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chocolate caramel cream pie

Posted by on Jun. 21, 2009 at 4:15 PM
  • 1 Replies
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8 tablespoon(s) unsalted butter
2 cup(s) (about 5 ounces) finely crushed chocolate wafer cookies
2 tablespoon(s) Cognac
5 ounce(s) bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup(s) dark brown sugar
2 tablespoon(s) dark brown sugar
1 tablespoon(s) cornstarch
1/8 teaspoon(s) salt
2 cup(s) heavy cream
2 tablespoon(s) heavy cream
1 cup(s) (plus 2 tablespoons) whole milk
1 1/2 teaspoon(s) pure vanilla extract
Caramel Sauce
1 tablespoon(s) cocoa powder

DIRECTIONS

  1. Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
  2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
  3. Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.
by on Jun. 21, 2009 at 4:15 PM
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Replies (1-1):
devonsmom
by Group Owner on Jun. 21, 2009 at 4:16 PM

caramel sauce

3/4 cup(s) sugar
1/4 cup(s) heavy cream
1 tablespoon(s) unsalted butter

DIRECTIONS

  1. Combine sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Increase the temperature to high and cook until the caramel reaches an amber color. Remove pan from heat and stir in cream 1/8 cup at a time until smooth. Add the butter, and stir until melted.
  2. If using for Chocolate Caramel Cream Pie, cool until caramel is slightly thickened and use immediately. For other use, store refrigerated in an airtight container for up to 3 weeks. Heat until just warm in a hot water bath or in microwave to use.
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