Both of these pie fillings serve 6-8 and are perfect complements to the Sweet Morsel/Nut crumb crust.
Molten Chocolate Crackle Pie filling
Serves 6-8. If you’d like to make this with a traditional crust, here’s the complete recipe as it appeared in . This is easy and you don’t even need a mixer. Just whisk it all together and done. Chocolate chunks (or chips) are folded into the batter just before baking. Enjoy!
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 1/2 teaspoon kosher salt
- 10 tablespoons salted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Preheat oven to 375° F. Bake until puffed on top, 35-55 minutes, but still wiggly in the center. The longer you bake, the more set your pie. As the pie cools, it will fall, have that crackled top, and set up. Let cool 20 minutes, then cut and serve while still warm and gooey, dolloped with lots of whip cream.
Vanilla Cream Pie filling
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 1/2 teaspoons pure vanilla extract
Beat together the egg yolks and milk. In a medium saucepan, mix together sugar, flour, and salt. Whisk the egg mixture into the dry ingredients in the saucepan, over low heat, continue whisking until the mixture coats the back of a spoon and is smooth and thick. Remove from the heat and add in the butter and vanilla, stirring constantly.
Allow the mixture to cool and pour into the baked . This is where you can add filling – say, bananas, if you are making a banana cream pie. Or, add fruit after an initial chill, then chill the pie completely and top with fresh whipped cream to serve.