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I had a few spare minutes on Monday and there was actually a piece of pie left from our Sunday feast, so I thought I’d share it with you.
I can’t say that my life is ever boring. I have been a little behind on my Kaycee Cutter orders, so I went and took care of those early this morning. I got a few more orders while I was there so I finished them all up in time for lunch. When I got home my husband was sorting cows and needed help.
Husband and wife sorting cows together is sometimes interesting, but we got it done. I even rode a horse for a little ways. I’m not much of a rider, and it was with my husband’s saddle, so I couldn’t reach the stirrups. Thank goodness for Shorty the horse being gentle. I felt like he was looking at me in my tennis shoes thinking “Oh, come on lady”. I didn’t fall off but the four wheeler seat is so much more comfortable!
Once we gathered the cows into the pen, we sorted. Sorting means lots of running back and forth to open and shut the gate, so I feel like I worked off any calories I may have consumed from this here pie. I would like to say it’s my monthly exercise quota, but I don’t think it actually works that way.
After working the cows, I came home and did some accounting, mainly because I am about out of time for tax season! I made supper and had some time to relax on the deck while the little guy played golf in the yard. All in all it was a good day and not the least bit boring.
- 1 cup sugar
- 1/4 cup cornstarch
- 3 1/4 cups milk
- 5 egg yolks
- 1 tablespoon butter
- 2 teaspoons vanilla
- 1 teaspoon espresso powder
- 4 oz semi sweet chocolate, coarsely chopped
- Baked pie shell
- whipped cream for garnish
In a large sauce pan combine sugar and cornstarch. Whisk in about half of milk and place over medium heat. As mixture heats, stir in remaining milk. Bring mixture to a boil and cook 2 minutes. Remove from heat and pour about 1 cup of mixture into egg yolks, stirring quickly. Whisk egg mixture into pan and return to heat. Return to a boil and cook, stirring constantly 2 minutes. Remove from heat and stir in butter, vanilla, espresso and chocolate. Stir until all combined and pour into pie shell.
Allow to cool on counter top for about 30 minutes, place in refrigerator and refrigerate at least 4 hours.
Serve with whipped cream.