cool, cover and refrigerate until ready to serve. Top with the whipped cream and pecans before you serve!
Always,
KT
You Will Need
- 1 cup sugar
- 1/4 cup cocoa
- 1/4 cup corn starch
- Pinch of salt
- 3 cups whole milk
- 3 egg yolks
- 1½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- One 9" deep dish piecrust, baked & cooled
- Sweetened whipped cream (optional)
- Chopped toasted pecans (optional)
In a heavy-bottomed 1-quart saucepan, combine the sugar, cocoa, cornstarch and salt. Stir with a spoon to mix. Combine the milk and egg yolks and whisk until well-blended. Slowly begin adding the milk and egg mixture to the chocolate mixture, blending well with a metal spoon. Cook the mixture over medium heat until it thickens, stirring constantly (about 5 minutes). When it is quite thick, add the vanilla and chocolate chips. Stir until completely blended. Pour into the piecrust, allow to cool, cover and refrigerate until ready to serve. Top with the whipped cream and pecans before you serve!
Always,
KT
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