Ingrédients pour Cocoa Cream Pie
- Pastry Shells
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- Egg Yolks
- 1/4 cup (1/2 stick) unsalted butter
- Vanilla Extract
- Sweetened Whipped Cream
- Strawberry
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Comment préparer Cocoa Cream Pie
- Prepare your favorite 9-inch pastry shell and pre-bake according to package directions. Let cool completely.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups whole milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
- Boil for 1 minute, stirring continuously.
- Remove from heat.
- In a separate bowl, whisk 2 large egg yolks slightly.
- Gradually whisk about 1 cup of the hot chocolate mixture into the egg yolks to temper them.
- Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture.
- Cook over low heat, stirring constantly, for 1 minute, until the mixture is smooth and thickened.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract until melted and incorporated.
- Pour the filling into the cooled pastry shell.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Cool completely to room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Garnish with whipped cream and fresh strawberries before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
75g
Fat
23g
Carbs
11g
