homemade pie sitting in front of you?!
Especially if the pie is chocolate!
I generally believe that all problems can be solved with tasty treats.
And, yes...I feed my feelings.
I know that goes against everything that health experts say.
"Don't reward yourself with food."
"Food is fuel."
"Eat before you go to the store."
Blah...blah...blah...
Yeah, I could repeat a whole bunch of them, but I love treats!
Even better, I love to make treats!
Actually, when I'm baking treats, I don't want to eat treats.
Weird, right?!
So if I just make treats all of the time, then I won't eat them!
WooHoo!
Sounds good to me!
Hmmm...Somehow I feel that this idea will backfire on me.
Possibly in a big way...but with the holidays here and in full swing, I might as well embrace that idea and bake. And that is exactly what I plan to do!
This week I continued my bake sale by making pie and cookie orders.
Of course, I enlisted the person who taught me everything that I know about baking pies and cookies...my mom. She's the queen of baking.
She was in charge of Pumpkin Pie...
...Beautifully done Momma!
Me, well I was in charge of making the family Apple Pies...a classic is our world.
Plus, I needed to make cookies and pie cupcakes...yikes! I love to make my plate full.
Don't worry, I made 12 of them, but forgot to take a picture at the end. :0) Too busy, I guess.
But, I also needed to make a few Chocolate Cream Pies...
...the challenge was that I had never made a Chocolate Cream Pie!
Good thing that I have a slew of cookbooks to help me along the way.
When in a jam, I look to the classic books...they have never steered me wrong. I mean they're a classic for a very good reason.
Velvety Chocolate Cream Pie
Graham Cracker Crust Recipe from The Back in the Day Bakery Cookbook~ 2012
Cream Pie Recipe from Hershey's Chocolate and Cocoa Cookbook~ circa 1970's?
Graham Cracker Crust Ingredients:
2 cups graham cracker crumbs
1/4 packed light brown sugar
1 stick butter- melted
Directions:
Preheat oven at 350 degrees.
- Mash the graham cracker crumbs and brown sugar together with a fork in a medium sized bowl. Add the melted butter to the mixture and mix together until all of the crumbs are coated in buttery goodness.
- Press the mixture into a 9-inch pie plate and bake in the oven for 6-8 minutes. (Though in my oven, 6 minutes was plenty of time.) Let it cool completely before filling with chocolate cream.
Ingredients:
1/3 cup Hershey's Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla
Whipped cream for a topping.
Directions:
- Combine cocoa, sugar, cornstarch and salt into a medium saucepan. Add milk into the mixture and whisk until smooth.
- Over medium heat, cook and whisk until it comes to a boil. Once the mixture begins to boil, it will begin to be thick at this point, continue to boil and whisk for 3 more minutes.
- Remove the chocolate mixture, whisk in butter and vanilla, continuing to whisk until all of the butter is melted.
- Pour the mixture into the graham cracker crust. Let it rest for about 15 minutes, then carefully press plastic wrap directly onto the pie filling.
- Refrigerate for at least 3-4 hours. Serve with freshly whipped cream and enjoy!
Happy Problem-Free Thanksgiving!
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