Top with whipped cream and dust lightly with cinnamon.įor the best homemade cream pie, keep the following things in mind. Cover, making sure the plastic wrap is touching the filling. Pour the filling into the prepared pie shell. Cook over medium heat, stirring constantly until the mixture thickens. Then pour the egg mixture into the milk mixture.Īdd the cornstarch and whisk until smooth. Stir the chocolate into the milk, until mostly melted, then add the sugar and salt.Īdd one cup of the warm milk mixture to the eggs, stirring constantly. Warm the milk then add the tea bags and steep for 5 minutes. Remove the pie weights and bake for an additional 15 minutes. Use pie weights, uncooked rice, or dried beans to weigh the pie down.īake for 15 minutes. Prick the bottom with the tines of a fork and line with parchment paper. Trim the edges so there’s a 1-inch overhang. Roll the dough into a 12-inch circle, then gently place in a 9-inch pie pan. Gently knead the dough on a work surface, flatten it into a disc, and refrigerate for 30 minutes. Drizzle ice water over the flour to moisten it and toss with a fork to combine. Whisk together the flour, sugar, and salt. While making this homemade chocolate pie does require some time and should be planned in advance to allow for the crust to bake and cool, it is not a difficult dessert to make.
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