Thursday, June 29, 2017
CHOCOLATE CARAMEL CREAM PIE
CHOCOLATE CARAMEL CREAM PIE Makes 1 pie 1 refrigerated, rolled pie crust 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 4 egg yolks 3 cups milk 1/3 cup cocoa powder 6 oz. semi-sweet chocolate, melted 1/4 cup caramel sauce 2 Tbsp unsalted butter, softened 1 tsp vanilla extract 3/4 cup heavy cream 2 Tbsp powdered sugar Preheat oven to 425 degrees*. Transfer and fit the pie crust into a 9-inch pie plate and flute the edges. Take a piece of foil and lightly coat the shiny side with cooking spray and place that side down in the the pie, covering the crust. Top the foil with pie weights or dried beans. Bake for 30 minutes, remove the foil and bake another 10 minutes or until golden brown*. Remove from oven and let cool completely before filling. Meanwhile, in a medium sizes saucepan whisk together the sugar, cornstarch, salt and egg yolks until combined. While continuing to whisk, slowly pour in the milk. Place pot over medium heat, and whisk in the cocoa powder. Continue to whisk while bringing to a boil. Once it starts to boil, reduce to a simmer and cook the filling for another minute or two until mixture has become very thick. Whisk in the semi-sweet chocolate, caramel, butter, and vanilla. Filling should be thick and creamy. Transfer to a large bowl and place a piece of plastic wrap directly on top of the filling. Allow to cool to room temperature on the counter, about an hour, then move to the fridge for a couple hours or until chilled. In a medium bowl, beat the heavy cream on high speed for a few minutes until it forms soft peaks. Sprinkle in the powdered sugar and beat until the cream holds a stiff peak. Chill until ready to assemble the pie. Once everything has cooled and chilled, spoon the filling into the crust. Top with whipped cream and decorate with sprinkles, if desired. Serve immediately or refrigerate until ready.