In honor of Super Bowl Sunday, I decided to take a break from cooking dinner and make a pie. Dad requested a chocolate pie that wasn’t made from instant pudding. Challenge wholeheartedly accepted.
After laying out a raw pie crust onto a pie platter, my attempt to roll it out, ended in a few tears at the edge of the pie crust. Once the pie crust tears became smoothed over by my fingers, I used a fork to punch holes in the crust. Since the toaster was blocked, my parents helped me get the pie crust in the oven. Barrier-Free Tip: To avoid having to bake the pie crust, an Oreo crust seems to me a delicious alternative.
After combining 1-1/2 cup of flour, a 1/4 cup of cornstarch and a 1/4 teaspoon of salt in a medium-sized bowl and pouring three cups of whole milk in measuring cups, the recipe says to mix in four whole egg yolks. Barrier-Free Tip: Using a plate to catch any excess ingredients that escape during the transfer to a measuring cup or spoon from the original container is a good way to contain any mess made.
After watching my mom demonstrate how to separate the egg yolk, no attempt was made to separate the egg yolk. When I realized that we didn’t own an egg separator, my mom put the egg yolks in a preparation bowl
The next task was to chop 6-1/2 ounces of bittersweet chocolate. My first strategy was to use a knife to chop the chocolate, but it would not go through. The next attempt involved an attempt to separate the bricks of chocolate with my hands, but it was taking too long. Running out of ideas and time, my mom took over.
Once the sugar mixture had been whisked together in a medium saucepan, as well as the milk and egg yolks, I continued to stir until it came to a boil and starting to thicken. I took the saucepan from the stove, then whisked the chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of butter together until everything became combined.
The saucepan was still hot and I needed to get the pie in the fridge soon, so my mom helped me transfer the pudding to the pie crust. After the pie chilled in the fridge for a few hours it was ready to serve. Though, the pie didn’t chill in the fridge for four hours as instructed, it was still amazing. My family loved this pie, especially with Reddi-wip.
This recipe came from Ree’s blog, The Pioneer Woman.