I made this new recipe for chocolate pie the other day, and it turned out way different than I expected. Instead of being a pudding consistency, it was almost like a gooey brownie. It. Was. So. Good.
CHOCOLATE BROWNIE PIE
2 cups white sugar
5 Tablespoons cocoa powder
1/4 cup flour
1 12-oz can evaporated milk
1 teaspoon vanilla
4 egg yolks
1/4 cup butter
First, I took a refrigerated crust and pressed it into the 9-inch pie pan.
In a medium saucepan, I stirred together the sugar, flour, and cocoa.
Then, I whisked in the can of evaporated milk.
Before turning on the heat, I added the egg yolks and butter. It’s really important to mix this all together before turning on the heat and keep whisking constantly to keep chunks of egg from forming. I know this from experience-Chunky Egg Pie, anyone?
I cooked and stirred just until all the butter had melted.
Finally, I poured the filling into the pie crust and baked it at 350 for 35 minutes, until the pie wasn’t “wobbly” when I shook it.
I wanted to try something a little different from my usual whipped cream, and I keep seeing stuff pop up on Pinterest about Coconut Milk Whipped Cream. It was a great replacement for whipped cream, and Nathan really liked it, but I can’t say I will make it again.
All I did was open a can of coconut milk- the milk was separated into thick “cream” and some watery liquid. I drained the liquid and put the thick cream into a bowl. I whipped it for about 3 minutes with a tablespoon of sugar and a splash of vanilla.