CHOCOLATE CREAM PIE CRACKER
CHOCOLATE CREAM PIE SKIN

Add icing sugar and vanilla and beat until stiff and cream holds its peaks. Pour mixture into a pie dish and push down so crumbs are distributed evenly across pie plate.

CHOCOLATE CREAM PIE SKIN

Place plastic wrap directly on surface of filling to prevent a skin from forming. Place crumbs in a bowl and add sugar and butter. Stir until chocolate melts and mixture is smooth. : Meanwhile, place chocolate in a large heat proof bowl.

Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Whisk in remaining ½ cup (125mL) evaporated milk. : Combine sugar, cornstarch and cocoa in a medium heat proof bowl. : Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat. Bake in preheated oven, 10 to 15 minutes or until golden. Prick bottom and sides of dough thoroughly with a fork. Roll dough into a circle, about 1” (2.5 cm) larger than upside down pie plate. If dough sticks, dust lightly with flour. Roll dough to a uniform thickness, in spoke fashion, from center to edge with light even strokes. Pour the chocolate pudding filling into the pie crust. Gently fold in one cup of whipped topping until combined. Use an electric mixer to make this step faster, about 2-3 minutes. : Dust rolling pin and work surface lightly with flour. In a large mixing bowl combine the Instant pudding packets with the cold milk and whisk until thick. Set aside 1 portion of dough for another use. Wrap and chill dough 15 minutes for easier rolling. Flatten each into a circle about 4” (10 cm). : Divide dough in half and shape into a ball. Stir with fork until mixture is moistened.

Immediately refrigerate any remaining pie after serving. Garnish with milk chocolate curls and whipped cream if desired. Refrigerate uncovered about 8 hours or until set. Fold chocolate mixture into whipped cream. : Beat egg, water and vinegar together to blend. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Note: you must use a bar of semisweet baking chocolate and you cannot substitute semisweet chocolate chips because chocolate chips have additives that inhibit proper thickening.: Combine flour and salt in mixing bowl. The second is using the flat bottom of a measuring cup (or a drinking glass) to firmly press and pack the buttered crumbs evenly into your pie plate (use the side of the cup, tilted, to press the crumbs up the sides).įor the filling, I use two kinds of chocolate to create the best flavor-semisweet (60% cocoa), for a smooth and balanced chocolate taste, and unsweetened (100% cocoa) for added intensity. First is using the food processor, which can blitz the pecans, crackers, and coconut into extra fine crumbs that are roughly all the same size. Now, there are two crucial steps to making the pecan crust sturdy and uniform. Makes sense that they’re called the Original Supernut :) A 1oz serving of pecans has 3g of protein and fiber, 8g unsaturated fat and only 2g saturated fat. The toasty, naturally sweet flavor of pecans is not only the perfect complement to the chocolate, but pecans help provide plant-based protein, fiber and good fats to any recipe.

CHOCOLATE CREAM PIE CRACKER

This chocolate cream pie is all of those things and more, with a creamy, satiny chocolate filling, and rather than a traditional pastry pie crust or a straightforward graham cracker crust, it’s nestled inside an irresistible pecan and coconut crust, made with shelled pecans, graham crackers (for added stability), flaked coconut, a little bit of sugar, and butter. Slather the top with homemade whipped cream and you’ve got yourself one incredible pie. Chocolate cream pie-the best kind, anyway-is silky, rich, and decadent it’s pure and unassumingly elegant it has a deep cocoa flavor and a buttery crumb crust. What was it anyway? Just wobbly chocolate pudding in a plain ol’ pie shell?īoy was I wrong.

This post is sponsored by American Pecans.īefore I met my husband, a card-carrying member of the chocolate cream pie super fan club, I had never had chocolate cream pie, and to be honest, it didn’t seem like much of a pie to me.