As usual, it’s never Wholly Wordless Wednesday at this blog! Pictures of making yesterday’s pie filling and topping.
Filling ingredients…
… plus the vanilla and butter you add after cooking it.
Preparing…
Those egg whites get added to breakfast eggs through the week.
Tempering the egg yolks with the hot mixture…
… don’t want those egg yolks to scramble, so warm them up slowly with LOTS OF STIRRING — KEY!
Add them back into the pan with lots of stirring…
… and pour the filling into the pie shell!
Now for decorating and embellishing and adding more of that good “cream” aspect to the Chocolate Cream Pie!
Some heavy cream, powdered sugar, vanilla, and my favorite whipped cream stabilizer, Whip It.
Add the add-ins when the cream is ju-u-u-u-ust foamy throughout…
… whip the cream until it is not liquid in any way and peaks hold their shape. But before it starts to get lumpy like butter!!!
Spread the cream over the top of the whole pie, dollop with a spoon, serve alongside on the plate, or — my fave — pipe rosettes on each slice-to-be. I use a jumbo tip 1M with a large coupler.
There’s a lot of condensation on top of the chocolate in these pics! It evaporates from your chilled pie in less than an hour.
Sprinkle with some cocoa powder for effect, if you want…
Want some? ;)
Remember, the details of baking the empty pie shell are on yesterday’s post! Don’t miss next month’s Pie Crust School post during the second week of March — sweet and rich tart crusts!
Gail
.jpg)