I'm very excited to share with you this excellent recipe for Chocolate Cream Pie! Can you say Yummy in Tummy!
This Cream Pie has a smooth texture and and you can’t put the fork down until you’ve licked the plate and fork clean! Seriously! : )
I decided to challenge myself by baking a pie, because this year my desserts have consisted of cookies, lemon bars, and cakes. I will definitely be making more pies in the future! It was fairly simple and fun!
I choose this Chocolate Cream Pie out of the KitchenAid Recipe book that came with my Stand Mixer. My Mom gifted it to me in January and I just love it! Thank you Mama!
The delicious chocolate flavor reminded me of when, my great-grandparents would send us to Bakers Square, to pick up a Chocolate Silk Pie.
When I made changes to my diet it became really difficult to buy desserts from stores or resteraunts. They use traditional ingredients like margarine, cows milk, and non-organic items. I found that baking for myself gives me more control over the ingredients I put in my body without giving up on flavor and deliciousness!!
For this recipe I used dairy free milk, vegan butter, and an organic graham cracker crust. I'm not a huge fan of the traditional flour pastry crust. I enjoyed the flavor combination of the chocolate cream and graham crackers! I think you will too!
I also added a drop of whip cream on top of the pie slice versus meringue.
My meringue was a disaster to say the least! After viewing a few YouTube videos on how to make Meringue I figured out my mistake. You have to use a dry bowl and whisk!! I used the same bowl that I mixed the egg yolk and vanilla pudding mixture in. Thinking, it’s all going in the same place right. Wrong!
I wasn't ready to waste any more eggs so I opened up this hidden can of whipped cream in my fridge. It was a perfect match!
Well without further ado here is the recipe for Chocolate Cream Pie! Enjoy!
Vanilla Cream Pie from KitchenAid: Stand Mixer Instructions and Recipes
½ cup sugar
6 tablespoons all-purpose flour
¼ teaspoon salt
2 1/2 cups low-fat milk **Almond Breeze Original
3 egg yolks
1 tablespoon margarine or butter **Earth Balance buttery sticks
1 teaspoon vanilla
1 baked pastry shell
¼ teaspoon cream of tartar
1/8 teaspoon salt
3 egg whites
½ cup sugar
Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low. Cook, covered, about 10 minutes longer, stirring occasionally. Set aside.
Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute. Slowly stir small amount of milk mixture into yolks. Add yolk mixture to saucepan. Cook over medium heat 3 to 4 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; cool. Pour into Baked Pastry Shell.
Place cream of tartar, salt, and egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 1 minute, or until soft peaks form. Turn to Speed 4. Gradually add sugar and whip about 1 minute, or until stif peaks form.
Lightly pile meringue on pie and spread to edge. Bake at 325 for 15 minutes, or until lightly browned.
Yield: 8 servings.
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed above.
**I made some additions to the recipe for those of you who don’t consume dairy or are vegetarian.
Enjoy the recipe and don't forget to comment below!
Have a fantastic day,