Pi Day! Chocolate Pie

Happy Pi Day, all!

A perfect day, really. Geekiness, word play, and dessert.

Who doesn't love all of the above?

For pi day, I present to you all my recipe for chocolate pie. It's FANCY! For someone like me, this was an afternoon event. I tend to botch up my kitchen/myself when I make a recipe as involved as this one but, it actually turned out extremely well! And I didn't cut any corners!! Usually, I am all about taking a simple short cut.

This particular pie event, however, I felt like going all out. I even made my own whip! AND, get ready... because this was really awesome and exciting...

I made those chocolate curls! Those really pretty ones all over the really pretty pie! I made those! On my own!! I used this tutorial (God Bless Pioneer Woman) but, I did make those curls!

Don't even talk to me about how they are kinda falling apart. They are AWESOME! And don't mention that some of them are flaking. FINE! Do better then! Punk.

Also, please ignore my crust sagging a bit. I don't know how I did that... Oh and the sunbeam that made my shot too exposed... 


Remember how this blog is called "Clutzy Cooking"? No one ever said this was a place for beautiful food and photos! We're trying our best over here.

Anyway! Here you go. Make and enjoy! Despite it's clumsy appearance, this is delicious to the max :)

Hope your pi day was exceptional and filled with pie goodness.

Chocolate Pie Ingredients:

-Pie Crust (Your fav crust already baked into pie pan or a Graham/Oreo crust all pressed and ready to go)

-Chocolate Filling:

-3/4 cup sugar

-3 tablespoons cornstarch

-1/3 cup cocoa powder

-1/8 teaspoon salt

-2 1/2 cups milk

-1/2 cup heavy whipping cream

-4 large egg yolks

-4 ounces semisweet chocolate finely chopped

-1 1/2 teaspoons pure vanilla extract

-1 tablespoon unsalted butter, room temperature (cut into small pieces)

Topping:

-1 cup heavy whipping cream

-2 tablespoons granulated white sugar

Garnish:

-Grated or shaved chocolate

Chocolate Filling: In a large heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. 


Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the filling after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. (This prevents the milk from scorching.) Then pour in the remaining 2 cups (480 ml) milk and the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the filling to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Cover with plastic wrap, to prevent a skin from forming, and let cool to room temperature. Pour into the graham cracker crust, cover, and refrigerate overnight.

Topping: In a large bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling. Garnish with grated chocolate if you like. Refrigerate, if not serving immediately. SO MUCH BETTER THEN COOL WHIP! But, I could've (as I said) done without making my own chocolate curls. Thank GOODNESS for that tutorial, ha.