Pie #50 – Mocha Bavarian Cream Pie

Pie 50 is chocolate, Mmmmm, chocolate.

Welcome to the Holiday Season. Only 2 months until Xmas. Olivia is diligently loading Christmas music to her iPod as I type. She wants to hear it but no one else in the house has that enthusiasm. I also hear at least one friend already has the tree up and most of the holiday shopping done. The shopping thing is pretty smart. As long as you don’t keep shopping. The tree, I hope you enjoy.

Pie 50 is a selection from my wife, who went old-skool and pulled this from a cookbook on our bookshelf. It’s from the Better Homes and Gardens New Cook Book. It’s 1996 new. It’s a no-bake, cream pie in the Bavarian tradition. Meaning something with chocolate in it.

The crust!:

2 cups walnut, pecans or almonds (I used all 3)
3 tbsp. sugar
2 slightly beaten egg whites

Pre-heat oven to 375F. In a food processor, blend nuts and sugar until fine. Add egg whites and blend until joined. Pour mixture into 9 inch pie plate and using a spatula, press into bottom and up sides. Bake for 10-12 minutes or until crust appears dry. Set aside to cool.

The filling!:

1/2 cup sugar
1 envelope unflavored gelatin
2 cups milk
2 oz. unsweetened bakers chocolate, chopped
2 tsp. instant coffee crystals
4 egg yolks
1 tsp. vanilla
1 cup whipping cream

In a heavy saucepan, combine sugar and gelatine, stir in milk. Add chocolate and coffee crystals. Cook over medium heat until gelatin dissolves and chocolate melts.

In a mixing bowl, slightly beat egg yolks. Gradually, stir in half the gelatin mixture into egg yolks. Pour yolk mixture back into saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and add vanilla. Chill gelatin mixture for 30 minutes.

In a mixing bowl, whip the cream until soft peaks form. Fold into your gelatin mixture. Continue to chill until filling mounds when spooned. Transfer filling to pie crust. Garnish with chocolate shavings if desired.

Cover and chill for at least 8 hours or until set. Or until you can’t take waiting anymore. Hopefully, for at least 3 hours.

I had a slice and found that the crust overpowers the filling. For me it’s not chocolatey enough. But I do like the pudding texture of the pie and the taste of the crust. I’d add some sweetened chocolate if I were to do it again.

As an aside, last Friday we welcomed a new, feline member to our family. King Solomon, the 3 legged Lynx Siamese, I say hello again to you. Solomon was found through Austin Siamese Rescue as a courtesy listing from O’Malley Alley Cat Rescue of Nacogdoches, Texas. I did an online foster through Save A Pet on Facebook and after a time just decided he would be well-tended to in our home. My wife and the kids agreed. Solomon, you will be loved but you need some company…

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Filed under Chocolate Pies, Cream Pies, Homemade Pie Crust Pies, Non-bake Pies

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