My pie choice for this week was lemon until mid-day Friday when I was overcome by a desire for chocolate. Part of the pie-hole project for me is that I want to learn how to make pie crusts from scratch. Including graham cracker and oreo. I had a very specific idea. A smooth and cold chocolate pie with whipped cream and a crisp oreo crust. Mission accomplished.
Both of these recipes came from the blog Chaos in the Kitchen and they turned out great.
A food processor came in very handy for crushing 25 oreo cookies.
Add 1/4 cup of melted butter and mix to combine.
Pressed into a pie plate and baked for 10 minutes, the result was a crisp chocolate crust that looked
exactly the same pre and post bake. This part of the recipe was very easy and I will probably swear off buying oreo crusts now that I know how easy they are to make.
This was a case of the rights tools for the job being important.
The crust was easier for sure because of the food processor.
The chocolate pie filling was easy as well. Milk, egg yolks, sugar, cocoa and some flour are heated gently while being whisked until it thickens. After removing from the heat butter and vanilla are mixed in and the pudding like filling is cooled slightly before meeting the crust. I strained the mixture before adding it to the shell and I highly recommend it. There were some lumps despite our constant stirring and I wanted a really smooth filling.
After it chilled in the fridge we topped it with barely sweet whipped cream and the verdict was:
Good! I liked the texture and the flavor was chocolatey without being overly rich.
Eldon (chief taster and bottle washer) thought it was even better after being in the fridge overnight.