JELLO CHOCOLATE CREAM PIE RECIPE SKIN
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours. Remove from heat and whisk in chocolate and vanilla until smooth. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Line shell with foil and fill with pie weights*.īake on baking sheet until pastry is set and edge is pale golden, about 25 minutes.
While shell chills, preheat oven to 375☏ with a baking sheet on middle rack. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate.
JELLO CHOCOLATE CREAM PIE RECIPE PLUS
One half-recipe of All Butter, Really Flaky Pie Dough, wrapped and chilled for at least 30 minutesġ/3 cup plus 2 tablespoons sugar, dividedĤ ounces bittersweet chocolate (not more than 60% cacao), finely choppedīittersweet chocolate shavings for garnish (optional) There’s barely a half cup of sugar in the whole she-bang and the lack of excessive richness (it’s a milk and cornstarch pudding, not a weighty egg yolk and cream custard) makes for something you can easily crave on a hot summer day, although you’ve already been warned that that craving may strike without warning.
One of my favorite things about this - besides the whole CHOCOLATE and PUDDING and PIE thing - is the way that despite its all-id, kid-like nature, this pie is surprisingly unsweet and not heavy. Three years ago: Romaine Pesto and Egg-Stuffed Tomatoes One year ago: The Baked Brownie, Spiced Up Want to make chocolate pudding, but hold the pie shell? Here ya go! It’s even easier to eat, but I suppose that goes without saying, even if you’re not the pregnant-est person in New York right now. It may not bring out the magnanimity in you (I at first typed “magnitude” but, well, that’s just too easy) but you’ll be relieved to know that as far as pies this pretty go, this one is particularly easy to make: a quick-baked shell filled with an even speedier homemade chocolate pudding and smothered with a generous helping of fresh whipped cream. Though you might have to then share it with them, which is inconvenient when you realize how good it tastes. Did I have a good reason to make it? Well, not exactly, but I promise you, if you make chocolate pudding pie, the people will come. Did I know I was fixing for some pie? Nope. I saw those three words together on last week and had I been craving chocolate pudding before then? No. Because did you read the part about the chocolate? And pudding? And pie? I did. I don’t have a good story about why I had to make a chocolate pudding pie this weekend or why you should before your weekend is done and gone, and I at first felt bad about this until I realized that at 37 weeks and 4 days pregnant not that anyone is counting or anything one does not need a good reason to make chocolate pudding pie - they are the definition of one. There are dishes that remind you of something your mama used to cook and unforgettable meals at far-flung restaurants that demand recreating in your own kitchen and fresh stuff that looked so pretty at the market, you had to come home and have your way with it. A lot of times, a recipe comes with a story, and if you’re even luckier, it’s a good one.
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