YoGo Pie
Sometimes it's the simplest desserts that are the most stunning. This pie couldn't be easier to make, after all it's basically just a chocolate custard. Decorate with whipped cream and chocolate curls, and a half a strawberry per slice if you have them, and you'll be the most popular cook on the block. You can buy pre-baked pie shells in the bread/cake department of most supermarkets, or from a cake shop. Otherwise use Elaine's Easy Pastry to make your own.
Ingredients:
2-1/2 cups milk
1 cup sugar
1/4 cup cocoa
1 tbsp butter
1/4 cup cornflour
1/4 cup water
3 egg yolks
1 tsp vanilla
1 cup miniature marshmallows
1 baked 20cm pastry shell
300ml cream, whipped
Chocolate curls or shavings
Method:
Combine 2 cups of the milk, sugar, cocoa and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-size bowl, completely stir cornflour into water. Add remaining 1/2 cup milk. Add egg yolks and vanilla, whisking until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press clingwrap directly on filling (this stops a tough skin forming on top of the custard). Refrigerate at least 2 hours. Remove clingwrap. Top with whipped cream and garnish with chocolate curls.
Note: When my children were smaller I would often substitute soy milk for the cow's milk in this and other custard based recipes with great success.
Ingredients:
2-1/2 cups milk
1 cup sugar
1/4 cup cocoa
1 tbsp butter
1/4 cup cornflour
1/4 cup water
3 egg yolks
1 tsp vanilla
1 cup miniature marshmallows
1 baked 20cm pastry shell
300ml cream, whipped
Chocolate curls or shavings
Method:
Combine 2 cups of the milk, sugar, cocoa and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-size bowl, completely stir cornflour into water. Add remaining 1/2 cup milk. Add egg yolks and vanilla, whisking until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press clingwrap directly on filling (this stops a tough skin forming on top of the custard). Refrigerate at least 2 hours. Remove clingwrap. Top with whipped cream and garnish with chocolate curls.
Note: When my children were smaller I would often substitute soy milk for the cow's milk in this and other custard based recipes with great success.
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