Now that I’m the official chef of Thanksgiving for the in-laws, I wanted to add my own recipe to the mix- some new tradition I could call my own. The solution? Pie. Chocolate cream pie to be precise. Delicious Godiva chocolate cream pie that is so rich people asked for small pieces and then came back over to have it again days later. The recipe is modified from Gourmet (Feb ’04), but I didn’t bother with homemade crust and topping- store-bought is just fine and no one will notice with the tasty deliciousness of the filling.
So, for your chocolate pleasure…. my very own Godiva Cream Pie.
Godiva Cream Pie
Prepared pie crust- fresh, frozen, or graham cracker
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted (I use Godiva)
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
(Whipped cream for topping if you like)
Bake crust if necessary according to package instructions and allow to cool.
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Top with whipped cream to serve, if you like.
(Note- this pie is very rich. The ingredients make two shallow pies or one in a very deep crust and should serve 8-10 people easily. For the very lazy- skip the sieve step and just beat the lumps out with a fork- that’s how I do it.)