Do you ever find
yourself settling into meal and food traditions “just because?” For instance,
do you always pair a certain main entrée with the same side every time because
that’s the way your mother did it, or does your family look forward to the
scrumptious appetizer you always make on Easter because it’s what you’ve always
done? As much as it’s fun to be innovative in the kitchen and try new things, I
think it’s also a place where you can create a sense of stability and tradition
because family customs feel comforting to your loved ones.
One of these “just because” traditions in my household is my
super easy yet delicious triple chocolate pie on the 4th of July. Customarily,
we have a slice of it while sitting in the driveway watching fireworks and
lighting sparklers. It’s a cool summer treat and the perfect end to a savory
barbeque. Now that my son is older, he’ll often have plans with friends on this
holiday instead of hanging out at home, but I still will make this each year no
matter what. Luckily, it keeps for a while so if my teen is out having fun with
others he can still eat it later on. It’s become such a July 4th dessert in our
house that I often tease that I can’t wait to make it for my future
grandchildren on this holiday.
It’s very easy to pull together, isn’t overly sweet, and the
best part is the chocolate whipped cream on top. You can also play around with
the recipe a bit, perhaps adding some different sprinkles or fun toppings. So, whatever
your family food traditions are, here’s a new one for you to add. I know you’ll
love it.
Triple Chocolate Pie
1 store-bought Oreo pie crust
1 1/2 cups milk
4 large egg yolks
1/3 cup white sugar
2 tablespoons cornstarch
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces semisweet chocolate chips
1 cup cold heavy whipping cream
3 tablespoons confectioners’ sugar
¼ cup chocolate sprinkles
Directions:
Heat 1 cup milk in saucepan until hot but not boiling. Whisk
the egg yolks, sugar, cornstarch, 1 tablespoon cocoa powder, vanilla, salt, and
the remaining 1/2 cup milk in a large bowl. Gradually add hot milk into the egg
yolk mixture until smooth. Pour the mixture into the saucepan and cook,
whisking constantly, until it comes to a boil and is thick like pudding. Remove
from the heat and whisk in chocolate until melted.
Pour the filling into the crust, smoothing the surface.
Press plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate until cold and set, about 2 hours.
Meanwhile beat cream, confectioners’ sugar and remaining 3
tablespoons cocoa powder in a large bowl with a mixer on medium speed until
soft peaks form. Spread onto the set pie and top with sprinkles. Refrigerate
until serving.
