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Theirs vs. Mine: Chocolate Caramel Cream Pie

partysugar — Sat, 13 Sep 2008 08:00:59 -0700

With its cookie crust, cool filling, and fluffy topping, who can say no to a slice of chocolate caramel cream pie? I should have taken advantage of Summer's glorious fruits, but honestly I prefer cream pies. Just writing the name makes my mouth water and entices images of pillowy whipped cream. The chocolate pudding filling is like a glossy pool, you can't resist diving in with your spoon.

As you can tell from my photo, patience is not one of my virtues. The pie needed more time to set, and although the flavor was pure, rich deliciousness, it was a tad soupy. To experiment with your own scrumptious pie, read more.

Chocolate Caramel Cream Pie
From Martha Stewart

Ingredients

Chocolate Pie Crust
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Caramel Whipped Cream, recipe below
1 thick block bittersweet chocolate, room temperature, for garnish

Directions

Whisk together sugar, cornstarch, and salt in a small bowl.
Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
Whisk 1 cup hot milk mixture into sugar mixture until smooth.
Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

Makes 1 pie.

Caramel Whipped Cream

1/4 cup sugar
1 tablespoon water
Salt
1 1/4 cups cold heavy cream

Prepare an ice-water bath.
Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

Makes 2 cups.

Print recipe with images | without images

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Chocolate Caramel Cream Pie

partysugar — Mon, 25 Aug 2008 15:25:00 -0700

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Must-Read: The Sweet Melissa Baking Book

YumSugar — Thu, 06 Aug 2009 10:40:24 -0700

"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for. Was the tome a sweet success? Find out when you read more

Summer of Sandwiches: Living the Americone Dream

YumSugar — Fri, 06 Jul 2007 13:16:39 -0700

Let's face it, some nights there's barely enough time to make a main dish, let alone dessert - especially if you're pulling together an impromptu dinner party. In a pinch, you've probably picked up a bakery cake or pie and said, "that'll do." However, now that the weather's warmer, I suggest a dessert that's just as simple and wonderfully seasonal: ice cream sandwiches. Everyone loves them and are always amazed by the effort. If you use completely store-bought ingredients (like Ben & Jerry's Ice Cream and and Pepperidge Farm cookies) the entire dessert comes together in about 2 minutes. I won't tell your guests if you don't!

To read a few tips on flavor pairings, how to choose the right cookies and how to keep your sandwiches firm, read more

When making ice cream sandwiches, try to let either the ice cream do the talking, or the cookie. For example, when I made my sandwiches, I chose Ben & Jerry's Americone Dream, vanilla with a caramel swirl and chocolate covered waffle cone pieces and decided to pair it with simple chocolate cookies. However, if I had gone for a lemon-ginger cookie, I probably would have paired it with plain vanilla.
When choosing a cookie, look for ones that are large and chewy when fresh. If they're too firm they're likely to crack when eating. The best ones are cookies you can really sink your teeth in. If you're going with store-bought cookies, look at the ones they offer in the bakery first. If your grocery store doesn't have a bakery, look for large ones that are labeled chewy.
Use an ice cream scoop to portion out the ice cream. One large scoop in the center will be easier to deal with than several smaller spoonfuls.
Before scooping, take the ice cream out of the freezer for 15 minutes. This will make the ice cream softer and easier to scoop.
You can serve your sandwiches immediately, but they may be quite runny and the ice cream will squish out the sides while eating. To prevent this, make them and put them on a baking sheet (covered in wax or parchment paper) and stick them in the freezer for at least 30 minutes (tip: make them before you start making dinner). If you plan on keeping them around for a few days, be sure to transfer them to an airtight container.

Know any great ice cream sandwich tips? How about great store-bought cookie recommendations? Tell us all in the comments below!

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