Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish (9-inch)
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine sugar, cornstarch, cocoa powder, and salt.
3. In another mixing bowl, whisk egg yolks and set aside.
4. In a saucepan, heat milk and cream over medium heat until it starts to simmer.
5. Gradually whisk the dry ingredients into the saucepan with the milk mixture.
6. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
7. Remove the saucepan from heat and gradually whisk half of the hot mixture into the bowl with the egg yolks.
8. Pour the egg mixture back into the saucepan with the remaining hot mixture and whisk to combine.
9. Return the saucepan to medium heat and cook, stirring constantly, for 2-3 minutes until it thickens.
10. Remove the saucepan from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
11. Pour the chocolate custard into the pie crust.
12. Bake the pie for 25-30 minutes or until the custard is set.
13. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch pie. Serving size is one slice.
Nutritional information:
Calories: 400
Total Fat: 21g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 170mg
Total Carbohydrate: 51g
Dietary Fiber: 2g
Sugars: 36g
Protein: 6g
Substitutions for ingredients:
- You can use a store-bought or homemade pie crust.
- You can use any type of milk, such as almond milk or soy milk, instead of whole milk.
- You can use bittersweet chocolate instead of semisweet chocolate.
Variations:
- You can add a tablespoon of instant coffee or espresso powder to the dry ingredients for a mocha flavor.
- You can top the pie with whipped cream or chocolate shavings.
Tips and tricks:
- Make sure to constantly stir the custard mixture to prevent it from burning or sticking to the bottom of the saucepan.
- Let the pie cool completely before slicing to prevent the custard from being too runny.
Storage instructions:
- Store the chocolate custard pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with cocoa powder or powdered sugar.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the custard is too runny, it may not have cooked long enough or the oven temperature may have been too low. Try cooking the pie for an additional 5-10 minutes or increasing the oven temperature.
Food safety advice:
- Make sure to cook the custard mixture to a boil to ensure that the eggs are cooked through and safe to eat.
Food history:
- Custard pies have been around since the medieval times and were often served at banquets and feasts.
Flavor profiles:
- Rich and chocolatey with a smooth and creamy texture.
Serving suggestions:
- Serve the pie at room temperature or slightly warmed.
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