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Paula is putting together a delicious chocolate cream pie with meringue that's to die for in today's quarantine cooking video!
Enjoy Y'all!
Recipe Link (for chocolate cream pie): https://www.pauladeen.com/recipe/chocolate-cream-pie/
For more great recipes visit https://www.pauladeen.com
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0:00
hey y'all welcome to the kitchen today I
0:02
want to read John quickly a sweet note I
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got from this is she sounds like a young
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woman dear Polly you brought me much joy
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with your quarantine cooking during this
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heartbreaking time I input data all day
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so I can listen to news etc when I am at
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the verge of tears I click on your
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videos and your wonderful laugh makes me
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smile thank you for being you
0:31
PS could you please make a chocolate
0:33
cream pie with the white fluffy crust
0:37
lari lari Lorraine look I can't talk
0:44
that Sibelius Lorraine Larry
0:48
Lorraine Laurie that so sweet and honey
0:52
I'm gonna make you a chocolate pie with
0:54
that white crust and by white crust I
0:56
think you mean meringue so I'm gonna
1:00
show you the chocolate cream pie that
1:04
I've made for years
1:05
in fact it's in my cookbook Paula Dean's
1:09
kitchen classics book oh look I use this
1:14
one so much it's coming apart but I love
1:18
this book so gets used a lot
1:23
so this was it's an easy recipe because
1:26
you don't have to stop and temper your
1:29
eggs into your hot pudding so all we
1:33
gonna do is mix together our dry
1:35
ingredients and that's a cup of sugar
1:38
and I think let's see three tablespoons
1:43
of cocoa powder and two tablespoons of
1:48
flour and that flour is gonna make this
1:52
thick for us so you just want to take
1:56
your whisk
1:57
and whisk that all together and the
2:01
results are almost like you sifted it so
2:07
you want to break up those chunks of
2:11
flour and the cocoa so that's mixed up
2:18
real good step Milo's okay so we're
2:26
gonna add two cups of milk and we want
2:30
to do this fairly slow because if you
2:36
just jump it it might have a tendency to
2:40
to get lumpy Anya I love this I love
2:53
this pot it's the first time I've ever
2:57
used it not and I look down it says Dean
3:00
brothers I knew it was a cookware that
3:03
had just been shipped to me recently my
3:06
boys did good it's a great great little
3:11
pot alright so I'm gonna finish stirring
3:17
those in and you can see I've got some
3:23
butter
3:24
not nearly enough butter I don't know
3:26
what was wrong with me that day then I
3:29
just said one tablespoon of butter and
3:32
vanilla flavoring over here but we're
3:35
gonna put that in after we've finished
3:37
cooking our pudding all right so I'm
3:40
gonna add the the three egg yolks and
3:44
this is gonna help it thicken and it's
3:47
gonna make that custard very rich
3:50
tasting
3:52
then normally most of the recipes that
3:54
you find Laurie you temper your hot
4:01
custard into your egg yolks and by
4:04
tempering I mean we would have I get egg
4:07
yolks here and then we would take hot
4:10
custard and slowly mix it in with those
4:13
yolks so we wouldn't have scrambled eggs
4:16
so we just don't mix of yolks right in
4:20
there just like this thing because it's
4:24
gonna be slowly getting hot they won't
4:26
be lumpy and if you want me some days
4:36
you just don't want to fool with making
4:39
your own pie crust so we have used a
4:42
frozen with but this sound be better
4:44
Eddie for me - that's good alright so
4:48
I'm gonna turn this to like a medium
4:50
sized and you want to whisk this about
4:56
the whole time Laurie because it would
5:00
stick or scorching you don't want all
5:02
that to happen take my spatula and just
5:08
get
5:10
all that down from the side and you see
5:15
that that egg just disappeared right in
5:23
there so this is gonna take a few
5:29
minutes but it could get hot and bubbly
5:33
and when it gets thick and hot and
5:37
bubbly I'm gonna take it off and I'm
5:40
going to pour it into another bowl and
5:43
I'm gonna add my butter in my vanilla
5:46
and stir that in and then I'm gonna take
5:49
a piece of wax paper or clear plastic
5:52
wrap and I'm gonna Pat it down where
5:55
it's touching my pudding so that way
6:00
you're putting on formal crust and it
6:03
will remain very very smooth when you
6:05
get ready to put it into your already
6:08
baked pie crust
6:11
okay that well how long did I cook that
6:14
it's supposed to be cooked on low but I
6:16
could cooked it on like medium y'all and
6:19
it may be to six or seven minutes not
6:22
long bb-baby
6:23
no and it's nice and thick and it's
6:26
piping hot so I'm gonna pour that in a
6:32
bowl and I'm gonna get every last drop
6:39
out then it smell delicious
6:51
and we've got a deep-dish shale I like
6:54
deep dishes alright so I'm gonna add a
7:00
vanilla flavoring and our butter and
7:07
some butter 1 tablespoon it's not enough
7:12
y'all been feeling puny that day alright
7:20
so I'm just gonna stir that in until the
7:22
butter melts mmm and now I'm fixing to
7:30
cover it piece of plastic I'm going all
7:52
the way down so it's laying on top of
7:55
the custard because custard has a
8:00
tendency to get a hard crust on it but
8:06
if you seal off all the air
8:11
and we'll be able to take that off and
8:13
it will still be a nice soft consistency
8:16
so I'm gonna put this in the
8:18
refrigerator I'm gonna have to leave
8:19
y'all again one more time I'm gonna let
8:22
this cool and then we're gonna put it in
8:24
our pie crust and then I'm gonna show
8:27
y'all how easy it is to make Swiss
8:29
meringue and you're gonna want to make
8:32
Swiss meringue when you ain't got a pie
8:34
in sight just gonna neat that Swiss
8:36
meringue okay y'all it's time to make
8:44
our Swiss meringue and I promise you
8:48
that if you ever make a Swiss meringue
8:50
you won't want regular meringue ever
8:53
again this is I guess it would help the
8:58
turtle nice go great time of day Oh
9:07
so Swiss meringue it consists of six egg
9:11
whites and one and a half cups of sugar
9:14
and that's it now I don't know where my
9:19
double baller went so I'm using a glass
9:21
bowl and I've got just enough water and
9:26
then you go with some water touching
9:29
your bowl so don't fill it with a whole
9:32
bunch of water in fact test it and make
9:35
sure suit your bowl on top of your water
9:38
and make sure it doesn't touch so this
9:42
is very very much like seven in icing
9:46
y'all
9:47
so you just you just beat this and stir
9:54
it until it's 140 degrees you know what
10:02
I'm almost thinking I might change
10:06
Theresa would you get me like oh one
10:11
little little one the bigger pots out
10:13
there over there in the cabinet I wanted
10:18
to do this and right or the left
10:23
it's like a small Dutch oven yes perfect
10:29
I think this bowl let me check and see
10:34
this bowl is almost too big for this for
10:42
this pot so let's see if that'll know
10:46
that bowl was too big for that little
10:52
the top of my saucepan
10:54
so I got me a bigger saucepan in a
10:57
bigger bowl and I have gotten a
11:01
make-your-own seven
11:05
so as I was saying this is I want like
11:08
7-minute icing y'all 7-minute icing you
11:14
cook for seven minutes but I don't think
11:17
that's gonna take seven minutes for this
11:19
now when you're doing this over your
11:21
stove you can't forget your cord getting
11:27
Paul into your five darling I was making
11:34
7-minute icing one day and I had to stop
11:39
and do something else and I honest
11:40
darling and I said would you just come
11:43
continue people this for me and she's a
11:47
brilliant girl she's so smart I looked
11:53
around and she had left the cord go down
11:55
into fire and flames Oh get out of my
12:02
kitchen girl if you want to do some with
12:05
a computer she can do anything but nope
12:08
give her a fine thing
12:50
it's hard to believe that just egg
12:53
whites and sugar can make this
12:55
incredible there's some of the tree
13:05
and you want this to cook over boiling
13:09
water down not simmering but following
13:41
our chocolate pudding it should be cool
13:45
enough now we can pour that into our
13:47
earth crust
13:50
oh you know you know you bring girl
14:17
starting to look good
14:20
and one other thing you'll want your egg
14:23
whites at room temperature to make sure
14:27
you separate your eggs earlier
14:39
[Applause]
14:53
I'm this better with my training
15:04
hundred and forty Sharif very high
15:08
temperature
15:19
get close
15:35
yeah it's just amazing gradients is a
15:48
beautiful thing
15:49
I can't jump so good bad for us
15:57
[Applause]
16:14
sorry adj I get you I'm gonna see what
16:21
this will register I think it's there
16:51
thank you I think oh gosh y'all nice up
16:56
good I wish you were here too late but a
17:00
bigger
17:16
oh I say it's rigged and I don't know
17:27
how many minutes that took it yeah well
17:36
you started so I mean you're probably
17:38
out of nine minute icing right well I
17:40
kind of mucked up I never used that size
17:46
pot to do my double boiler cooking I
17:50
don't know what I was thinking maybe I
17:53
wasn't thinking oh this is gonna be so
17:58
good hmm I do think though in the
18:07
written recipe it called for two
18:11
tablespoons of flour but I really think
18:16
you might need
18:30
so you know how when you make a regular
18:32
meringue tile you have to put it in the
18:36
oven and and cook it off until the tips
18:44
are brown well the Swiss meringue you
18:48
don't have to do that I actually if you
19:01
have a kitchen torch you can use your
19:09
kitchen torch and just brown the tips
19:16
I'm telling you and I listen I like to
19:19
use every bit of it
19:27
Therese you will eat the bone the bone
19:36
[Music]
19:39
so we just want to see all that that
19:45
meringue onto the crust cuz you don't
19:49
want you don't want any chocolate
19:53
showing
20:02
how beautiful is that in that beautiful
20:07
and I just kind of take it and do like
20:10
that just swirl it and then kind of do
20:13
like that or you can do it smooth
20:17
whatever your eye and your belly likes
20:26
in that delicious all right so my
20:31
kitchen tour child is out of juice so
20:35
this is one of Michael's high-powered
20:39
liners it's not burning is it baby
20:50
it was yep it is now what I think you
20:56
could hold they don't start it well the
21:00
D yet I call myself doing that but then
21:02
it goes out so Michaels not up here so
21:08
but last time I made a Swiss meringue I
21:11
used it with one of his torch lighter I
21:14
said he uses faces cigars but it doesn't
21:17
even have to have that it's beautiful
21:19
just like that okay y'all I couldn't get
21:25
Michaels cigar torch to work too good
21:27
which reminds me I needed to stuff up my
21:30
real kitchen torch Eddie help me
21:33
remember Theresa helped me remember
21:35
but anyway Eddie finally got it to work
21:37
long enough to just do some little brown
21:40
tips but we just remembered we had a
21:44
partial eaten solid chocolate Easter
21:48
Bunny
21:49
so Eddie grated that on top so it don't
21:53
need no more torching I'm gonna torch it
21:57
with these right here honey I'm gonna
22:02
torch the heck out of it
22:04
I wish you were here to help me love and
22:09
best dishes y'all have a grand day
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