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The ingredients needed to prepare Vanilla and Chocolate Cream Pie with a Chocolate Lined Pastry Crust:
- Prepare 1 cooked and cooled 9 inche pie pastry shell
- Take 6 oz semi sweet chocolate chips
- Take 1 FOR VANILLA CREAM FILLING
- You need 2/3 cup granulated sugar
- You need 1/4 cup cornstarch
- Prepare 1/4 tsp salt
- You need 2 1/2 cup whole milk
- Prepare 5 large egg yolks, beaten well
- Prepare 2 tbsp unsalted butter, cut into cubes
- You need 1 1/2 tsp vanilla extract
- Use 1 FOR CHOCOLATE CREAM FILLING
- Get 1 cup granulated sugar
- You need 3 tbsp cornstarch
- Use 1/4 tsp salt
- Use 2 1/2 cup whole milk
- You need 5 large egg yolks, beaten
- Take 2 tbsp unsalted butter, cut into cubes
- You need 1 tsp vanilla extract
- Provide 4 oz finely chopped unsweetened chocolate
- Use 1 FOR WHIPPED CREAM TOPPING
- You need 1 cup heavy whipping cream
- Get 2 tbsp confectioners sugar
- Get 1 tsp vanilla extract
- You need 1 FOR GARNISH
- Take 1/4 cup or more chocolate shavings
Instructions to make Vanilla and Chocolate Cream Pie with a Chocolate Lined Pastry Crust:
- LINE PIE CRUST WITH CHOCOLATE
- Melt chocolate chips in a microwave bowl just untl spreadable about 60 seconds, depending on your microwave wattage. With a pastry brush paint entire crust with thi layer of chocolate, chill to harden.
- MAKE VANILLA CREAM
- Whisk in a medium saucepan the sugar, cornstarch and salt, slowly whisk in milk until smooth, bring to a warm simmer, remove from heat and scrape sides and bottom with a rubber spatula. Add egg yolks and whisking at all times return to heat, bring to a simmer, cook 1 minute remove from heat and whisk in butter and vanilla, stir until butter melts, cool to room temperature stirring to prevent a crust or allowing to set,pour into chocolate lined crust, cover top of vanilla cream with plastic wrap and chill.
- MAKE CHOCOLATE CREAM FILLING
- Combine sugar, cornstarch and salt in medium saucepan, slowly whisk in milk until smooth. Heat over medium heat just to a simmer, remove fron heat and scrape all sides, whisk in yolks whisking at all time, return to heat when it just starts to simmer cook 1 minute, remove from heat, whisk in butter, vanilla and chopped chocolate, stir until choclate melts.Cool in bowl, stirring to prevent a crust from forming or becoming set, just until room temperature. Remove plastic wrap from vanilla layer of pie and pour and carefully cover chilled vanilla cream. Chill 8 hours or best overnight. Top with whipped cream before serving
- For whipped cream topping
- In a chilled bowl whip cold cream until soft peaks, add confectoners sugar and vanilla, beat until stiff. Spread over chocolate cream layer of pie.
- Garnish with chocolate shavings. Keep chilled.
It has a rich and creamy vanilla custard pudding layered with a luscious sweet and tangy raspberry pie filling all transferred to a pre-baked pastry crust and it is perfect for any day of the year. Once the tart is cool, melt the remaining chocolate and, using either a disposable piping bag or a teaspoon, drizzle the chocolate in a haphazard fashion over the top. If you like, serve with a scoop of vanilla ice cream. Add the eggs, vanilla, oil, cream, salt and pie spices, and blend until smooth. (If using fresh squash it may be a bit thicker, so be prepared to add ½ cup of milk or water.) In a large bowl, whisk together eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, salt. Stir in toasted, chopped pecans and chocolate chips.
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