All that buzz / Features/Entertainment

All That Buzz: Making pie

It was always a treat when I was growing up to get pie.

My brother would always request chocolate, and I would always ask for caramel. So my mother made both. She was amazing at it. Sometimes she would even throw in some mini pies as an added bonus, or she would set aside some of the filling to eat like pudding.

Through the years my tastes have changed, and I have become a huge chocolate fan – especially when it comes to my mother’s pie.

For the first time this week, I attempted to make pie from the recipe my mother handed down to me. I’ll admit, it was tough to keep going when I felt like all I was doing was stirring. But right as I was about ready to give up, the filling thickened, and I was on my way.

So be patient with this pie.

What you need for the Chocolate Cream Pie are 1 1/2 c. sugar, 1/2 tsp. salt, 2 1/2 Tbsp. cornstarch, 1 Tbsp. flour, 3 c. milk, 3 1-oz squares of chocolate, 3 egg yolks slightly beaten, 1 Tbsp. butter and 1 1/2 tsp. vanilla

Ingredients

Here are several of the ingredients for chocolate cream pie. (Kristen Roderick/The Hutchinson News)

Mix the sugar, salt, cornstarch and flour in a saucepan.

Stir in milk and cut up chocolate gradually. I even chopped up the squares, hoping they would melt faster. Cook over moderate heat, stirring constantly, until the mixture thickens and boils. It will take a while for the mixture to boil, so be patient.

Boil for a minute. Remove from heat. Stir a little of the mixture into the egg yolks, then blend it into the mixture in the saucepan. Boil for one minute more, stirring constantly. Remove from heat and blend in butter and vanilla.

Cool, stirring occasionally. Pour into cool baked pie shell.

Pour the filling into the pie shell. (Kristen Roderick/The Hutchinson News)

Pour the filling into the pie shell. (Kristen Roderick/The Hutchinson News)

Let the pie cool for a bit while you get ready to make the meringue. The best way to make meringue is with room-temperature eggs. That’s why this recipe is great. You separate the eggs to put the yolks into the pie. By the time the pie is ready for the meringue, your eggs should be at the perfect temperature to easily work with.

For the meringue, you will need three egg whites, 6 Tbsp. sugar and 1/4 tsp. cream of tarter.

Beat egg whites with cream of tarter until frothy. Then gradually beat in sugar, a little at a time. Continue beating until thick and glossy.

Continue beating the meringue until it is thick and glossy. (Kristen Roderick/The Hutchinson News)

Continue beating the meringue until it is thick and glossy. (Kristen Roderick/The Hutchinson News)

Place the meringue on the pie filling. Using a rubber spatula, work the meringue around the edge of the pie. Remember to cover every bit of it. If the filling is exposed, it may “weep.”

Decoratively swirl up points on the pie and then put it in the oven. Bake at 400 for 8-10 minutes, or until browned. Cool gradually in a warm place, away from drafts.

Cool in a warm place, away from drafts.

Cool in a warm place, away from drafts.

Serve and enjoy. I know this is one of my favorite pies. I’m excited to share the recipe!

Chocolate Cream Pie
1 1/2 c. sugar
1/2 tsp. salt
2 1/2 Tbsp. cornstarch
3 Tbsp. flour
3 c. milk
3 1-oz squares chocolate
3 egg yolks, slightly beaten
1 Tbsp. butter
1 1/2 tsp. vanilla

Mix sugar, salt, cornstarch and flour in a saucepan. Stir in milk and cut up chocolate gradually. Cover over moderate heat, stirring constantly, until mixture thickens and boils. Boil one minute. Remove from heat. Stir a little of the mixture into the eggs, then bled into hot mixture in saucepan. Boil one minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally. Pour into cooled baked pie shell. If you’re not making meringue, chill for at least two hours before topping with whipped cream or other topping.
Recipe adapted from an old Betty Crocker cookbook

Meringue:
3 egg whites
1/4 tsp. cream of tarter
6 Tbsp. sugar

Beat egg whites with cream of tarter until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile meringue onto pie filling, being careful to seal the meringue onto the edge of the crust to prevent shrinking. If the filling is exposed to the heat, or not entirely covered, it may weep. Swirl or pull up points for decorative top. Bake at 400 degrees for 8-10 minutes, or until delicately browned. Cool gradually in a slightly warm place, away from drafts. A chill may make the meringue fall.
Recipe adapted from an old Betty Crocker cookbook

Kristen Roderick/All That Buzz

 

 

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