Chocolate Cream Pie

Pie anyone?  I love pie. As a matter of fact I would call myself a fine connoisseur of pie…. connoisseur of course meaning:  an expert judge in matters of taste.  How did I decide to give myself that title?  Well let’s just say, one has to eat a whole lotta pie to crown herself a pie connoisseur.   

This is my Mom’s old recipe for her Chocolate Cream Pie.  I added a little secret ingredient that makes it far the creamiest and most decadent pie ever.  If you want a creamy pie, you add cream.

Chocolate Cream Pie

1 ready-made pie crust, baked and cooled

1-1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

 2 cups Half and Half (half whole milk and half heavy cream)

4 whole egg yolks

6-1/2 oz semi-sweet chocolate, finely chopped (or chocolate chips)

2 teaspoons vanilla extract

2 tablespoons butter

Preheat oven to 350 degrees.  Prick the entire bottom of the crust with a fork. Bake as directed on package.

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. When mixture begins to bubble and is the consistency of pudding, remove from heat immediately.

Add the chopped chocolate, vanilla, and butter, and stir until everything is smooth and well combined. Pour the pudding into the baked, cooled pie crust and place in the fridge to chill for 3 hours uncovered.  Cut into slices and serve with whipped cream!

 

For the whipped topping:

1 cup heavy whipping cream

2 Tablespoons powdered sugar , or granulated sugar

  1 1/2 teaspoons vanilla extract

 

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes. 

Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes. 

Spread whipped cream over pie and top with chocolate curls or shavings.

 
 

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Amaretto Brownies with Salted Caramel Sauce

Oh My Goodness. A wonderful decadent fudge brownie with slightly crispy edges with just a hint of amaretto. How can you go wrong?   Go easy….the alcohol doesn’t completely bake out of these brownies! 

     Amaretto Brownies with Salted Caramel Sauce

2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
4 large eggs
2 cups sugar
2 tablespoons amaretto liqueur 

    Preheat oven to 350 degrees.

   Line a 9 by 9 square baking pan with parchment paper, making sure  

   paper hangs over the edges. Grease paper with butter so the brownies

   don't stick.

   Melt butter and chocolate over a double-boiler and stir gently until   

   smooth and shiny. Remove from the heat and cool slightly.

  Sift together flour, baking powder, and salt into a mixing bowl and set 

  aside. Whisk together eggs, sugar and amaretto in a mixing bowl until 

  combined. Pour in chocolate mixture and continue to whisk until 

  combined.

  Gradually add flour mixture, then add walnuts and incorporate with a   

  wooden spoon. Transfer batter to baking pan and bake for 40 to 45   

  minutes or until a tester comes out clean when inserted into the middle 

  of the pan.  Set aside to cool for about 5 minutes while you make your 

  caramel sauce.

    For the caramel sauce:

      1-1/4 cup sugar
      1/3 cup water
      1 stick salted butter, cut into small pieces
      2/3 cup heavy cream

    In a medium saucepan over medium-low heat, combine the sugar and 

    the water. Simmer just until the sugar is dissolved. Add the butter, and 

    let it boil until it turns a deep amber color. 

    Remove from heat and carefully add the cream. Whisk to combine, and 

    place back over medium-low heat and cook for about 30 minutes, until 

    it has thickened and is nice and creamy. 

    Invert brownies onto a cutting board and remove paper. Drizzle 

    caramel sauce on top and cut into squares.

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