Sunday, December 25, 2011

Chocolate buttermilk pie

Here are two great recipes for chocolate buttermilk pie. The first is the one I made for Mitzvah Day. I made it yesterday because it's firmer on the second day.
Chocolate buttermilk pie

2 squares unsweetened chocolate
1/3 cup cocoa
4 egg yolks
1 cup sugar
1/2 teaspoon salt
1-1/2 cups milk
1-1/2 cups buttermilk
1 teaspoon vanilla
5 tablespoons cornstarch
2 tablespoons butter
cooked pie shell
optional: whipped cream

Stir together cornstarch, cocoa, salt, and sugar in a non-stick pot. Add a little bit of the milk and mix to a thick paste. Gradually add the rest of the milk, stirring constantly. Cook over low heat, stirring frequently, until the mixture thickens completely (this takes quite a while unless you warm the milk before you begin).

Meanwhile, crush the unsweetened chocolate into powder/small chunks(I use a food processor); add it to the pot and keep stirring. When the mixture is beginning to thicken, add the buttermilk gradually. Keep stirring.

Separate four eggs (three would be enough actually). When the cornstarch-chocolate mixture is thick, add a bit of it to the yolks in a smaller bowl, stir, and then stir the yolks into the pot.

Last, add the vanilla and butter and when it's all stirred together, let it cool a bit and then dump it into the cooked pie shell and chill, covered.

Note: you can make meringue from the egg whites and put it on top if you don't have another use for them. I prefer whipped cream, myself.

Here's the other recipe, it's great too.

Chocolate pie #2

2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
2 cups milk 2
1 cup buttermilk
2 tablespoons butter
1 teaspoon vanilla
2 cups (12-oz. pkg.) semi-sweet chocolate chips
whipped cream
Cooked pie shell

Combine sugar, cornstarch and salt in non-stick pot. Add milk as above (first a little bit to make a paste, then the rest gradually while stirring). When mixture is getting quite hot, add buttermilk gradually, stirring all the while.

Let mixture come to a boil; stir for one more minute. Add butter, vanilla, and chocolate chips; stir until chips are melted and mixture is well blended. Take off heat and cool slightly; dump into pre-baked pie shell. Refrigerate overnight or until chilled and firm. Top with whipped cream.



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