Ever heard the saying “easy as pie”? Whoever said that was a dirty liar. Pie is not easy. I spent 2 hours in the kitchen making 2 home made dark chocolate pies. I dirtied every measuring utensil I own, I sweat like I ran a marathon and now I have B.O. and I have to take a shower. Is it ever worth it? Oh yes.
My mom makes chocolate pie every Thanksgiving. It is my favorite part of the day. I look soooo forward to that piece of pie, you don’t even know. So does everyone else because it is gone in a hot minute.
This weekend was so uneventful; Jason and I worked around the house and watched a lot of TV. I read my new favorite book, The Gargoyle (spell-binding) and on Saturday night we watched a movie while eating egg salad sandwiches. Sunday services were great and then it was home to a nap. I thought to myself when I was dozing off to sleep “You know what would make this weekend spectacular? Pie.”
The pies are now cooling on the table – and I am cooling down as well.
So, if you’re up for it; here is the recipe for Home Made Dark Chocolate Crème Pie. Just think of it like childbirth; it’s primal, painful and long but in the end, it’s so worth it.
Pie Crust (Makes 2 Crusts)
3 Cups Flour
1 1/3 Cup Crisco
1 teaspoon salt
1 egg
5 tablespoons cold water
1 tablespoon vinegar
Blend flour, salt and Crisco.
Lightly beat the egg
Add beaten egg, water and vinegar to the flour mixture and let it stand a few minutes before kneading.
Knead until all ingredients are blended well-don't over knead the dough though.
Roll out your dough to the desired size and place them in the pie pans (good luck)
Poke several holes in the dough with a fork and then bake at 400 until it turns light brown. I don't know how long this takes, I just keep a close eye on it.
I hate working with pastry dough, I am horrible at it. It sticks, it breaks and my pie crusts are so ugly. But you know what??? They are delicious!!
I made two pies-but if you only make 1 pie filling this dough freezes very well.
Dark Chocolate Cream Pie (makes 1 pie; I usually double this recipe)
1 1/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 1/2 teaspoons vanilla
3 squares (3 ounces)unsweetened baking chocolate; chopped
In saucepan combine sugar, cornstarch, salt and chocolate; gradually stir in milk. Cook and stir over medium heat until thick and bubly. Reduce heat and cook and stir 2 minutes more. Remove from heat.
Beat egg yolks slightly, gradually add 1 cup of the chocolate mixture to the eggs and stir. Return egg mixture to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Stir in butter and vanilla.
Pour hot filling into baked pie shell.
Now you can't really see my ugly pie crusts anymore.
Cool the pie thoroughly for a few hours and then cover, sealing the pie with waxed paper. Refrigerate until set firm.
No wonder mom only makes pies at Thanksgiving!!
