At first glance, dreamy, creamy chocolate pie recipes may seem daunting, but making a chocolate cream pie is simple – with a few tips from the Doughboy.
French silk is the ultimate chocolate cream pie, smooth and silky as its name implies, with the richest chocolaty taste ever. Every bite is to be savored of this luscious treat, so slices can be smaller than typical pie serving sizes. With French silk, there is no such thing as “too rich,” so go ahead and layer the chocolate taste. Start with a baked pie shell, using Pillsbury® refrigerated pie crust. To the cooled shell, layer a thin slathering of fudgy ice cream topping before adding the pie filling. Top with whipped topping infused with a few tablespoons of powdered hot-cocoa mix and drizzled with more fudge sauce.
If French silk is just too much chocolate for you, tame the taste buds with a milder chocolate cream pie recipe. If your recipe calls for milk, don’t use skim or low-fat milk unless it is called for specifically. Many filling recipes become watery or runny if the milk content doesn’t contain enough cream, eliminating the ability for the pie to successfully set.
Give your chocolate pie filling enough time to set up in the refrigerator after you make it. If the recipe calls for two hours, give it a bit more time than that just to be sure. A perfectly set pie cuts easily and retains its shape as a plated slice. There’s nothing sadder than a delicious pie that slides into a blob on the plate because it wasn’t given enough time to set.
With just a bit of time to make it and a bit more time in the refrigerator to set, your homemade chocolate pie will be the perfect dessert. So, even though you eat it last, make this dessert first and it will be ready and waiting to shine!