Kitchen mistakes happen. As long as they aren’t of the OMG the stove’s on fire variety, it’s not usually a big thing, it can even be a good thing. This pie was a mistake, but it turned out to be of the DANG GOOD variety. In fact, it’s the best chocolate cream I’ve ever had.
My pie making skills aren’t what they used to be, probably because I haven’t really baked a pie in…years? I can’t actually remember the last time I made a pie completely from scratch, but I had found a recipe I wanted to experiment with from Death Warmed Over by Lisa Rogak (quirky book, hopefully you’ll hear more it about soon). Since the cream filling was from scratch I somehow got it into my head that This Time I would make the crust as well. Sometimes I can’t talk myself out of these things. That voice says, “Good sense, be gone! You can do this!” and so I started making the crust. About the time I started trying to piece the pieces of crust together so that I could somehow end up with a pie crust without holes I was really questioning that voice. It told me nobody was going to see the crust anyway and that most people I know don’t even eat it. I agreed and just made sure there were no holes and made a mental note to add more liquid to the dough next time. The meringue turned out lovely, but I probably should have chilled the bowl, I think it would have been fluffier. But this pie isn’t really about either of those things (my friend’s kid certainly didn’t think so as she left both on the plate but not a lick of chocolate. Love that girl!), it’s about the chocolate cream.
See the original pie called for raisins in a vanilla cream filling, I thought, why would you use raisins when you could have chocolate chips? Ya, um, didn’t think about the fact that chocolate melts when combined with something hot. Oops. So not knowing what else to do at that point (the point where the chips were melting) I stirred them in and carried on. It produced the chocolatiest chocolate cream pie I’ve ever had. Some chocolate cream pies have only a hint of chocolate, this one the chocolate stands out front and declares its presence. And really, that’s what I like chocolate to do. So here’s to kitchen mistakes everywhere and chocolate!
Chocolaty Chocolate Cream Pie
1 9-inch pie crust, baked and cooled
4 egg yolks
1 cup sugar
2 Tbsp. flour
1 tsp. salt
2 cups milk
2 Tbsp. butter
2 tsp. vanilla extract
1 ½ cups chocolate chips
4 egg whites
6 Tbsp. sugar
¼ tsp. cream of tartar
In a large bowl, beat the egg yolks on for about 2 minutes. In a separate bowl, whisk together the cup of sugar, flour, and the salt then slowly add the sugar mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade.
Scald the milk, and then add it very slowly, in small amounts, to the egg mixture while continuously beating.
Pour the batter into a saucepan, add the butter, and cook over medium heat, stirring constantly until thickened. This should take 3-5 minutes, do not let it boil. Remove from the heat and stir in the vanilla and raisins. Cover and set aside.
Preheat the oven to 350°.
In a clean, chilled bowl beat the egg whites until they form stiff peaks. Slowly beat in the remaining sugar and the cream of tartar.
Uncover and stir the custard until the chips are fully incorporated. Pour immediately into the prepared pie crust and top with the meringue. Make sure to spread the meringue completely to the edges so that the custard is sealed in. Bake for 20-25 minutes or until golden brown. Cool slightly on a rack. It can be served warm, at room temperature, or cold. Enjoy!