Practice makes perfect

I figure I've made more than 25 pies in the past 8 months. Considering the fact that I made exactly zero previously, I'd say that's pretty impressive.

Or obsessive, depending on your point of view.

While I've improved significantly, I certainly have not achieved master baker status.

Yes, I said 'master baker.'

While I've got some work to do in the taste department, I've come a long way in terms of technique.

I'm proud to say I now can roll out a pastry crust and transfer it to a pie plate without having a nervous breakdown. Also, I can peel a dozen apples fairly quickly, sparing the flesh, and without having my hands cramp mid-way through. And, my pie crimping technique has come a long way.

Flaky and delicious. Practice does make perfect.

I'm trying to cram years worth of experience into 365 very short days -- which has been challenging, but finally is feeling more rewarding.

128 days. Less than 5 months.

It only can get better from here on out. (She says optimistically.)

Classic Sugar Cream Pie

There's something appealing about entering an old school classic. Amidst all the fancy-schmancy entries, a no-frills, down-home pie could stand out above the rest.  

Chocolate cream pie

I'm sharing a basic, but tasty chocolate cream pie recipe I've found so you too can begin your love affair with cream pies. This recipe is especially easy if you use a prepared pie crust -- you'll never even have to turn on the oven!

Basic Chocolate Cream Pie

Ingredients
1 pie crust, baked (Oreo cookie or pastry dough -- homemade or otherwise -- your choice)

Filling
3/4 cup, plus 2 TB granulated sugar
3 1/2 TB cornstarch
pinch of salt
2 1/2 cups whole milk
4 large egg yolks
2 TB unsalted butter cut into 1/2-inch pieces
2 tsp vanilla extract
3 oz unsweetened chocolate, chopped

Pre-bake the crust, if needed, and set aside.

Directions

• Whisk together all the ingredients, except the butter, vanilla and chocolate, in a heavy saucepan and and cook over medium heat, whisking constantly  -- about 5 or so minutes. 
• Bring the mixture to a boil and continue whisking so it doesn't splatter -- about 1 minute more.
• Remove from the heat and add the butter a piece at a time, whisking to incorporate. 
• Whisk in the vanilla.
• Whisk in the chocolate bit by bit to make sure it melts completely. (You don't want someone to bite into a hunk of unsweetened chocolate!)
• When the mixture is nice and smooth, pour it into the pie shell and smooth the top with a spatula.
• Let it cool down some, then cover with plastic wrap, patting it down all around the filling. (Gaps will cause a skin to form on the top.) 
• Let the pie cool, then transfer it to the fridge to let it set for a day or so. 
• Serve with whipped cream.

There are countless ways to expand on this basic recipe. Flavored whipped cream, different kinds of crusts, incorporating fruit -- the combinations are endless.

Good luck!

Creamy and dreamy

Even though I haven't had much time to write about it, I've been having fun exploring the world of cream pies.

As I posted earlier, I have a tendency to pass on cream pies. (Uh, okay, I never eat cream pies.) My only experience with cream pies has been the ubber bland, plastic-tasting French Silk sold at my local pie-chain franchise.

Blech.

But now, challenged to learn the art of the cream pie, I've researched and whisked several marscapone cream cheese pies, various chocolate creams and just tonight, whipped up a good old-fashioned sugar cream.

And you know what? The more I make cream pies, the more I like them.

Cream pies are ridiculously simple to make and, unlike pies using fresh fruit that can vary in taste and texture, they turn out consistently delicious every time. Plus, you don't have to spend a lot of fancy ingredients to make a damn good cream pie.

Take the sugar cream.

You simply bring sugar, unsalted butter, cornstarch, and milk to a boil, add some vanilla and then pour the mixture into a baked crust.

Viola! It doesn't get easier than that.

And if not for the cream pie, I wouldn't have tried making homemade whipped cream.

I grew up eating Cool Whip and the occasional spray can stuff and thought it was fine -- until I tasted the real thing. Now, there's no way in hell I'll top one of my prize-winners with store-bought whipped cream.

Sacrilege!

Again, so easy, it's crazy. Beat heavy whipping cream and powdered sugar until soft peaks form. That's it. Two ingredients. I'll never use the store-bought stuff again.

The other thing I love about a cream pie is that you need to make it the day before you need it. It needs time to set in the fridge -- perfect for submitting multiple pies in this competition.

Where once I thought cream lacked steam, now I know that cream's a dream.