Chocolate Topping Pie
by RetroRuth | Nov 4, 2019 |
From Baker's Chocolate Advertisement, 1952
[cooked-sharing]
Chocolate Topping
6 tbsp butter
6 tbsp confectioner's sugar
1 ½ squares Baker's Unsweetened Chocolate
1 egg yolk
Peppermint Filling
1 envelope unflavored gelatin
¼ cup cold water
2 egg yolks
1 ¼ cups milk
½ cup finely crushed peppermint stick candy
½ cup heavy cream, whipped
a few drops of red food coloring
2 egg whites
⅛ tsp salt
¼ cup sugar
1 baked 9-inch pie crust
1Mix gelatin and cold water.
2Combine egg yolks and milk, and cook and stir over low heat until mixture coats a metal spoon. Pour over gelatin, add candy; stir until dissolved. Chill. (or add crushed candy when still over the heat if using round mints. Stir until candy is dissolved, then mix into gelatin and chill.)
3When gelatin mixture is slightly thickened, fold in whipped cream and food coloring.
4Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold. Fold into gelatin mixture. Spoon into pie shell and chill until firm.
5For the topping, cream butter and add confectioners sugar gradually. Add melted chocolate and egg yolk and mix well.
6Spread topping over chilled peppermint filling and chill again.
Ingredients
Chocolate Topping
6 tbsp butter
6 tbsp confectioner's sugar
1 ½ squares Baker's Unsweetened Chocolate
1 egg yolk
Peppermint Filling
1 envelope unflavored gelatin
¼ cup cold water
2 egg yolks
1 ¼ cups milk
½ cup finely crushed peppermint stick candy
½ cup heavy cream, whipped
a few drops of red food coloring
2 egg whites
⅛ tsp salt
¼ cup sugar
1 baked 9-inch pie crust
Directions
1Mix gelatin and cold water.
2Combine egg yolks and milk, and cook and stir over low heat until mixture coats a metal spoon. Pour over gelatin, add candy; stir until dissolved. Chill. (or add crushed candy when still over the heat if using round mints. Stir until candy is dissolved, then mix into gelatin and chill.)
3When gelatin mixture is slightly thickened, fold in whipped cream and food coloring.
4Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold. Fold into gelatin mixture. Spoon into pie shell and chill until firm.
5For the topping, cream butter and add confectioners sugar gradually. Add melted chocolate and egg yolk and mix well.
6Spread topping over chilled peppermint filling and chill again.
AuthorRetroRuth