Chocolate cream pie how to#
Chocolate cream pie cracker#
Chocolate cream pie free#

Wrap the dough in plastic or paper, and refrigerate it for 30 minutes, or for up to a couple of days. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Pat the dough into a disk. Roll the disk on its edge, like a wheel, to smooth out the edges. There'll probably still be a few sandy bits breaking off that's OK. Use a spray bottle of water to lightly spritz these places that way you'll add JUST enough water to bring the dough together.įold the dough over on itself, first from one side, then the other, then from each end. Transfer the crumbly mixture to a piece of waxed or parchment paper.

Chocolate cream pie how to#

Add an additional 2 tablespoons ice water, tossing to combine the lumps will become larger.Īt this point you can continue to add water, a tablespoon at a time, until you can gather the dough into a cohesive ball.īut the flakiest crust demands you add the smallest amount of water possible here's how to reach that goal. Start by sprinkling 2 tablespoons water over the crust, and tossing everything together to distribute the water the mixture will come together in spots, and be dry in others. The amount will vary, depending on how accurately you measured your flour, and how humid it's been in your kitchen lately. Next, you're going to add ice-cold water. Work the flour and shortening until the mixture is in lumps the size of small peas.ĭice 4 tablespoons (57g) butter into 1/2' pieces, and work into the mixture until you have an irregularly lumpy mixture, with some pieces of butter the size of your fingernail. I recommend Crisco the less expensive store brands I've tried just don't cut it.

Work in 1/4 cup (46g) vegetable shortening. Start by whisking together 1 1/2 cups (181g) King Arthur Unbleached All-Purpose Flour and 1/2 teaspoon salt in a shallow bowl.

Chocolate cream pie free#

Feel free to skip all this crust stuff, and scroll down to the filling directions. That said – if you already make a darned good crust, simply use your own recipe and technique to make a single baked 9' pie crust. Stay calm and roll on! I'm going to walk you through this one step at a time, so even if you panic at the thought of making pie crust, trust me – this will be the best crust you've ever made. Let's start with that stress-inducing crust. We're going to make a deep-dark Chocolate Cream Pie that'll make even the best diner's version pale (literally) in comparison. Throw your shoulders back, stride confidently into the kitchen, and get out your rolling pin. If you fall into either of these categories, chin up.

Which leads me to believe, there are still a lot of you out there either 1) shunning homemade pie as too difficult due to that pesky crust, or 2) furtively unrolling a frozen/thawed store-bought crust into your pie plate. I asked the roomful of people, 'Who here makes a good pie crust?' I recently did a pie demonstration for about 60 people gathered at Titcomb's, my favorite local bookstore (and one that every book-lover should visit at least once in their lives. It'll taste pretty good, too.īut to make a classic diner-style chocolate cream pie, the kind you see sitting under a cake cover on the formica counter at the local Dip 'n' Sip, you need to make a pie with REAL crust: tender, buttery rolled-out crust. Yes, you can quickly and easily put together a chocolate cream pie using the ingredients mentioned above.

Chocolate cream pie cracker#

As you've probably already surmised from looking at the mouthwatering picture, it's classic chocolate cream – 'starter pie' (using a packaged graham cracker crust, chocolate instant pudding, and Cool Whip) for many a budding baker. America's top three favorite pies are (drum roll, please):Īnd NOT cherry, blueberry, strawberry, lemon meringue, pecan, custard, shoofly, sweet potato, or key lime.