I love to watch The Pioneer Woman on TV. I appreciate that she’s down-to-earth, and real. By “real” I mean that she uses a combination of fresh, homemade and prepared (i.e. canned or frozen) ingredients. She’ll use a can of Campbell’s cream of mushroom soup in a recipe, but also makes her own applesauce. She has a great balance in the kitchen. Just my style. If you aren’t DVR-ing her show, yet, you should start!
I love cooking shows! There are a few, however, that I simply cannot identify with…such as the Barefoot Contessa. She’s wonderful, but does every single little thing from scratch, and for my lifestyle, most of her dinner recipes are too fancy (Rack of Lamb Persillade?). Or they involve ingredients that I will probably never, ever buy. She is talented, but I might need another 20 years before I have time to give her recipes a try. Rachael Ray, Sandra Lee and The Pioneer Woman are more my speed.
As much as I love The Pioneer Woman, I have yet come to across this Chocolate Pie recipe that a friend shared on Facebook today! It looks amazing, and is totally do-able by my amateur standards. I feel that I MUST pass it on to our readers! Here’s a link to her step-by-step instructions, which are not only easy to follow, but entertaining as well! Below, I will share the basic recipe so you can scan it and see if it meets the criteria for something you would attempt.
1 whole Pie Crust, Baked And Cooled (or you can use a Graham Cracker Crust)
1-1/2 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
2 teaspoons Vanilla Extract
2 Tablespoons Butter
Whipped Cream, For Serving
Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!