Homestead Kitchen: Chocolate Cream Pie

 

Yum!!  This is one of my favorite pies.  And with the fresh milk and eggs that we have right now it was an easy choice for last nights dessert.

 

Emily, my daughter who loves to bake made this for us.  I did not get a picture of it until this morning, so the meringue was not as high as it was last night. Cream pies just look better the day they are made! 

 

This recipe will make 2 pies, feel free to cut it in half if that is too much for your family.

 

2 baked 9-inch pie crusts (recipe follows)

4 c whole milk

1 c cane juice crystal’s

¼ c ww pastry flour

¼ c cornstarch

1 t salt

5 T cocoa powder

4 eggs, separated

2 T butter

2 t vanilla

 

Scald 3 cups milk over medium heat.  You can use a double boiler for this to make sure you don’t scorch your milk, or just watch it very carefully!  In a separate bowl combine cane juice crystal’s, flour, cornstarch, salt and cocoa powder.  Stir in the rest of the milk and the egg yolks. Use a wire whisk to stir this.  Slowly add this to the hot milk and stir with a wire whisk until it is well combined.  Cook and stir constantly as you bring this mixture to a boil and continue to cook and stir until it is nice and thick. 

 

Take the pan off the stove and add the vanilla and butter.  Allow the mix to cool slightly and the pour into the baked pie crusts.

 

Cover the top with a meringue (recipe follows) and bake at 350 for 12 to 15 minutes watching carefully.

 

Meringue

4 egg whites

½ t cream of tartar

4 T cane juice crystals

1 t cornstarch

1 t vanilla

 

In a clean metal bowl add egg whites and cream of tartar.  Beat with mixer until soft peeks form.  In a small bowl combine sugar and cornstarch.  Sprinkle this on the egg whites as you continue to beat the mixture.  Add the vanilla and beat until very stiff. 

 

Spread over 2 pies and bake according to the recipe above.

 

 

Oil Pie Crust

Crystal Miller

 

Makes 2 - 9 inch crusts

 

2 ¾ cups whole wheat pastry flour, a little more if freshly ground

1 t salt

½ cup light olive oil

½ cup milk

 

Mix the flour and salt together.   Pour oil and milk into one small bowl, don’t stir.  Add the oil/milk mixture all at once to the flour.  Stir until mixed and shape into 2 balls.  Set in a bowl and cover with plastic wrap. Refrigerate for 15 minutes or more.  Roll out on a lightly floured surface. 

 

For a pre baked pie crust: Bake at 425 for 12 to 15 minutes.  Let cool before filling.