wholeklion.blogg.se - Pie with whipped cream recipe

Top with remaining whipped cream and decorate with chocolate shavings or mini chocolate chips.Empty chocolate filling into baked crust and spread evenly with a spatula. Fold half of the whipped cream into the chocolate pudding mixture.In the bowl of a stand mixer with the whisk attachment beat the heavy cream and powdered sugar until stiff peaks form.In a bowl, combine chocolate pudding mix and milk.Remove parchment paper and beans and bake for 12-15 minutes more or until golden brown. Bake crust at 350 degrees Fahrenheit for 20 minutes.Place a round piece of parchment paper inside the crust and fill with raw, dry beans. Prick crust on bottom and sides with a fork. Gently fold crust in half and lift into a 9-inch pie dish.Continue rolling and rotating the crust until the dough is about ¼" thick, and nice and round. Add extra flour underneath as necessary, so it doesn't stick to the counter. Roll from the center outwards and rotate the dough after a few rolls. Press dough into a flat disc, cover with plastic wrap and chill in freezer for 15 minutes or the refrigerator for 30 minutes. Mix with hands until dough forms a ball, adding extra water 1 Tbsp at a time, if needed. Cut in butter with a fork or pastry blender to small crumbs. Combine flour and salt in a large bowl.

(See step-by-step pie crust tutorial here.)

Bake at 350˚F for 20 minutes, remove the parchment and beans and bake 12-15 minutes more, until golden brown.

(Note: These beans are no longer good to cook and eat afterwards, but can be saved to use again for this same purpose.) Beans work as a weight to hold the crust in place during baking.

Place a piece of parchment inside the shell and fill it with raw, dry beans, about ½ pound.

Use a fork to prick the bottom and sides of the crust. Then roll, fill, and crimp the crust in a 9-inch pie dish. (Full printable recipe card is at bottom of post.) Simply follow the directions on the package of a store-bought crust.įor a homemade all-butter pastry crust you will need flour, salt, butter and cold water. This means you are baking the empty crust all by itself. Or you could even use mini chocolate chips.įor this chocolate cream pie, or any other cream, lemon, soft-filling pie, you will need to blind bake the crust. You can simply use a vegetable peeler and a bar of chocolate for easy shavings. They are a bit temperamental, but a beautiful garnish. I wanted to be fancy and go for some chocolate curls.

Chocolate Curls/Shavings – Topping the pie with extra chocolate is optional, but a nice addition.

Both work interchangeably in this recipe. If you want homemade sweetened whipped cream you will simply beat heavy cream with powdered sugar.

Sweetened Whipped Cream OR Cool Whip – Again, if you want to take the easy route, an 8-ounce container of Cool Whip (frozen whipped topping) is the fastest.Since you will be folding it with whipped cream, you want it to be thick. I use half the amount of the pudding directions, or a cup less than the pie filling directions. If you go the box route, you will need milk to mix the pudding with. Chocolate Pudding – I have an easy recipe for chocolate pudding using chocolate chips, but nothing beats the ease of Jello instant pudding in a box.(Example: Frozen Great Value pie crust instructs to thaw the crust for 15 minutes, prick the crust thoroughly with a fork, and bake it at 400˚F for 10-12 minutes.) If buying pre-made, I would use a frozen pie crust and bake it according to the directions on the package.