It’s the last day to enter our giveaway, and to celebrate~we made pie! Chocolate Strawberry Pie to be exact! These pies are the perfect make ahead mini dessert for parties, family dinners, or backyard get togethers. They actually taste best if made ahead of time and then refrigerated until you are ready to eat them. They are easy to put together with filo dough crust, chocolate pastry cream and fresh strawberries!
Chocolate Strawberry Pie
(makes 16 pies)
1 roll (1/2 box) Filo Dough
1/2 stick melted Butter
1 1/4 cups whole Milk
2 oz Semi Sweet Chocolate
3 Egg Yolks
1/4 cup Sugar
1 tablespoon Flour
1 1/2 teaspoons Cocoa Powder
2 tablespoons+2 teaspoons Cornstarch
1 teaspoon Vanilla
approx 12-15 Fresh Strawberries
Whipped Cream (I used canned)
Filo is easy to work with as long as you keep it covered
at all times. It does not like air! Open your roll of filo,
set it next to your work area, and place a piece of saran wrap over the
filo sheets. I used 5 sheets to make 4 crust cups.
Take one filo sheet and place it on a cutting board or
other work surface. Using a pastry brush, and starting at the
edge, going toward the center, brush your melted butter over the filo.
When you are done, take another piece of filo from your stack,
and place it over your buttered piece. Brush this piece just like you
did the first one. Continue doing this until all 5 pieces are brushed with butter.
Preheat your oven to 350 degrees.
Cut out 4″ circle of the filo. I apologize for no pics.
I used a 4″ lid and cut around it with a paring knife.
Place the filo dough into a regular size muffin tin.
It is not necessary to spray or grease the tin.
You will only get about 4 circles out of every 5 pieces.
To get sixteen pieces, do this a total of 4 times.
Bake your filo for 8-9 minutes.
Let cool and remove from pan.
In a saucepan, warm the milk on low heat. In a separate
bowl, while the milk is warming, mix together the egg yolks,
sugar, flour, cocoa powder, and cornstarch. Once the milk
is steaming, add the semisweet chocolate to the steaming milk.
Whisk until it is fully incorporated.
Add half of the chocolate milk to the egg mix. This is
called tempering the eggs.
Once you add the milk,
whisk the egg mix constantly. You are getting the eggs
used to the heat of the milk without cooking them.
Add the milk and egg mix back into the pan
with the rest of the milk. Keep stirring.
Heat the milk and egg mix for 1-2 minutes until the
custard reaches 170 degrees and becomes very thick.
Remove from heat, and add vanilla.
Chill before filling crust cups.
To fill the crust, slice a strawberry into 1/4’s and place
1 piece into the bottom. Cover with chocolate pastry cream.
If you are preparing a lot of these and want to have
as much done as you can ahead of time stop here.
Do the rest right before serving.
Fill the top of the chocolate with whipped cream.
Top the whipped cream with a strawberry, sliced
lengthwise, or a whole strawberry is you have
one that is small and not so heavy that it falls
down into the whipped cream.
Thanks for joining me today!
This is the last day to enter our giveaway.
The giveaway closes at 11:59pm PST tonight.
You can enter by leaving me a comment telling me what your favorite mini dessert is.
You can go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook.
The winner will be announced tomorrow. Good Luck!!!
