May the 4th Be With You - Jawa Chocolate Cream Pie
A very simple but very creamy and tasty chocolate cream filling, perfect for a Jawa (Star Wars) pie or any day chocolate cream pie is needed.
Author: http://www.portlandiapielady.com
Ingredients
Chocolate Filling:
3large egg yolks
2 large whole eggs
1/4cup cornstarch
1/4 cup unsweetened cocoa powder
1-1/2cups granulated sugar
1-1/2cupsheavy whipping cream
2cups milk
2teaspoonsvanilla
1cupchocolate chips
Chocolate Pie Dough (single crust-prebaked bottom crust) 9-inch pie plate:
3/4cupflour
1/4cupunsweetened cocoa
1/4 cupsugar
1/2cupbutter (equals one cube)
3tablespoonscold water
Chocolate Cookie Dough for top crust-Jawa hood:
2-1/3cupsflour
3tablespoonsunsweetened cocoa
1 egg, beaten
1cup butter (8 ounces)
1cupsugar
1-2teaspoonsYellow food coloring
Instructions
Chocolate Filling:
Whisk the eggs and yolks together in a large bowl until completely blended and set aside.
In a large sauce pan stir the sugar, cornstarch, and unsweetened cocoa together making sure there are no lumps. Whisk in the cream and milk. Over medium temperature, heat the mixture until very steamy, while whisking.
Using a measuring cup, whisk in about 1/2 cup of the steamy hot mixture into the eggs to temper them and then pour the eggs back into the sauce pan.
While constantly whisking, heat the mixture until it starts to bubble and thicken (about 5 to 6 minutes).
Remove from heat and pour in chocolate chips and stir until completely melted. Stir in vanilla and pour filling into a large heat proof bowl, press plastic wrap onto surface and refrigerate until cold.
Pre-Baked Chocolate Pie Crust:
Preheat Oven to 350.
In a large bowl, mix dry ingredients together. With a large fork or pastry blender, work in butter until crumbly.
Add cold water and stir just enough to form a dough ball. Roll on flour dusted surface, place in pie plate. For the Jawa let the edges remain flat.
Using a fork pierce the bottom of the crust, cover in foil and add weights (dry beans or rice) and bake in oven for 15-20 minutes. Remove foil and return to oven for 6-7 minutes. Let cool completely before adding pie filling.
Jawa Chocolate Cookie Top Crust
In a mixing bowl beat the sugar and butter for about 3 to 5 minutes.
Beat in the egg and food coloring for about 1 to 2 minutes
In a separate bowl stir the flour and unsweetened cocoa together, add all at once to the butter/sugar/egg mixture and stir until it forms a smooth dough. The dough will be dark but will lighten as it bakes.
Using a pie plate with handles, draw and outline on a parchment lined baking sheet. Place and inverted metal pie tin in the center.
Roll out pieces of dough for the head on floured parchment for easy transfer (these are all approximate): 6 x 22 for top and sides of hood; two pieces 4 x 6 for "mouth" area under the hood and finishing piece (see pictures above)
Slide in shallow custard cups and cookie cutters, anything metal or glass will work. Bake for 30 minutes @ 350 degrees F. Let cool completely before lifting off and placing on pie.
Final Assembly:
Spread cooled chocolate filling into cool baked crust, mounding the filling in the center and smooth with a flat edge knife.
Pipe on two eyes with frosting or use yellow candy, anything yellow! Place the baked pie crust on top and you are now one with the Jawa.