Happy New Year Chocolate Cream pie

Happy New Year from Puppies and Worms.

Last night- I had a New Year’s eve party at my house for my friends and all their children. It was a lot of fun but lots of work. The highlight of the night in terms of food was this amazing Chocolate pudding pie my friend A made from the Williams Sonoma website. Check it out. It is soooo good.dscf0277

To make decorative chocolate curls, wrap a medium-size chunk of semisweet chocolate in plastic wrap. Rub the wrapped chocolate between your hands for 1 or 2 minutes to warm it; the chocolate should not melt. For larger chunks, microwave on low for about 5 seconds. Unwrap the chocolate and, using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. If the chocolate is cold, the peeler will make ragged shavings rather than curls, so repeat warming the chocolate as necessary.

Ingredients:

For the filling:

2 1/2 cups milk

5 oz. semisweet chocolate, chopped into slivers

4 egg yolks

3/4 cup sugar

3 Tbs. cornstarch

1/4 tsp. salt

1 1/2 tsp. vanilla extract

1 cookie crumb crust (see related recipe at
left), made with chocolate cookies

For the topping:

1 cup heavy cream

1 Tbs. sugar

1 tsp. vanilla extract

Chocolate curls for decorating

Directions:

To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Quick and easy to assemble, with no rolling required, this crust forms the base for simple pies, such as chocolate pudding pie and Mississippi mud pie (see related recipes at right).

Ingredients:

1 1/4 cups cookie crumbs, such as graham
crackers, chocolate wafers or gingersnaps

5 Tbs. unsalted butter, melted

3 Tbs. sugar

Directions:

Preheat an oven to 350°F.

In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.

Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Makes one 9-inch crust.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003). chocolatepuddingpie

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