Chocolate Cream Pie Recipe (2024)

FAQs

What is a chocolate cream pie made of? ›

Chocolate Cream Pie Ingredients

Sugar: Start with 1 ½ cups of white sugar. Egg yolks: Use just the egg yolks for the rich filling. Cocoa powder: Of course, you'll need unsweetened cocoa powder for this chocolatey pie! Cornstarch: Cornstarch helps thicken the filling.

Take care, however, because you also don't want to overcook the filling which will make it very dense, and can even make it start to weep and separate. What causes a chocolate pie not to set up? A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face.

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out. Sometimes this can be corrected by adding some cream or water.

Cook your filling before putting in the pie shell, then bake. I chop about 5-6 cups, add 1 cup sugar (or more if you want sweeter), plus 3 tbsp cornstarch (add before hearing), and cook til thickened slightly, it will finish in the oven. Let filling cool before putting in shell to avoid melting the crust.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling.

What do I do if my cream pie is runny? ›

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

Cornstarch is a pure carbohydrate, but flour has more nutrients. Cornstarch is a common ingredient in a wide variety of foods and beverages. It's used by home cooks and in commercial settings. Cornstarch is not a very nutrient-rich food, though, so it's an open question whether or not cornstarch is bad for you.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

It'll stay good for about three days in the fridge, covered in plastic wrap. How do you thicken chocolate pie filling? I add in a little cornstarch to help thicken up the filling. The egg yolks help give it structure, too!

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

A choco pie is a snack cake consisting of two small round layers of cake with marshmallow filling and a chocolate covering. The term originated in America but is now also used widely in South Korea, Japan, and its exports, and many other countries as either a brand name or a generic term.

Fluffy chocolate-coated cakes filled with creamy marshmallow. Beloved in South-East Asia for their moist layers of light sponge and marshmallow centre, Lotte's Choco Pies provide the perfect chocolate-coated treat to combine with your daily breaktime beverage.

“Our mission, after all, is to spread joy and inspire celebration. The name Crack Pie falls short of this mission,” Tosi wrote in a note to her team. She wrote that the old name was “getting in the way of letting the gooey, buttery slice bring happiness — my only goal in creating the thing in the first place.”

Name change

Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine.