![]() I know it’s easier because you usually have those on hand but chocolate chips aren’t pure chocolate and are lower quality than baking bars. Okay, back to the chocolate! Too many recipes out there call for chocolate chips in chocolate pie filling. I’ve been on a quest to making the perfect chocolate pudding pie! I’ve had pies with weird gelatinous textures, pies that lack enough chocolate to make it taste decadent, and some that are too loose to cut a pretty slice and never quite have the right texture. I have tried way too many chocolate pies in (the nearly) 5 years I’ve been married. Let’s take a closer look at this dreamy pie. When we got married I didn’t have incredible recipes for either so I knew I needed to do some major recipe testing! This is the Best Ever Chocolate Cream Pie! One of the best parts about it is you can tweak the chocolate intensity based on what chocolate bars you put into it. My husband is obsessed with pecan pie and chocolate pie. Plus, by the time it’s baked and cooled I just want to eat it! I have been making this pie non-stop for about 2 1/2 years. It feels like pie week since I just barely posted my Brown Butter Pecan Pie recipe too! The truth is, pie really is one of my all-time favorite desserts but it can be tricky to get photos because of the cooling process before cutting so that’s why it takes me a while to post them. This is the Best Ever Chocolate Cream Pie! Sure to wow every guest this Thanksgiving and every holiday season! The Best Thanksgiving Pies (It can also be adapted for those who are gluten intolerant.) The crust and custard can be prepared in advance, then topped with whipped cream, coconut and white chocolate just before serving.Thick, creamy chocolate pudding with an Oreo crust and piled high with whipped cream. The methods aren’t overly complicated, there aren’t a million ingredients and you don’t need to buy four different types of coconut. ![]() We wanted this recipe to be easy and approachable for the home cook. Plus, the big fluffy curls of white chocolate on top give it an irresistible ‘WOW’-factor. This means the pie can sit, refrigerated, for up to a day, making it a perfect make-ahead dessert option. This not only adds that subtle ‘je ne sais quoi’, but it also forms a barrier that prevents the custard from making the crust soggy. A fine layer of melted white chocolate gets brushed on the inside of the baked crust. Inspired by a renowned dessert at the Toronto restaurant, Scaramouche, our coconut cream pie incorporates white chocolate. Toasted Coconutįlaky shards of lightly toasted coconut create a feathery flourish to top it all off. We find Asian brands like Aroy-D are the best. *Kitchen Note: Check the can’s ingredients list to avoid gums and stabilizers for the purest quality possible. The shredded coconut in the filling softens and plumps up as the custard cooks, which adds a satisfying toothsome quality, contrasting the crisp, sturdy pastry and the smooth, pillowy whipped cream. ![]() The second layer, the filling, is made with coconut milk*. Our custard, though creamy and rich, isn’t cloyingly sweet, but perfectly balanced, allowing the coconut to effortlessly shine through. As the pie shell is blind baked, the coconut gets toasty and crispy, creating the first layer of coconut dimension. Perfection starts with the crust, where sweetened shredded coconut is pulsed until fine and mixed into the pastry. So, what’s our secret for the best coconut cream pie? We had a few tricks up our sleeve: Shredded Coconut When the Chatelaine Kitchen decided to develop the ultimate coconut cream pie, the goal was to jam-pack it with as much coconut flavour as possible - with no coconut extract in sight. The result is lots of sweet, delicate coconut flavour, and no tropical sunscreen-y taste. Layer upon layer of natural coconut have been built into every step of this pie, from crust to filling.
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