The manufacturing procedure is extremely simple, you just require to adhere to the techniques that we have actually created on this page. The following are the stages of just how to prepare CHOCOLATE AND VANILLA PUDDING PIE.
As soon as September rolls around, it’s pie season! Pumpkin pie, apple pie, pecan pie, everywhere you turn a slice a pie is tempting you!
Today I bring you pie, a pie that’s my family’s favorite. A pie that can be made year round and every time you make it, it will be gone in no time! Chocolate and vanilla pudding pie!
I love cooking and baking from scratch. But as much as I love it, there are rare days when I reach for a pre-packed-store-bough-convenient food. Although that is happens only a few times a year, there are things I would never ever choose the pre-package route.
- 2 cups (240 grams) Gold Medal Flour® all-purpose flour
- 2/3 cup (150 grams) cold butter, diced
- 2 Safest Choice™ Pasteurized Egg Yolks
- 1-2 tablespoons iced water
- 3 Safest Choice™ Pasteurized Egg Yolks
- 2 tablespoons Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 tablespoons (16 grams) cornstarch
- 1 2/3 cups (400 ml) milk
- 5 oz (140 grams) chocolate, chopped
- 1 envelope gelatin
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 3 Safest Choice™ Pasteurized Egg Whites (must be at room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 3/4 cup heavy whipping cream
- chocolate curls
- Place the flour, butter and egg yolks in a food processor and pulse until the mixture resembles bread crumbs.
- Slowly, few drops at a time, add enough water until the mixture forms a soft dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes for up to 3-4 days.
- Once chilled, roll the dough out on a floured surface and line it on the bottom and sides of a 9″ pie crust, preferably with removable bottom.
- Heat the oven to 375F.
- Prick the pie crust all over with a fork, cover with parchment paper and fill with baking beans.
- Bake the pie crust for 10 minutes in the preheated oven.
- Remove the baking beans and paper and bake for an additional 10-12 minutes until slightly golden.
- Cool completely.
- While the pie crust is cooling, make the pudding.
- In a medium size saucepan, whisk the milk, egg yolks, sugar and cornstarch.
- Cook the mixture over low heat until thickened, stirring constantly, approximately 10 minutes.
- Divide the pudding into two bowls.
- In a heatproof bowl melt the chocolate and stir it into half of the pudding.
- Spread the chocolate pudding in the pie crust, cover with a plastic wrap and refrigerate until set, about 30 minutes.
- Place the 3 tablespoons of cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy.
- Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
- Stir the gelatin into the reserved pudding along with the vanilla extract.
- In a grease-free bowl, whisk the egg whites with the cream of tartar until peaks form. Slowly add in the sugar and continue whisking until firm peaks are formed.
- Fold the egg whites into the vanilla pudding and spoon it over the chocolate pudding layer.
- Cover with plastic wrap and refrigerate until set.
For full instructions please see : atreatsaffair.com
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