Redemption (of the cocoa cream variety)

Since my stomach flu set back, I decided to switch gears and try my hand at a cream pie.

Up until last weekend, the closest I've ever come to making a cream pie was a cheater chocolate pudding pie (pre-made pie crust + box of instant chocolate pudding + Cool Whip). The resulting pie was boring and bland, but the kids loved it. (Go figure.)

Honestly, cream pies just aren't my favorite.

I always, always reach for a fruit pie over a cream one. Plus, the thought of making a cream pie was always sort of intimidating, which is why my half-assed attempt was so, well, half-assed.

So, to venture into the world of cream pies, I figured it was best to first try a proven cream pie recipe from a cream pie expert. I picked up Lauren Chattman's Icebox Pies and gave her Raspberry and Cocoa Marscapone Cream Pie a whirl.

I followed her recipe and whipped together cocoa powder, confectioner's sugar, marscapone cheese and heavy whipping cream.



In the background is the photo of how the recipe should turn out.
(It had me at "hello" with that chocolate crust and those plump, glorious berries.)



I learned through trial and error to beat the filling until soft peaks form.
(My first batch resembled melted chocolate ice cream.)

Once the filling was the right consistency, I spooned it into a home made chocolate cookie crust (also in the book) that had raspberry jam smeared in the bottom. Then, I topped the whole thing with fresh raspberries and gave it a light dusting of confectioner's sugar.

Viola!

I served it with the recommended raspberry coulis (blended, strained raspberries with lemon juice and confectioner's sugar) and it was absolutely TO DIE FOR.

Thank you, Ms. Chattman. Despite being incredibly easy, this pie was elegant and sophisticated. The coulis (also in the book) was incredible. (And I can't stop saying it, "Coulis, coulis, coulis!")

Obviously, I can't use someone else's recipe for the contest, so I'm already thinking of ways to change it up. Besides, if you're not a fan of marscapone, this pie is not for you. Not wanting to risk displeasing a judge, I'm considering replacing the marscapone with cream cheese and making a mocha-flavored filling instead.

Or maybe I'll see what adding a little rum will do. (Generally speaking, I think nearly everything's better with rum.)

Still, this pie was so good, it lasted only a day and a half. I shared a few slices with the neighbors, but my husband and I managed to polish it off ourselves in record time. (Hubby even licked his plate clean.)

Oh, and if I can just have a moment here...

I swear, nothing beats the smell a fresh-baked chocolate cookie crust. Nothing.

That heavenly, chocolaty aroma was so wonderfully decadent -- so simply orgasmic, it took every ounce of my being to resist devouring it out straight out of the pan, sans filling.

In the end, I'm glad I restrained myself.

And I'm especially glad that my first foray into the world of cream pies was a smashing success.


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P.S. In case you're counting along, there are only 233 days left until the pie bake-off.