is the pie for this week.
David has been hinting around for weeks that I haven’t made a Chocolate Cream Pie for a while. So this morning I whipped one up.
Hint for keeping the Whipped Cream from “falling”. When whipping the cream as it reaches the soft peak stage have ready a cooled mixture of 1 tsp unflavored gelatin dissolved in 1 tbs water for each cup of whipping cream, that you have nuked for 10 secs on high to thoroughly dissolve the gelatin. As the soft peaks form slowy add this mixture while continuing to whip on high until stiff peaks form. You can keep this whipped cream under refrigeration for up to 4 days and it will be as good on the fourth day as it was on the first.
I make the filling in the MW oven instead of on the stove, easy breezy never any scorching or lumps and no constant stirring, just a whisking every 2-3 mins.
Eddie


David has been hinting around for weeks that I haven’t made a Chocolate Cream Pie for a while. So this morning I whipped one up.
Hint for keeping the Whipped Cream from “falling”. When whipping the cream as it reaches the soft peak stage have ready a cooled mixture of 1 tsp unflavored gelatin dissolved in 1 tbs water for each cup of whipping cream, that you have nuked for 10 secs on high to thoroughly dissolve the gelatin. As the soft peaks form slowy add this mixture while continuing to whip on high until stiff peaks form. You can keep this whipped cream under refrigeration for up to 4 days and it will be as good on the fourth day as it was on the first.
I make the filling in the MW oven instead of on the stove, easy breezy never any scorching or lumps and no constant stirring, just a whisking every 2-3 mins.
Eddie

