Decadent Chocolate Cream Pies

Ingredients and Preparation

Crust

• 1/2 cup butter: Softened to room temperature
• 1 1/4 cups powdered sugar: Divided
• 2 large eggs: Beaten
• 2 tablespoons wine: Optional, for added flavor
• 1/2 cup milk
• 1 1/2 cups sifted flour
• 1 1/2 teaspoons baking powder

Filling

• 1/2 pint milk: Approximately 1 cup
• 2 egg yolks
• 3 tablespoons powdered sugar
• 1 tablespoon flour
• 1/6 teaspoon salt
• 1/2 teaspoon vanilla extract

Topping

• 2 egg whites
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ounce premium chocolate: Walter Baker & Co.'s Premium No. 1 Chocolate recommended
• 2 tablespoons sugar
• 1 tablespoon boiling water
• 3 tablespoons cream or milk

Instructions

Step 1: Prepare the Crust

1. Cream the Butter and Sugar: In a large mixing bowl, beat together 1/2 cup of butter and 1 1/4 cups of powdered sugar until light and fluffy.
2. Add Wet Ingredients: Incorporate the beaten eggs, wine, and milk into the butter-sugar mixture.
3. Combine Dry Ingredients: Sift together the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
4. Bake the Crust: Divide the batter evenly into four well-buttered, deep tin plates. Bake in a preheated moderate oven (350°F) for about 15 minutes or until golden brown. Allow to cool.

Step 2: Make the Filling

1. Heat the Milk: In a double boiler, heat 1/2 pint of milk until it begins to steam.
2. Mix the Egg Yolks and Dry Ingredients: In a separate bowl, beat together the egg yolks, 3 tablespoons of powdered sugar, and 1 tablespoon of flour.
3. Combine and Cook: Gradually stir the egg mixture into the steaming milk, whisking continuously. Add the salt and cook for 15 minutes, stirring frequently until thickened. Remove from heat and stir in the vanilla extract.

Step 3: Assemble the Pies

1. Layer the Cakes and Cream: Place two of the baked cakes on large plates. Spread the prepared cream filling evenly over each. Top with the remaining two cakes.

Step 4: Prepare the Topping

1. Beat the Egg Whites: In a clean bowl, beat the egg whites to stiff peaks. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until glossy.
2. Melt the Chocolate: In a small pan, melt the chocolate with 2 tablespoons of sugar and 1 tablespoon of boiling water over medium heat, stirring until smooth. Add 3 tablespoons of cream or milk and mix well.
3. Combine and Spread: Gently fold the chocolate mixture into the beaten egg whites. Spread this topping over the assembled pies.

Step 5: Chill and Serve

1. Set and Chill: Allow the pies to set for a few hours in the refrigerator before serving.

Interesting Facts and Stats

• Chocolate Consumption: The average American consumes approximately 9.5 pounds of chocolate per year (Statista, 2021).
• Baking Powder: The invention of baking powder in the 19th century revolutionized baking, making it easier to create light, fluffy cakes and pastries (Smithsonian Magazine).
• Egg Whites: Beating egg whites to stiff peaks incorporates air, which is crucial for creating a light and airy meringue topping (Science of Cooking).

Sources

• Statista: Chocolate Consumption in the U.S.
• Smithsonian Magazine: The History of Baking Powder
• Science of Cooking: Egg Whites

By following this recipe, you'll create a chocolate cream pie that's not only delicious but also a testament to the rich history and science of baking. Enjoy!