If you’re anything like me, your bookshelves and web browser bookmarks are stuffed with recipes you want to try, but just haven’t gotten to yet. Weeknights probably get away from you as much as they do from me, which means that most nights, you probably don’t have the energy to pull together a culinary classic like beef Wellington or risotto Milanese. And believe me, I sympathize. I don’t have time for complicated, multi-course meals during the week, so I try something new when I can and stick to quick and easy favorites when I can’t. I try to cook a bit more elaborately on the weekends, but sometimes it’s not worth it – seriously, have you seen the price of USDA Prime beef lately?
JAY asked me write about my home cooking – that is, chiefly, my ever-present stack of recipes, my attempts to recreate the experts’ work and all the successes, failures and happy accidents that occur along the way. I’m always looking for accessible, budget-friendly ways to keep cooking at home, and I’m quite thankful for the chance to write about it regularly.
For my first recipe, I turned to a suggestion from my sister for a winter dessert: Dark Chocolate Cream Pie. My sister first obtained a version of this recipe from Rick Rodgers’ Thanksgiving 101, and I decided to make something similar for my wife on our first date a few years ago. (Pro tip: test out your cooking before you invite her over! My roommates at the time loved getting to try out the results of my practice run through that dinner date).
The pie’s shell is the easiest place to play around with this recipe – you can certainly make your own pie dough, but I tend to buy pre-made crusts because (confession!) I honestly don’t like the crust very much. I prefer the filling! Don’t skimp on the good chocolate here, either. Most neighborhood grocery stores have a selection of high-quality chocolate bars in the baking aisle and if you’re really feeling gourmet, you can certainly splurge on something from Whole Foods. As a California native, I’m always partial to Ghirardelli chocolate. Finish off with a dollop of whipped cream and some grated chocolate, and you’ll have a hit on your hands. (Disclaimer: No guarantees if you use it on a date!)
Dark Chocolate Cream Pie
Ingredients
Pie shell of your choice, docked and baked (Note: “Docking” is the process of maniacally stabbing the crust with a fork or pastry tool to prevent the dough from bubbling up while baking. If you use an Oreo or other cookie crust, though, neither docking nor baking is necessary).
3 cups half and half
2/3 cup plus 2 tbsp sugar
1/8 tsp salt
3 tbsp cornstarch
4 large egg yolks
4 oz. high quality bittersweet or semi-sweet chocolate, finely chopped (Note x2: Don’t skimp on the chocolate here. Don’t use chocolate chips, either – the emulsifiers in the chips may help them hold their shape, but they don’t help the custard. High-quality bar chocolate is best.)
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup heavy cream, chilled (Note x3: The heavy cream is only necessary if you want to whip your own. Cool Whip or its generic equivalent will work in a pinch.)
Cocoa powder or chocolate shavings for garnish
Directions
Heat 2 ½ cups of half & half, 2/3 cup sugar and the 1/8 teaspoon salt in a saucepan. Stir over medium heat until fairly hot and bubbles appear around edges of saucepan, then set aside off heat.
Whisk together cornstarch and remaining ½ cup of half & half vigorously until dissolved – seriously, you’re not going to hurt anything, so make sure every last bit of cornstarch is dissolved. Whisk in egg yolks one at a time until the mixture is uniform in color and textures. Gradually whisk in sweetened half & half mixture, rinse out the saucepan and return the mixture to the pan. Cook over medium heat, stirring frequently and scraping the bottom of the pan until the custard comes to a boil and thickens. Be especially careful about hot spatters of custard as it heats up! Reduce heat to medium low and stir constantly for one minute, and then remove from heat. Add chopped chocolate, butter and ½ tsp vanilla and stir the mixture until the butter and chocolate melt completely.
Pour custard into pie shell and smooth top (jiggling once or twice to remove air bubbles would be good too). Allow the pie to cool, then refrigerate until serving.
If making whipped cream: Combine heavy cream, 2 tbsp sugar and ½ tsp vanilla in a large, chilled mixing bowl. Beat the mixture until soft peaks form. Spread whipped cream over pie and garnish with cocoa powder or chocolate shavings.
-Guest Writer Michael (HML)
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