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March 2, 2009 / kristieinman

>choc creme PIE Sunday

>Once again we had PIE Sunday.
I made a really good chocolate creme pie, I forgot how much I love homemade chocolate pudding, slowly cooked in a double broiler. I don’t understand how they can even call that instant stuff ‘pudding’ it tastes nothing like it! I’ll tack the recipe I used to the end of this blog…

I found a funky pepper in a pepper, so we took a picture, then Eve ate it.

Enoch loves balls, any ball! He throws them with amazing accuracy. He uses them as an excuse to explore, it’s ‘creative throwing’, if he wants to go there, he just tosses a ball in that general direction. He’s such a cutie!

Lastly, it’s my birthday Monday, so happy birthday to me:-) What do I get for my birthday? Well I got some gifts early, like my trip to Sybaris, and Bill got me a new quad, I so needed that!! Danni gave me lice, that’s a dream come true. And I guess there’s something that I still get to be surprised with tomorrow!

Chocolate creme pie thanks to About.com
(I used meringue on top, why waste the egg whites?)
A chocolate cream pie with whipped topping.
Cook Time: 25 minutes
Ingredients:
3/4 cup sugar
1/3 cup cornstarch
2 squares unsweetened baking chocolate, cut in small pieces
1/2 teaspoon salt
2 1/2 cups milk
3 egg yolks, beaten
1/2 teaspoon vanilla extract
1 pastry shell, 9-inch, baked
.
Chocolate Cream Pie Whipped Topping
.
1 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
Preparation:In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.
Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.
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6 Comments

Leave a Comment
  1. JoEllen / Mar 2 2009 5:08 am

    >Happy Birthday! Sorry to hear about the lice…it had sounded like everyone else in your household had gone unscathed. Bummer.I love pie…and can’t wait to try this one out!

  2. Family / Mar 2 2009 12:46 pm

    >Happy Birthday!!! Throw that ball baby!!

  3. Wendy / Mar 2 2009 1:04 pm

    >Happy Birthday! Your pie looks delicious.

  4. Kristin / Mar 2 2009 2:10 pm

    >Happy Birthday!mmmmm…pie…

  5. TheQueen@TerrorsInTiaras / Mar 2 2009 2:50 pm

    >How nice of Danni to share. 😦 So sorry. Have a good birthday, though. Maybe you could pretend you are at the spa with mayo in your hair, getting special treatment instead of killing lice. Ick.

  6. Lindsay / Mar 2 2009 7:56 pm

    >Happy birthday! That stinks about the lice, though. Hope your day is great despite that. 🙂

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