By Nancy Jill Thames
When a reader learned I had won a prize for my Chocolate Cream Pie she asked for the recipe. So, today, I'm happy to share. Now the SECRETS lie in adding the egg yolks in the beginning (this saves a lot of grief instead of adding them gradually to the cooked filling), using half heavy whipping cream for the milk, and using plastic wrap to prevent a film forming over the cooked filling. The chocolate pie appears in an excerpt from Chapter 4 in Book 6 WAITING FOR SANTA:
When a reader learned I had won a prize for my Chocolate Cream Pie she asked for the recipe. So, today, I'm happy to share. Now the SECRETS lie in adding the egg yolks in the beginning (this saves a lot of grief instead of adding them gradually to the cooked filling), using half heavy whipping cream for the milk, and using plastic wrap to prevent a film forming over the cooked filling. The chocolate pie appears in an excerpt from Chapter 4 in Book 6 WAITING FOR SANTA:
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“Nothing important. Just asking her if she knew anything about a man who was supposed to come over and play Santa last night for the kids.”
“Is he a
criminal?” Daisy asked, alert.
“I don’t
think so. Anyway, we’d better get back to the hospital. Cecilia will be
wondering where we are.”
Nicely done, Walter.
Daisy
appeared satisfied.
“Hmm.
You’re probably right. I’ll tell Douglas we need to go. Jillian, thanks so much
for having us today. The dinner was amazing. Especially the chocolate pie. I
want to get your recipe.”
“Sure,
anytime, but you’ll have to watch how I make the ganauche—there are a few
tricks.”
CHOCOLATE CREAM PIE
By Nancy Jill Thames
1 freshly baked 9" pie shell
For the filling:
1/4 c. all purpose flour
1 c. sugar
2 T cornstarch
1/4 t. salt
1 1/2 c. milk
1 1/2 c. heavy whipping cream
3 egg yolks, beaten (try and remove the little white parts)
2 1/2 squares (ounces) unsweetened baking chocolate
2 T butter
2 t vanilla
For the topping:
1 c. heavy whipping cream
1/4 c. sugar
1 t. vanilla
Filling: In a 3 qt. saucepan mix together flour, sugar, cornstarch, salt, cream, milk, beaten egg yolks, and chocolate. Stirring constantly, bring to a boil and remove from heat. Add butter and vanilla, mixing in well. Pour filling into bowl, cover with plastic wrap, pressing down on the filling to prevent air from entering, and place in freezer to cool.
Topping:
Beat heavy whipping cream until almost stiff. Gradually add sugar and beat until soft peaks form.
Pour cool filling into pie shell. Top with whipped cream and garnish with chocolate shavings or chocolate chips if desired.
See you in my books!
~Nancy Jill
CONTACT INFORMATION
Mystery novelist Nancy Jill Thames began publishing Christian fiction
in 2010. The author of six books in the Jillian Bradley series, she is an award
winning blogger and is listed numerous times on the Author Watch Bestseller’s
List, this in addition to winning first place for her Chocolate Cream Pie.
When she isn’t plotting her next book, she spends time with her six
grandchildren in two states, tags along with her husband on business trips, and
plays classical piano for her own personal enjoyment. She is an active member
of the Leander Writers Guild and supports the Central Texas SPCA with a portion
of her book sales.
Nancy Jill is busy working on book 7 "The Ruby of Siam" a mystery taking place in London, England. To learn more about the author and check out her books, please visit her blog at
To view and purchase her books on this site, please visit the Cozy Book Store.
I cannot resist chocolate cream pie! Thanks so much for sharing your prize winnin' recipe! I might just make it this weekend!
ReplyDeleteOh Nancy, you've just piqued my chocolate obsession with this recipe! Planning to make it this weekend.
ReplyDeleteThank you ladies!
ReplyDelete~Nancy Jill