Creamy Chocolate Pie

How to Make a Fresh Chocolate Cream Pie

Описание:

Lauretta Jean's Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and filling from scratch. The complete recipe and written instructions are on Cooking Up a Story: http://cookingupastory.com/how-to-mak...

To learn how to make a homemade pie crust, visit: http://youtu.be/ij4alytBP1Q

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Комментарии:

Fern St.Clair пишет: OMG -- When I saw you crimping the edge of the pie crust, so effortlessly, I knew you knew what you are doing. Every step all the way through reinforced that. Your kitchen looks so lived in -- my kind of kitchen! You are the best. You demonstrated and taught this wonderful recipe SO well. AND executed with no giggling at silliness. Now I can't wait to try it. Thanks so much.

adfsdfification пишет: look at the pot with the pastry cream at @9:27 and then look at it at @12:30 it seems to have doubled in quantity. let me know, thanks!

Lissette Galvan пишет: I have to make one of these tomorrow for a gradeD;

Spade пишет: It's wonderful to see someone who is quite obviously confident in their skill AND who is using measuring devices. I get tired of "pro" chefs saying to "just eyeball" the amounts! I can understand having a personal feel for what amount is needed, but that is not conducive to teaching. Utilizing measuring devices is easy and makes everything perfectly clear.

This pie looks fantastic, and I'll be saving the recipe for sure!

FlipTh3Pyramid пишет: I Was Drooling The Whole Video

adfsdfification пишет: when you put the pastry cream (when its already been strained and the chocolate has been melted) to chill in the fridge it looks as though you only have a little bit... but when you take it out of the fridge to put it into the cooked pie shell the mixture seems to have doubled or maybe even tripled in size? is that natural or did you just make some more later?

FuzzyemoBears пишет: Yes! I used chocolate chips! Worked FINE!

James DeRocco пишет: I'd start baking the crust as you make the warm chocolate custard and then add the hot custard to the hot crust and finish baking it from there. Hot filling into a hot crust will keep it from absorbing liquid and stay crispy. We could be making love during the time I just saved you.

Jack Loganbill пишет: Where can I learn to make the pie crust, wow that looked easy to work!\r


adfsdfification пишет: so is the recipe on the link given giving us the correct measurements or do we need to use the measurements given and make it twice?

thanks :)

Cecelia pham пишет: This is a great video. Straight to the point without unnecessary blabbering. Thank you very much.

Food Farmer Earth пишет: it doesn't double in size, so it must have been done 2 different times. good catch on your part!

JessieEsi пишет: Is there any chocolate cream left over. Hungry :L

Stewart Spinks пишет: Easter Sunday in chilly Norfolk, UK and I've just followed your simple guide and made my first chocolate cream pie. I'm just waiting for it to cool to complete the construction! Thank you so much for sharing .

adfsdfification пишет: Thanks! :)

Food Farmer Earth пишет: Thank you! Measurements can be important - especially in baking. Making the chocolate cream from scratch gives it an extra richness. Enjoy!

Kayla Nguyen пишет: Lol

Food Farmer Earth пишет: Thanks so much!! I hope you get a chance to make it - I know you will enjoy it!

RubiksiswhAtiMdOiNg пишет: Hey you're very cute

Wesley Cagle пишет: will chocolate chips work too?


Food Farmer Earth пишет: the recipe is enough for one pie, so if that's what you're aiming for, stick with the recipe. Enjoy!

faithfulkat77 пишет: looks good :)

Food Farmer Earth пишет: Jack, I added a link to a homemade pie crust video I made awhile ago (with another cook) to the description box above. Hopefully that will be helpful to you!

Dukez Venom пишет: Yum diabeetus

Fern St.Clair пишет: OMG -- When I saw you crimping the edge of the pie crust, so effortlessly, I knew you knew what you are doing. Every step all the way through reinforced that. Your kitchen looks so lived in -- my kind of kitchen! You are the best. You demonstrated and taught this wonderful recipe SO well. AND executed with no giggling at silliness. Now I can't wait to try it. Thanks so much.

adfsdfification пишет: look at the pot with the pastry cream at @9:27 and then look at it at @12:30 it seems to have doubled in quantity. let me know, thanks!

Lissette Galvan пишет: I have to make one of these tomorrow for a gradeD;

Spade пишет: It's wonderful to see someone who is quite obviously confident in their skill AND who is using measuring devices. I get tired of "pro" chefs saying to "just eyeball" the amounts! I can understand having a personal feel for what amount is needed, but that is not conducive to teaching. Utilizing measuring devices is easy and makes everything perfectly clear.

This pie looks fantastic, and I'll be saving the recipe for sure!

FlipTh3Pyramid пишет: I Was Drooling The Whole Video

adfsdfification пишет: when you put the pastry cream (when its already been strained and the chocolate has been melted) to chill in the fridge it looks as though you only have a little bit... but when you take it out of the fridge to put it into the cooked pie shell the mixture seems to have doubled or maybe even tripled in size? is that natural or did you just make some more later?

FuzzyemoBears пишет: Yes! I used chocolate chips! Worked FINE!

James DeRocco пишет: I'd start baking the crust as you make the warm chocolate custard and then add the hot custard to the hot crust and finish baking it from there. Hot filling into a hot crust will keep it from absorbing liquid and stay crispy. We could be making love during the time I just saved you.

Jack Loganbill пишет: Where can I learn to make the pie crust, wow that looked easy to work!\r


adfsdfification пишет: so is the recipe on the link given giving us the correct measurements or do we need to use the measurements given and make it twice?

thanks :)

Cecelia pham пишет: This is a great video. Straight to the point without unnecessary blabbering. Thank you very much.

Food Farmer Earth пишет: it doesn't double in size, so it must have been done 2 different times. good catch on your part!

JessieEsi пишет: Is there any chocolate cream left over. Hungry :L

Stewart Spinks пишет: Easter Sunday in chilly Norfolk, UK and I've just followed your simple guide and made my first chocolate cream pie. I'm just waiting for it to cool to complete the construction! Thank you so much for sharing .

adfsdfification пишет: Thanks! :)

Food Farmer Earth пишет: Thank you! Measurements can be important - especially in baking. Making the chocolate cream from scratch gives it an extra richness. Enjoy!

Kayla Nguyen пишет: Lol

Food Farmer Earth пишет: Thanks so much!! I hope you get a chance to make it - I know you will enjoy it!

RubiksiswhAtiMdOiNg пишет: Hey you're very cute

Wesley Cagle пишет: will chocolate chips work too?


Food Farmer Earth пишет: the recipe is enough for one pie, so if that's what you're aiming for, stick with the recipe. Enjoy!

faithfulkat77 пишет: looks good :)

Food Farmer Earth пишет: Jack, I added a link to a homemade pie crust video I made awhile ago (with another cook) to the description box above. Hopefully that will be helpful to you!

Dukez Venom пишет: Yum diabeetus
You'll Need:

1/2 cup water
1 tablespoon cornstarch
1 (14 ounce) can chocolate sweetened condensed milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 graham cracker pie crust
Whipped topping

Procedures : Stir together water and cornstarch. In saucepan, combine sweetened condensed milk and egg yolks; stir in cornstarch mixture. Cook over medium-low heat, stirring constantly until thick and bubbly, about 12 to 15 minutes.

Remove from heat; stir in butter and vanilla extract. Spoon into pie crust. Chill 3 hours or until set.

Top with whipped topping. Refrigerate leftovers