- 1 Why is my chocolate cream pie runny?
- 2 How do you thicken chocolate pudding for pie?
- 3 What is chocolate pie made of?
- 4 How do you get lumps out of chocolate pie?
- 5 Why is my chocolate pie not setting?
- 6 How do you thicken pudding for pie filling?
- 7 Can you leave chocolate pie out overnight?
- 8 Does chocolate pudding pie need to be refrigerated?
- 9 Why does my chocolate pudding get watery?
- 10 What can I use for pie weights?
- 11 Can you freeze chocolate pie filling?
- 12 How do you make chocolate pudding?
- 13 How do I stop my skin from forming in pudding?
- 14 How do you get rid of lumpy cornstarch?
- 15 How do you fix lumpy cornstarch?
Why is my chocolate cream pie runny?
If your chocolate pie is runny, you likely didn’t cook the pudding long enough to let it coagulate. This happens right around 160 degrees. You also don’t want to overcook the filling. Using a thermometer can be helpful, especially if this is your first time trying it out.
How do you thicken chocolate pudding for pie?
The trick for thick (not runny!) I use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better.
What is chocolate pie made of?
Pudding, or in this case, chocolate pie filling, only requires a few ingredients to make. We start with sugar, egg yolks (you can save the whites for an Angel Food cake or Funfetti cake!), cornstarch (to help firm up the chocolate pie and make it sliceable rather than soupy!), salt, milk, and heavy cream.
How do you get lumps out of chocolate pie?
If a tiny bit of water gets into chocolate while it’s melting, it will ‘seize,’ or suddenly turn lumpy and hard. If this happens, stir a bit of flavorless vegetable oil (NOT butter) into the mixture, and it may smooth out.
Why is my chocolate pie not setting?
If your filling is too hot, there is a possibility that the filling won’t have time to set. When you pull your pie out of the oven, put it on the window sill and let it cool down; this should take around three hours or so. If you’re using a ceramic pan, it can take longer to cool down than a standard metal pie tin.
How do you thicken pudding for pie filling?
To thicken instant pudding with cornstarch, make a slurry by mixing equal parts cornstarch and water, heat the instant pudding, and then whisk in the cornstarch mixture. The reason for making a slurry first rather than adding powdered cornstarch straight to the pudding is to prevent clumping.
Can you leave chocolate pie out overnight?
Bacteria grow rapidly at temperatures between 40 °F and 140 °F; chocolate cream pie should be discarded if left out for more than 2 hours at room temperature. Freshly baked chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Does chocolate pudding pie need to be refrigerated?
Does Chocolate Pudding Pie need to be refrigerated? Yes, this chocolate pudding pie needs to be stored in the refrigerator. It will keep for up to 2 days.
Why does my chocolate pudding get watery?
If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won’t combine the way they should. For some people, it might not even be the way that you are mixing the pudding but it might be that you read a recipe wrong and you messed up the ingredients slightly.
What can I use for pie weights?
What to Use If You Don’t Have Pie Weights
- If you’re blind-baking and don’t have pie weights, try using:
- ① Dried beans: Set parchment paper or foil on top of the dough, then fill ‘er up with dried beans.
- ② Rice kernels: Use parchment paper or foil here, too, plus rice.
Can you freeze chocolate pie filling?
Using a large, heavy-duty resealable plastic bag, spoon the cream filling into the bag. Squeeze as much air as you can then seal the bag. Mark with the storage date and stick the bag in the freezer. Cover the cooled pie crust with tin foil then place it in a resealable plastic bag before sticking in the freezer.
How do you make chocolate pudding?
- Chop the chocolate. Use a serrated knife to chop the chocolate into fine flakes; set aside.
- Make a slurry.
- Whisk in the egg yolks.
- Combine the milk and sugar.
- Bring the milk to a simmer.
- Temper the egg mixture.
- Bring the pudding to a full boil.
- Cook the pudding for 2 minutes.
How do I stop my skin from forming in pudding?
Cover each with a piece of plastic wrap, gently pressing the plastic directly onto the surface of the pudding to prevent a skin from forming as it cools. Refrigerate until well chilled, at least two hours.
How do you get rid of lumpy cornstarch?
The technique on how to dissolve cornstarch and water without lumps
- Put cornstarch in a cup.
- Add cold water and not warm or hot water.
- Add double amount the water to cornstarch immediately, and mix until you get lump-free consistency.
- Add more water if needed.
How do you fix lumpy cornstarch?
How Do You Get Lumps of Cornstarch Out of a Sauce or Gravy? The easiest way to eliminate the unsightly appearance of starch granules lumping together in your sauce is to simply keep whisking until they break up.