How do you make chocolate pie filling from scratch?

For the chocolate filling
  1. 1 premade deep dish pie crust.
  2. ¼ cup cocoa sifted (This is a good brand.)
  3. 1/4 cup all-purpose flour sifted (I like this brand.)
  4. 1 and ⅓ cup sugar.
  5. 3 large egg yolks beaten.
  6. 1 and ½ cup whole milk.
  7. 1 teaspoon pure vanilla extract (I use this brand.)
  8. 2 tablespoon real butter (like this)

Why is my chocolate cream pie runny?

You need to cook the filling long enough so the mixture coagulates (that happens at 160 degrees), but if you cook it too long, and don’t stir the mixture enough (stirring keeps the temperature down), you’ll overcook the custard: Overcooking breaks down those all-important proteins, and that’s when the weeping starts.

How do you make chocolate pudding pie from scratch?

  1. Prepare the frozen pie crust according to package instructions.
  2. In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended.
  3. Pour into baked pie shell.
  4. Refrigerate 4 hours, or up to 24 hours.
  5. Top with whipped cream, and chocolate shavings, if desired, and serve.

What is chocolate pie made of?

We start with sugar, egg yolks (you can save the whites for an Angel Food cake or Funfetti cake!), cornstarch (to help firm up the chocolate pie and make it sliceable rather than soupy!), salt, milk, and heavy cream.

Do you have to refrigerate chocolate pie?

I made a chocolate cream pie for guests this weekend. Experts say that after cooking cream pies, you should let them cool at room temperature for just 30 minutes, then put them in the refrigerator to complete cooling. They should be kept refrigerated except when you serve them.

Should you poke holes in bottom of pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Do this whenever you need to fully or partially bake the crust before adding the filling.

What happens if you don’t use pie weights?

Thanksgiving Help Line

First time making a pumpkin pie. For most fruit pies, you do not need to blind-bake the crust, since the crust and the fruit will cook together slowly in the oven. If you don’t have pie weights or dried beans, the most effective weight to use is another pie dish, if you have one.

Can you put pie weights directly on dough?

Here’s our answer: weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. Carefully line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans.

Can I blind bake without weights?

2. Use some sort of pie weights to weigh down the pastry. Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights.