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Chocolate Custard Pie
I love custard pies! Well, honestly I don’t think I have ever met a pie that I didn’t love, but custard based pies are my first love. I first shared my love of custard pies here on the blog with a classic Egg Custard Pie. A cream vanilla custard pie that is a great memory I have of my dad, That basic custard pie it started my love affair with custard pies.
Custard pies are pies that start with a custard base of milk or cream, eggs sugar and flavors. Custard pie fillings are uncooked when you and add them to a raw pie crust before baking it. This process of uncooked components being cooked at the same time is where they differ from cream pies, which have a fully cooked fillings that you add to a cooked and cooled crust.
Making the Pie
With this Chocolate Custard Pie, you will have two basic parts of the recipe, making your crust and prepping the filling. Neither step is hard, but the filling does need a little patience when working with your cream and egg mixture. With any custard pie, the cream needs scalding before you add it the egg mixture. Scalding cream just means adding your cream to a saucepan and heating it to the point of almost boiling.
Did you catch that I said “almost boiling” there? Good, that’s important. You don’t want your cream to boil, just look for those little bubbles that start to form around the edges of the pot and your cream is ready. Keep a close eye on your cream when it is working its way up to a scald, you don’t want it to boil or scorch. That would not make a tasty pie!
For the crust, I just used my basic pie crust that you can find here. As with any traditional crust, you will need a “flour”, cold water, and really cold cubes of butter. I like to keep some cubed butter in the freezer so I can just pull it out when I am making a pie crust. The colder the butter the better texture it will give to your pie crust, so I recommend you cube the butter in this recipe and let it sit in the freezer until you are ready to make your pie crust. It shouldn’t take more than 30 minutes or so to get cold enough to use. You can find all the steps to making this great crust and filling below in the recipe card.
I promise that these few steps will yield and amazing pie. A dessert that you and your family will not believe is diet friendly. I don’t know about you but I love being able to convert my favorite recipes with having them taste like diet food! Nobody likes to feel deprived or be reminded daily of being on a diet right? Thankfully, with this type of food freedom, we don’t have to feel like we are on a diet at all.
- Temper the eggs: when preparing the filling, yu will need to pour 1/4 cup of the hot cream mixture into the beaten eggs at a time mixing as you do. This will prevent scrambled eggs.
- Stir in the cream slowly trying to avoid lots of little bubbles or a “foam” on top of the mixture. These bubbles will not take away from the taste of the pie but it can affect the appearance and texture of your pie much smoother.
- Freezing the crust before adding the filling and baking will keep your crust nice and golden brown. Otherwise, the crust could get a little over cooked.
- Chill this pie completely before serving for the best results, although it does taste amazing after just cooling on the counter.
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