Goat’s Milk Chocolate and Toffee Cream Pie
Pie! The comfort food of desserts.
So humble and unpretentious. Even the most elegant pie doesn’t yearn to be recognized as anything other than ordinary in the universe of desserts. It has no need to show off, or hog the spotlight, or steal the show. But steal our hearts it does.
I feel fortunate to have been reared on pie, first smitten as a young girl by my Grandmother’s butterscotch pie. It was nothing more than homemade butterscotch pudding nestled inside a flaky pastry, but to me it was perfection. Cake was a more frequent visitor to our dessert table simply because one cake stretched to feed more mouths than one pie. But pie also made frequent appearances, at the proper time, and for the most special of occasions.
Don’t ask me to choose my favorite. I can’t and won’t betray one for the other. The truth is, if it’s pie, I’m there!
HAPPY PIE DAY!
Goat’s Milk Chocolate Toffee Cream Pie
9-inch Baked Pie Shell (recipe below)
1 1/4 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 cups Goat Milk*
2 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons cocoa powder
4 egg yolks, lightly whisked together in a medium bowl
1 tablespoon pure vanilla extract, or pure vanilla bean paste
3/4 cup toffee bits, such as Heath English Toffee Bits
1 ounce bittersweet chocolate chopped, for decorating the pie
Sweetened Whipped Cream
Whisk together the sugar and cornstarch in a medium heavy-bottomed saucepan. Slowly whisk in the goat milk. Stir in the chopped chocolate and cocoa powder. Cook over medium heat, stirring constantly, until the mixture begins to boil. Boil and stir for 1 minute. Whisk 1/3 to 1/2 of the hot mixture into the egg yolks; then whisk the egg mixture back into the saucepan. Boil and stir for 1 minute longer. Remove from heat and stir in the vanilla extract.
Sprinkle 1/2 cup toffee bits on the bottom of the prepared pie shell. Pour the filling through a fine mesh strainer into the pie shell. Place a sheet of plastic wrap on the surface of the filling. Refrigerate pie for at least 4 hours before serving.
To serve the pie: Dollop sweetened whipped cream around the edge of the pie. Sprinkle with remaining 1/4 cup toffee bits and the chopped chocolate.
* Whole milk can be substituted for the Goat milk
8 to 10 Servings
9-inch Baked Pie Shell
1 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, well chilled, cut into 1/2-inch cubes
4 tablespoons vegetable shortening, frozen, cut into 1/2-inch cubes
3 to 4 tablespoons ice water
Add to the bowl of a food processor the flour, sugar, and salt. Pulse to combine. Add the butter and pulse several times. Add the vegetable shortening and pulse until the butter and shortening are incorporated, with pea-sized pieces remaining. With the motor running, begin to slowly drizzle in the ice water. You may not need to add all the ice water. Just as the dough begins to come together, stop adding water, and pulse until a ball forms in the bowl of the processor. Remove the dough to a sheet of plastic wrap. Shape into a flattened round about 6 inches in diameter. Chill for at least one hour before rolling.
Preheat the oven to 400˚F. Have ready a 9-inch pie pan.
Unwrap the dough and place it on a lightly floured surface. Roll the dough to a 11-inch round. Transfer it to a 9-inch pie dish. Flute the edge by pinching the dough together between your fingers or by pressing down with the tines of a fork. Using a fork, prick the dough around the sides and across the bottom. Cover the pie dish with plastic wrap and chill for 30 minutes before baking.
Remove the crust from the refrigerator. To avoid shrinkage while baking, line the crust with foil and fill with pie weights, rice, or dried beans. Bake in a preheated oven for 15 minutes with the weights, then remove the foil and the weights and continue baking for an additional 10 to 15 minutes or until golden brown. Remove to a cooling rack and cool completely before filling.
Source: Mary Weinberg – siftingfocus.com
This looks just beautiful, Mary! I grew up on store bought cherry pie, but I’m trying harder to steer towards making my own and find it so satisfying. I’m intrigued by the goats milk – I’ve never actually tried it before.
Thanks Nazia! I haven’t had much experience with goat milk but I did make cheese with it earlier this week. I love most goat milk products I’ve tasted, and since I had some left from my cheese making adventure, I thought why not. It wasn’t really discernible but for those who can’t tolerate cow’s milk I thought I would offer an alternative.
I, too, was interested by the goat’s milk and saw your response. I didn’t know that goat’s and cow’s milk could be interchangeable. Do you have a vegetable lard recommendation?
I use good ole Crisco. I buy it in stick form because it is easier to manage. Just cut however many tablespoons you need for a recipe and store the remaining back in the freezer for another use.
I grew up with pie, cake was from a mix. After scooping flour, my mother added the rest of the ingredients by sight and feel. She used room temperature shortening and water and yet hers was the flakiest crust. I wish I had her pastry skills! That said, I can certainly follow a recipe and your Milk Chocolate and Toffee Cream Pie is worthy of every last slice! What a lush dessert!
Yes Deb, my grandmother would actually shake her head at all the fanaticism surrounding the ‘perfect’ pie crusts on blogs these days. There is something to be said for simplicity. And, probably more times than not, the results are better.
I made this tonight and it was DELICIOUS!!! It was so simple to make, and was the perfect end to an evening. The chocolate is so rich and decadent. It was a huge hit with my boyfriend who isn’t even a chocolate pudding fan. I would make this again and again and it’s the perfect dish to take to a potluck or family get together. It literally took 10 minutes to make the filling and the rest happens in the fridge! TWO THUMBS UP!!!
Wow!…now that’s a ringing endorsement. Glad you liked it!
That goat gave up her milk for a great cause!
As always, the crust plays a key role in the deliciousness quota of a pie and yours is always fabulous.
Thank you for sharing!
I really need to try your pie crust recipe! You’re a terrific pie maker and I know all your pies must be delicious! I love that you used goat’s milk. Also, how can I resist chocolate and toffee in a beautiful pie?