When I set out to make the two pies for the reunion, I took some photos of the process. I mean, SK did a fabulous post all her own. You might even like hers better, I'd say. I mean, she shows you a slice of pie which I neglected to shoot. But the photos I took - they looked oh so tasty to me, so I thought you might like to see some more photos of chocolate. And chocolate pudding. And whipped cream. I mean, really, how can that be bad? So, here we go.
Here are SK's ingredients:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional) - I did it the second time, as you will see
And, no, Ghirardelli is not a sponsor of this blog. I have not received any dispensation from the Ghirardelli family or its agents. Of course, if they'd like to "dispensate" me, they should feel free. I just wanted to write this paragraph because I see the big time bloggers write such disclaimers all the time. Here on Ate Up Amateur, there is no cause to be alarmed that anyone...or ANYTHING is being secretly touted as part of a giant conspiracy by THE MAN. No worries. Just little ol' me and my crazy opinions here. And I'm sure there's really no doubt in your mind about that. Ahem.
For the pie shell - now, Smitten gives you not one but TWO pie shell solutions. I used an even different one and I've used these shells before and since and I think they are great. You may not agree. You may think a pie shell from the store is sacrilegious. If so, do your own thing. For me, I bought the Pillsbury (formerly Pet-Ritz) shells from the freezer case at the grocery and followed the directions on the bag. Nope, Pillsbury isn't supplying me with the hook-up either. It's just how I roll.
That meant I poked some holes in the bottom of the shell and baked it for about 11 minutes. On the first shell I did in Indiana, I had no bubbling whatsoever.
Back to the filling - this really is just PUDDING people, the "old fashioned" way. You know, before Jell-O brainwashed all of us into thinking that was the only way to get pudding. (No, they aren't sponsoring this here blog either.) Or pudding pops - do you remember pudding pops? And all those commercials with Bill Cosby pushing said pops? Man I loved those things. Why don't they sell them anymore? I wonder if I could take this filling and MAKE pudding pops...oh I smell another blog post coming on...
Anyway, back to THIS blog post - measure out your dry ingredients (minus the 2 TBS sugar and the chocolate) and whisk them together in a pan.
Then turn on the heat and gradually add milk until incorporated.
This photo is pre-boil
Add in the vanilla and chocolate (minus a little for the shavings)
Get chocolate all over the counter tops.
Put little chocolate pieces in the fridge so they are nice and cold later.
Just for the record, I did not lick the wax paper. But I might next time. You never know.
See you tomorrow with a recap of the family reunion, where these pies were eaten like no tomorrow. Gotta love those relatives! Amen.