Saturday, December 27, 2008

Milk Chocolate Pie

This Pie is creamy and smooth and for a chocoholic like's heaven.

Single crust for a 9-inch pie:
Sifted Flour - 1 1/3 cups
Sugar - 5 tsp
Salt : 1/4 tsp
Shortening (I prefer butter) : 1/3 cup
Water - 2 1/2 -3 Tbsp

Ingredients for filling:
Bar (14 oz) of milk chocolate - 1
Milk - 2 1/4 cups
Cornstarch - 2 Tbsp
Flour - 2 Tbsp
Salt - Dash
Egg Yolks, well beaten - 2
Butter - 1 Tbsp
Whipped cream, sweetened and flavored - as desired

Pie Crust :
1) Sift flour and salt into a bowl
2) Add half the shortening
3) Cut into flour until mixture resembles corn meal, use pastry blender or two knives.
4) Add the remaining shortening and cut into flour until the largest pieces are the size of small peas.
5) Sprinkle the smallest measure of water over the flour tossing lightly with a fork.
6) Stir vigorously as you add more water making the dough into a ball. Add a little more water if the mixture does not hold together.
7) On a floured board pat the ball with the hand into a round cake and smooth edges. Use a rolling pin to roll out from center of dough to the edge.
8) Transfer this into the pie pan.
9) Trim the edge evenly or use a fork to cut edge decoratively and take out the extra pieces.
10) Bake at 425 degrees for 12-14 minutes or until golden brown.

For filling:
1) Using a vegetable peeler, pare down the long side of the chocolate bar to make a few long curls for garnish. Keep aside
2) Scald 2 cups of milk in a thick boiler.
3) Chop the chocolate bar and stir this into the scalded milk until melted.
4) Blend the remaining 1/4 cup milk with corn starch, flour and salt until smooth. Add this to the chocolate mixture slowly and stir until thickened.
5) Add some of the hot mixture to the egg yolks, then slowly blend this back into the chocolate mixture.
6) Stir and cook on low until thickened, remove from heat, add butter and cool.
7) Pour into the prepared pie shell; chill.
8) Top with whipped cream, garnish with chocolate curls.

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