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Chocolate Cream Pie Filling

Author
JWU College of Culinary Arts

Recipe ID
C00679

Ingredients
US standard
Metric
Milk
7 lb
78%
Heavy cream
1 lb
11%
Granulated sugar
1 lb 4 oz
14%
Salt
0.25 oz
0.17%
Cocoa powder
8 oz
5.5%
Cornstarch
10 oz
7%
Granulated sugar
1 lb
11%
Milk
2 lb
22%
Eggs
12 oz
8.3%
Vanilla
2 oz
1.50%
Butter
8 oz
5.5%
Totals
14 lb 12.25 oz
163.97%
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Place the first four ingredients into a heavy bottom pot and bring to a scald.
  4. Take the next three ingredients, blend together well and dissolve them into the milk.
  5. Add the eggs to the milk mixture and mix well.
  6. When the ingredients in step 1 come to the scald, slowly add the egg mixture and cook until the mixture returns to a slow boil. Continue to cook for 2 to 3 minutes.
  7. Note: you must stir the mixture constantly with a wire whisk during the cooking procedure.
  8. Remove from the stove, add the vanilla and the butter, and whisk until well blended.
  9. Place mixture into pie molds and cover with a piece of plastic wrap.
  10. When well-chilled, unmold into a pre-baked pie shell, cover with whipped cream, and decorate with chocolate shavings.