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textured cream pies, flavored with spirits and ruffled
with whipped cream are definitely not everyday desserts.
For special menus, however, extravagant endings are most
appropriate. Here is the first of two pies (Rum Cream
Pie will be the next installment) that are sure to rate
rave reviews. Both should be made ahead and chilled
before serving.
2 cups milk
1/3 cup sugar
5 oz. semi-sweet or milk chocolate, cut up
1/4 cup flour
4 egg yolks
1 1/2 teaspoons vanilla
1 cup whipping cream
9-inch baked pie shell
Combine 1 1/2 cups milk,
sugar and chocolate in saucepan. Stir over medium-high
heat until chocolate melts. Beat remaining 1/2 cup milk,
flour and egg yolks in a bowl, using a wire whip, until
very smooth. Gradually whip in about half of the hot
mixture, then return the bowl's entire contents to
remaining hot mixture in the saucepan. Cook, stirring
all the while, until it thickens and boils. Boil gently,
stirring vigorously with a wire whip, for one minute.
Stir in vanilla. Cover surface of chocolate mixture with
plastic wrap to prevent a skin from forming. Chill. Whip
cream. Fold 3/4 of the cream into chocolate mixture.
Turn into pie shell. Pipe or dollop remaining cream on
top. Garnish with grated or shaved chocolate. Chill
before cutting.
Makes 6 to 8 servings.
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