Happy Birthday to meeeee! This year, 2020, I turned 28 years old. Golly that sounds like I should have my life together. Sorry past Lar, you will probably never totally feel like you have your life together. But We can continue to be grateful for all that is wonderful in your life and all there is to celebrate... and let me tell you there sure is lots to celebrate!! No crazy celebrations though this year, because we are in the thick of a global pandemic and I'm not even allowed to go to my parent's house. Thank goodness I live with two wonderful friends who surprised me with this cute kitchen banner to make me feel special. Later on I picked up my guy and brought him over and we had a tiny party with PIZZAAAA and silly games. And of course I made dessert.
It's essentially like the comforting chocolate puddings that Ma would make on a weeknight, you know, the Jell-o packet kind. Put that on an oreo cookie crust, throw on some whipped cream and SPRINKLES and we have ourselves a birthday party pie. It's something you definitely want to eat. Even despite eating waaaayyy too much pizza. There's always room for chocolate. I continued to eat small slivers of this every night for a week after my birthday was over, as one should. Chocolate Cream PieRecipe slightly adapted from Martha Stewart Crust:
Filling:
Place the powdered gelatin in a small bowl and pour the water over top. Let this mixture sit for 5 minutes or so to soften (also called "blooming"... what a lovely phrase) the gelatin. In a medium bowl, whisk the egg yolks, then slowly whisk the hot milk mixture into the egg yolks to temper them. Return the whole mix to the pot (what a lot of back and forth!) and continue cooking the custard over medium heat, stirring all the while, until the pudding is once again thick and bubbles are appearing in the middle... about 1-2 minutes. Remove the pot from the heat, add the softened gelatin, stirring until it is dissolved into the pudding. Also stir in the vanilla. Yum! Let the pudding cool for a few minutes ever so slightly, stirring frequently so it doesn't form a skin on top, before you pour the whole shebang over your baked cookie crust! Use a spatula to spread the pudding evenly and flat over the crust, give it a few taps on the counter for good measure, cover the top with plastic wrap (prevent that puddin' skin) and place the whole pie in the fridge to firm up that filling... about 4 hours minimum. Waiting is the hardest part. Topping:
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