Monday, March 5, 2012

Celebratory Cream Pie

What is Celebratory Cream Pie, you ask? Go ahead. Google it. I'll wait.

What? You didn't find anything?
Apparently, it is one of these things that can't  be explained. Or Googled.
Just by virtue of the fact that you don't know what Celebratory Cream Pie is, shows that you are either:

A. Definitely not a sports fan.
B. Not married to a sports fan.
C. You do not listen to Boomer and Carton.

So I suppose I shall have to show you: 
 And that my friends is Celebratory Cream Pie.

Truth is, I had grand plans of waxing poetic today about a lovely combination of a few of my favorite things. And no, it was not raindrops on roses and whiskers on kittens, although that was very clever of you to ask.

It was a coming together of all things delicious:
Fudgy Brownie
Rich Chocolate Cream
Whip Cream
I mean, how can that be bad, right?
It was heaven. So here I was, writing a blog post in my head about how earth shattering this pie was. And baking an insane amount of fudge pies for our Purim Party this week. So, Big D. got home from school last night, after finishing a killer final during his last week of school.
Let me repeat that:
His last week of school.

Can I say it one more time?


Gosh, that felt good!

Anyways, so Big D. flew into the house, literally ecstatic that he is basically done, and the first thing he sees are 9 pie pans, fresh out of the oven, all lined up on the counter.

And he started doing a little dance. Literally- my macho, sweat and sawdust husband, did a little jig around the kitchen. Not unlike a victory lap, mind you. And he was singing:
"Celebratory Cream Pie, Celebratory Cream Pie, Celebratory Cream Pie."
Yeah, it may sound like we have a few screws loose, but let me tell ya: A year of this school would make you lose the whole toolbox, forget the screws.
And that my friends, is why this post is now aptly titled:

Brownie Layer
No, you are not imagining things. I use the same brownie recipe for everything-its my fave. 

  • 1/2 cup butter or margarine
  • 1 cup white sugar
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Preheat oven to 350°. Melt butter/margarine in a medium sized saucepan. Remove from flame and allow to cool slightly. Add in sugar, eggs and vanilla and stir (by hand) until smooth. Stir in cocoa, flour, salt and baking powder. Pour into a greased 9 inch round pan. (Don't use a pie plate, it needs to have high sides.) Bake at 350° for 35. Cool completely.

Chocolate Cream

  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk or soy milk
  • 4 egg yolks
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 tablespoon margarine or butter
  • 1 teaspoon vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, margarine and vanilla. Stir until melted.
Pour on top of cooled brownies. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with whipped cream. Refrigerate until serving. 

Have a happy, happy Monday!


  1. When will the pie get thrown?

  2. I can't throw it anymore- *someone* ATE it!

  3. It looks amazing. I'm making mini-trifles in plastic champagne cups for shalach manos this year, and this looks like it would be perfect for that. But is the chocolate cream recipe the type that can be flopped and may take several tries? It looks like that kind of recipe...

  4. Yes, it definitely would be great for that! I can't guarantee that it won't flop, but I have only had great success with it. It's pretty simple- no tempering eggs or anything. Just make sure to keep on stirring the cream while its cooking to prevent lumps. But it always tastes great, to me at least :)

    1. I'll certainly think about trying, then! I just can't decide if such a perishable addition is a good idea (was planning on whipped cream, brownies and some cherry pie filling, which technically should be refrigerated but is chemical-filled enough to last ages without being chilled :) ), but this would definitely pull it up a huge level...will have to try another time if not this one. I would also try it with some coffee added. Yum.

  5. Sounds fabulous.....I'll definitely have to try it. Might even whip up a batch of that pudding to eat solo. It looks wonderful!

  6. Thanks Rebekah- it is REALLY good :) I use the cream recipe for lots of things- trifles, cream filled cupcakes, and layer cake fillings. I found it on Allrecipes, and love the flavor and texture- its not too rich.

  7. This looks heavenly! maybe if i drop a comment, ill get some hand-delivered again : )

  8. yummmmm. But, I'm still in denial!! will they hold are your trip??
    By the way, is it 1 egg or 2 eggs? I think it says 1 eggs. But i thought your past recipe says 2 eggs. will the real egg please stand up?

  9. Are you talking about the brownie recipe? I think you are- the last post, for the hamantaschen, was a 9x13 pan. This is a 9 inch circle, so its half the amount. Is that it?

  10. Congrats to Big D on being done with school! That's a GOOD feeling!

  11. leibi and i are totally cracking up from your post! He's loving that Big D was doing a dance around the kitchen. or should we quote a "jig"

  12. and the brownie humantashin looks amazing, were staying home for passover, think you can come up with something spectacular for me to try?

    1. Wow, thats amazing that you are staying home- big job! Here's my dilemma: I don't have so many pesach recipes-last year, I just skipped posting before Pesach. I'll try to brainstorm though....

  13. Do you use the the egg whites in the custard?
    It says 4 eggs but doesn't mention whites in the instruction

  14. Do you place in freezer or frige ?

    1. You can keep it in the fridge for 2-3 days. After that, you can freeze it and defrost about 1 hour until you are ready to serve it.


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