Desert Today

From: Wayne Boatwright <wayneboatwright_at_cox.net>
Date: Sun, 01 Jun 2008 19:44:52 GMT

This is my very favorite chocolate cream pie recipe. There's never any left at the end of the night. :-)

Exported from MasterCook *

                     Ghirardelli Chocolate Cream Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

--------  ------------  --------------------------------
  1 1/2           cups  Whole Milk
  1 1/2           cups  Half and Half
  6        tablespoons  Unsalted Butter
  1                cup  Ghirardelli Ground Chocolate -- + 2 Tablespoons
  6        tablespoons  Granulated Sugar
  6        tablespoons  Cornstarch
  1              Pinch  Salt
  5                     Egg Yolks
  1 1/2       teaspoon  Vanilla
  9               inch  Baked Pie Shell
     1/2          pint  Heavy Cream
  2        tablespoons  Superfine Sugar
  1           teaspoon  Vanilla 
  1                     Semisweet Chocolate Square

TRADITIONAL METHOD: In double boiler, scald milk and half & half with butter. Blend Ground Chocolate with sugar, cornstarch and salt. Using a wire whip, beat chocolate mixture into hot milk. Stir constantly for 5 minutes, or until filling begins to thicken. Mix a small amount of hot filling with egg yolks, then pour yolks into filling. Continue cooking a few minutes, stirring, until thick enough to hold a firm shape. Add vanilla. Pour into baked pie shell. Chill several hours or overnight.

MICROWAVE METHOD: In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole, scald milk and half & half with butter. Blend Ground Chocolate with sugar, cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot milk. In a small bowl beat egg yolks until light, then beat into milk and chocolate mixture. Continue cooking at power level 6 or 7 for approximately 8 minutes, beating thoroughly after each minute, or until thick enough to hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie shell. Chill several hours or overnight.

In a chilled bowl with chilled beaters, beat heavy cream with sugar until very stiff. Spread over chocolate filling.

Using a vegetable peeler or sharp knife, make chocolate curls with chocolate square and scatter over whipped cream.

Description:
"Adapted from Ghirardelli Original Chocolate Cookbook" Yield:
"1 Pie"

NOTES :
There is no substitute for the Ghirardelli Ground Chocolate, and this pie cannot be made successfully with cocoa.

It is very important to stir filling frequently while cooking, especially near end of cooking. If the filling should become lumpy, quickly press through fine sieve before pouring into pie shell.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

-- 
             Wayne Boatwright             


-------------------------------------------

     Sunday, 06(VI)/01(I)/08(MMVIII)


-------------------------------------------

-------------------------------------------

      Cats must commence biting their      
  human's toes when she exits the shower.  


-------------------------------------------

Received on Sun Jun 01 2008 - 12:44:52 PDT