Julie in CA Posted March 26, 2013 Share Posted March 26, 2013 I realize there may be a variety of opinions about "perfect", so I'm just looking for what *you* think makes chocolate cream pie perfection. I need a description of the crust, the filling, topping, garnishes, etc. Thanks! Quote Link to comment Share on other sites More sharing options...
gaillardia Posted March 26, 2013 Share Posted March 26, 2013 Perhaps rose bush leaves dipped in chocolate then frozen, then peeled off for a garnish was my first thought. Quote Link to comment Share on other sites More sharing options...
Um_2_4 Posted March 26, 2013 Share Posted March 26, 2013 Flaky, buttery thick crust (I need it to support the filling, I can't stand pies where the crust is too weak and falls apart) Filling should be uniformly creamy (no lumps) , milk chocolate preferred topping: should be airy and sweet with a hint of vanilla Garnish: classic choc shavings AND Thanks, now I'm hungry for chocolate...So when can I expect delivery of said pie ? :laugh: Why, oh Why did I open this thread....... :drool: Quote Link to comment Share on other sites More sharing options...
Freckles Posted March 26, 2013 Share Posted March 26, 2013 Buttery flaky crust. I would rather it fall apart than be too dense. Smooth creamy chocolate filling. It should hold it's shape but not be thick like jello Fresh whipped cream chocolate shavings on top! yum Quote Link to comment Share on other sites More sharing options...
Shamzanne Posted March 26, 2013 Share Posted March 26, 2013 Crisp, flaky, sturdy crust. Lightly sweetened, silky, mousse-like in richness yet cold, smooth, and firm in its texture darkish chocolate filling. Lightly sweetened real whipped cream in abundant quantity on top. Dark chocolate shavings, if anything, to decorate. The only acceptable addition is firm slices of banana in a single layer beneath the chocolate. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted March 26, 2013 Author Share Posted March 26, 2013 So, the filling, specifically. More pudding-ish? Or a little lighter but still super-rich, like mouse? Quote Link to comment Share on other sites More sharing options...
Annie G Posted March 26, 2013 Share Posted March 26, 2013 So, the filling, specifically. More pudding-ish? Or a little lighter but still super-rich, like mouse? For me, chocolate cream pie is more pudding like, where a mousse filling is more for a French Silk style pie. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 26, 2013 Share Posted March 26, 2013 http://followthecook.blogspot.com/2008/07/im-telling-you-i-can-feel-my-waistline.html Quote Link to comment Share on other sites More sharing options...
Brilliant Posted March 26, 2013 Share Posted March 26, 2013 So, the filling, specifically. More pudding-ish? Or a little lighter but still super-rich, like mouse? I like the pudding-y creamy filling. Not too mousse-y, nor do I want it too rich & dark & heavy. Luby's is the best I've ever had. Try making it at home to experience the perfection. Quote Link to comment Share on other sites More sharing options...
Denisemomof4 Posted March 26, 2013 Share Posted March 26, 2013 definitely prefer the pudding like filling. I like rich but not overly sweet. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted March 26, 2013 Share Posted March 26, 2013 Graham cracker crust, topped with toffee sprinkles. Upon further consideration, I like the shortbread crust version better. And to clarify, the toffee sprinkles should be on a generous dollop of whipped cream. Quote Link to comment Share on other sites More sharing options...
Um_2_4 Posted March 26, 2013 Share Posted March 26, 2013 Pudding like filling for sure... the filling texture should contrast with the lightness of the topping... Quote Link to comment Share on other sites More sharing options...
Barb_ Posted March 26, 2013 Share Posted March 26, 2013 pudding :laugh: Quote Link to comment Share on other sites More sharing options...
justamouse Posted March 26, 2013 Share Posted March 26, 2013 Crisp, buttery, flaky crust. Deep dark chocolate pudding, semi-sweet with a little more salt in it than the recipe calls for, and gobs of whipped cream that has about a tbsp of sugar in it--so more on the unsweetened side. You could coat the crust with a layer of ganache to keep the pudding from seeping. I am not for a mousse filling. Otherwise it should be called mousse pie. Pudding filling, cut back on the milk/c ream so that's it's firm and custard like. Quote Link to comment Share on other sites More sharing options...
Alte Veste Academy Posted March 26, 2013 Share Posted March 26, 2013 Crisp, buttery, flaky crust. Deep dark chocolate pudding, semi-sweet with a little more salt in it than the recipe calls for, and gobs of whipped cream that has about a tbsp of sugar in it--so more on the unsweetened side. You could coat the crust with a layer of ganache to keep the pudding from seeping. I am not for a mousse filling. Otherwise it should be called mousse pie. Pudding filling, cut back on the milk/c ream so that's it's firm and custard like. This sounds good to me, but I really like a shortbread crust. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 26, 2013 Share Posted March 26, 2013 This sounds good to me, but I really like a shortbread crust. Yes. Quote Link to comment Share on other sites More sharing options...
justamouse Posted March 26, 2013 Share Posted March 26, 2013 This sounds good to me, but I really like a shortbread crust. That is awesome, too. :D Truthfully, this dairy free sugar free person is just being a sugar voyuer at this point. Shortbread, gingersnap, whatever. Hand me a shovel. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted March 27, 2013 Share Posted March 27, 2013 Try this one. It is NOT like pudding, but is very rich and creamy. CHOCOLATE SILK PIE 1 unbaked pie crust 1 C semisweet chocolate chips 1/2 C butter 1 C sugar pinch salt 1 Tbsp cocoa powder 3 eggs 2/3 C evaporated milk 1 tsp vanilla Preheat oven to 350 Bake pie shell for 8 minutes. In large bowl, melt chocolate chips & butter at 50% power for 2 minutes in microwave. Stir until smooth. Whisk in the rest of the ingredients. Pour mixture into pie crust. Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely, refrigerate until ready to serve. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted March 27, 2013 Share Posted March 27, 2013 So, the filling, specifically. More pudding-ish? Or a little lighter but still super-rich, like mouse? Ew. No. That's pudding in a pie crust, not chocolate cream. Blech. Quote Link to comment Share on other sites More sharing options...
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