Ingredientes para Dad's Chocolate Cream Pie And Variations
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Cómo preparar Dad's Chocolate Cream Pie And Variations
- In a medium bowl, whisk together 1/4 cup cornstarch, 1 cup granulated sugar, and 1/4 teaspoon salt.
- Melt 4 ounces of unsweetened chocolate in 2 cups of scalded milk (heat milk until just before boiling).
- Gradually whisk the melted chocolate mixture into the cornstarch mixture.
- Cook in a double boiler, or in a heavy-bottomed saucepan over medium-low heat, stirring constantly, until the mixture thickens significantly (about 10-12 minutes).
- Temper the egg yolks: Slowly whisk a small amount of the hot chocolate mixture into 2 large egg yolks. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture into the remaining hot chocolate mixture and whisk continuously.
- Cook for an additional 5 minutes, stirring constantly, until the filling is thick enough to coat the back of a spoon.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract.
- Pour the cooled filling into your prepared pie crust.
- Top with a meringue made from 2 large egg whites and 6 tablespoons granulated sugar (beat egg whites until stiff peaks form, then gradually add sugar).
- Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
- **Butterscotch Variation:** Omit the chocolate. Substitute 1 cup packed light brown sugar for the granulated sugar and increase the butter to 3 tablespoons.
- **Caramel Variation:** Omit the chocolate. Reduce the sugar to 2/3 cup. Caramelize 1/4 cup granulated sugar in a separate saucepan (cook over medium heat until golden brown), then carefully add to the scalded milk. Proceed with steps 3-11.
- **Coconut Variation:** Omit the chocolate. Reduce the sugar to 2/3 cup. Add 1 cup of moist, shredded sweetened coconut to the filling after step 8. Sprinkle 1/2 cup shredded coconut over the meringue before browning.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
1109g
Fat
316g
Carbs
143g
