My Granny’s Stovetop Chocolate Cream Pie Shortcut Method

[Music]you[Music]hey yo it’s Tammy today we’re gonna makemy granny’s old-fashioned chocolatecream pie now you know the one the onewhen you always stood in the kitchen andGrammy stood there with the whisk andshe started in the pot on the stovetopand you couldn’t wait to get a piecethat’s the one but my shortcut methodmakes it even betterbecause it turns out perfect neverscolds I use the microwave so let’s getstarted okay wait I always start outwith the dry ingredients we whisk themtogether and then we start adding thewet ingredients so you’re gonna usethree tablespoons of cornstarch now someof your grandmother’s may have usedflour but now my granny used tocornstarch you’re going to use a cup ofsugar and two heaping tablespoons ofcocoa so you can just say threetablespoons if you want if you got flatones you can add or subtract cocoaaccording to however you like it whetheryou want milk chocolate E or really darkchocolate mine is kind of in the middlefor two heaping tablespoons or like Isaid I just put in three flat leveltablespoons you whisk these ingredientstogether so that they’re blended wellwe’re gonna add butter but we wait toit’s finished cooking and we’re going toadd vanilla but we wait till it’sfinished so the next step is we use 1cup evaporated canned milk now I don’tbuy the fat-free kind get the bit stuffand you’re going to use a cup of thatand then you’re going to also put in acup of water so I always put in my creamfirst then I add my water up to thecoupe to cup line so let me go do thatso this is the cream and the water whenI say cream I just mean evaporated milk[Music]now we’re going to put in the egg I usefour eggs so that I can have a prettymeringue on the top of the pie and Ieven use big eggs too so I like a lot ofmeringue so what I’m gonna do is I’mgonna put my yellows what and this sortof mess up something else and I’m gonnalet my whites go in this bowl and we’regonna use the whites to do a meringuefor the top of the pie there’s one theseare probably extra-large eggs too butlarge ones will work three and four makesure you don’t get any yellow in thewhite or it won’t beat up a prettymeringue while you’re doing this stepyou can pre bake your pie crust Iusually put it on about 400 for about 10minutesprick some holes in it get it in thereand let it start getting brown becauseyou’re gonna place this pie in apre-baked pie crust and then we’re gonnaput them a ring on it so I like to takemy whisk add them to my pudding mix andmix it really well I just keep thishandy to keep your whisk in and that wayyou don’t get stuff all over the counternow the next step oh wait a minute itlooks like I don’t have you can tell onthe side of the bowl right there I don’thave it mixed good so just make sure youget every bithave your sugar and cornstarch andeverything mixed good okay we’re gonnamicrowave it three minutes oh hi now inthree minutes we’ll take it out and stirit and pop it back in thereall right we’re pre baking a pie crustthis is just from the starts and anglesbrand they have pretty pie crusts I’mjust making sure that it’s pricked wellafter it heat it up in here and reallyget nice and golden-brown at 400 degreesnow while you’re waiting on that firstthree minutes sketching out some creamof tartar because we’re going to usetrick cream of tartar and you’re alsogonna need a quarter cup of sugar nowone thing that I do that most peopledon’t because the reason your meringueweeps is because the sugar doesn’t meltin it so what I like to do which isunlike just about everybody else is Ilike to put my egg whites in the mixerwith the sugarOh low-speed the whole timemy pie is getting ready in the microwaveso it’s gonna be on a low speed forabout three minutes and it gives thatsugar time to blend in with those eggwhites around our 3-minute timer haswent off gonna take a look at this goodyou can see how pretty and creamy it isI’m actually going to let it go aboutone more minute but when you use themicrowave it keeps it from scorching andburn and it makes the most beautifulpudding if you use flour instead ofcornstarch you just need to get it outmix it a little bit more because thatflour sometimes will settle down to thebottom of your bowl but you can see howdelicious that would I mean it’s so easyto make pudding this way you should makeyour kid’s pudding like this instead ofbuying that stuff out of therefrigerated section let’s put this backon that minute now we’re gonna turn upour egg whites and start beating thoseon high[Music]I’ma half a teaspoontreatment ordernow let’s just put it in aquarter-teaspoon[Music]I’m getting out my pie crust I’m gonnaput it right here[Laughter][Music][Laughter]maybe put in some vanilla I’m gonna putin a couple of taste things because thisis flavoring and not extractand that way we’ll be good[Laughter]okay we’re gonna harness hooding in ourcrust this is Mike’s one date fish popbeautifulthe cream of tarter just makes yourmeringue look pretty and shiny andsmooth if you over beat your meringue itwill not look like that it will lookreal I don’t got it I don’t know whatword to use just don’t overbeat yourmeringue if you do it gets all yuckyhow’s that it don’t look pretty andsilky and smooth like this and if youuse the cream of tartar it usually makesa prettier meringue as well so let’smake it look pretty on the topand get it back in the oven and we’regoing to leave it in the oven at 350 forI like to cook mine about 20 minutesmeringue is raw egg whites you’resupposed to cook itdon’t torch it or put it on high andbroil it take it out make sure it sitsin there in about 20 minutes at 350degrees okay so we’re going to get thisback in the oven and let it get boilhere’s our grainy chocolate cream piethanks for watching color valley cookswhere we could like our grannies did