Chocolate Caramel Cream Pie
Let’s face it. I am not good with chilled desserts. There is just something about “Refrigerate until filling is chilled and firm” that i can’t seem to abide. I am terribly when it comes to that part of the recipe, constantly snooping into the refrigerator and poking my nosey finger into the dessert to see if it is “firm”.
And this is just one of those desserts.
A silken chocolate pie.
I guess i only have myself to blame. I could have the most elegant looking slice of pie, prim and proper with the neatest cut. But instead i got this slipshod.
But just as Joe is sloppily delicious, so is this pie.
Being used to chocolate pies with rich chocolate ganache filling, this pie was new to me.
For one, the filling was light and super soft.
It was like a cross between a pudding and a custard. The texture of the filling was silken and smooth. If you are familiar with the Asian silken tofu, this is it, but slightly softer and less set. Eating this pie is like eating a cookies (the crust) dipped in soft serve ice cream (filling), hmm, that does sound good, doesnt it?
And as if that wasn’t enough, this pie has got another trick up its sleeves, because over the satiny, barely set custard, was a generous dollop of caramel infused whipped cream
With its pallid colour, i know i am probably not convincing anyone of its caramell-y goodness. I guess that’s what happens when you pour a liliputan bowl of caramel into a sea of whipped cream, and moreover, my caramel was a strong amber colour.
But trust me, while the whipped cream was laxing in colour, it did make up in flavour. The caramel taste was definitely tasteable and frankly speaking i wouldn’t have this any other way. A strong caramel whipped cream would probably overshadow the chocolate filling.
So there you have it, soft, creamy chocolate filling topped with pale but delicious caramel whipped cream.
But what about the crust?
Well… this is akward, but really, the crust was just like a hamburger box to a hamburger. It served the pie well by walling up the wonderful content, but i really wouldn’t miss this crust if the filling was served on a bowl instead.
So if you have chocolate pie on your craving list, but have chocolate on your “say no to” diet list, this is definitely for you. With only 110 grams of chocolate and a couple of egg yolks, this pie is definitely less evil than its ganachey , full-on chocolate counterpart (Not that i don’t love them though)!
Taken from Martha Stewart
- All-purpose flour, for surface
- Chocolate Pate Sucree
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Caramel Whipped Cream
- 1 thick block bittersweet chocolate, room temperature, for garnish
- On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
- Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
- Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
- Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.
Taken from Martha Stewart
The caramel mixture must be very cold before the whipped cream is folded in. Otherwise, the whipped cream will collapse.