My friend, Cat, bought some of my favorite tiny, little pie-making Weck jars this week and she texted me to ask which pie to make which reminded me of something important.
Friends. If you are stretched thin and only have a little bit of time to make a pie ~ pick chocolate. However, if the time fairies shows up and you have over an hour ~ make chocolate and coconut.
Because then you can have both. Mixy-moo-ed together. (Cat thought of this idea: She calls it Almond Joy. There are actually no almonds in that tiny chocolate + coconut delight. But it does bring joy.)
The best thing about both of the custard recipes is you can fix them ahead of time. And then pop it in the fridge til you’re ready to use them. You can also make the pie crust ahead of time. Here’s the easy no roll crust recipe.
If you don’t have Weck jars, pull out the pyrex. They’re pretty cute, too.
After you make (and bake) the crust, it’s time … here is the easiest, most delicious chocolate custard recipe you’re gonna find. Mmmmm.
Chocolate Cream Pie
1/3 c flour * 3/4 c sugar * 1/4 t salt * 1/4 c cocoa * 3/4 c water * 1 c milk * 4 egg yolks * 1 t vanilla * 1 T butter
In a heavy saucepan, combine flour, sugar, salt and cocoa. Mix well then move to cook top. On medium heat, gradually stir in water and milk. Stir until smooth ~ 1 to 2 minutes. Remove from heat. Whisk egg yolks in separate bowl. Slowly add yolks and bring to a boil, whisking continually until thickened. Remove from heat, stir in butter and vanilla. Allow to cool.
After making the custard (both hopefully ~ here’s the coconut recipe), drop a few tablespoons in a cooked and cooled pie lined jar. Then top with whipped cream. Serve right away … or store in the fridge.
Super easy, watch and see …
remember now … eat happy! (it’s a gift.)