Old Fashion Heirloom Vanilla Custard Frosting Food

GRANDMA'S CHOCOLATE CUSTARD PIE

Grandma's Chocolate Custard Pie image

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Provided by TRISTESS00

Categories Desserts Pies Custard and Cream Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

Ingredients

¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2 eggs, separated
1 teaspoon vanilla extract
1 pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Steps:

Mix sugar, flour, and cocoa powder together in a bowl until well combined.
Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g

OLD FASHION HEIRLOOM VANILLA CUSTARD FROSTING

Old Fashion Heirloom Vanilla Custard Frosting image

Number Of Ingredients 5

Ingredients

1 cup milk (2% or whole, lactaid)
4 tablespoons cornstarch (flour, if not avail)
1 cup unsalted butter (or 1/2 unsalted, 1/2 salted, cut into cubes)
1 cup granulated sugar (lessen 1/2 cup if a less sweet frosting is desired)
1 teaspoon vanilla extract

Steps:

In a small suace pot, bring to a very low boil for 1 minute, stirring constantly with a whisk or spoon, milk and cornstarch.
Tip: It starts out quite foamy but will quickly thicken be sure to watch the reaction and stir contactly to ensure the mixtures is cooked and not burned.
Now let the custard cool to rooom temperature, stirring every few minutes. Keeping it nice and smooth.
In an electric mixer, beat on high for about 3 minutes, butter, sugar, vanilla.
On high speed, beat into the creamed butter-sugar mixture the room temperature custard for 8 minutes.
Tip: Beating a long time ensure a delicate smooth texture.

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