Comments on: Chocolate Cream Pie

By: Amber

Amber — Mon, 13 Feb 2012 23:28:19 +0000

I have all three and whole-heartedly agree on their value. I haven’t had much opportunity to bake from them since embarking on this blog project, but the recipes I have made (mostly from the Cookies book) are sublime. I will have to check out the Chocolate Cream Pie recipe! Thanks for the comments, Lori!

By: lori

lori — Mon, 13 Feb 2012 22:48:41 +0000

P.S. I also have Martha’s Baking Handbook and really like it, but these new dessert-specific books are worth every penny. <=)

By: lori

lori — Mon, 13 Feb 2012 22:47:46 +0000

I know this is well after the fact, but I believe Andrea may be referring to Martha’s new book on pies, which is FANTASTIC. I’ve made the chocolate cream pie in that book (which is the very first recipe) more than a dozen times, and it has come out perfectly on every single occasion. It offers an option for adding gelatin as a stabilizer, but like Andrea, I have never used nor needed it. I highly recommend Martha’s new books on pies, cupcakes, and cookies; they are all beautiful and I’ve had great success with all of the recipes. Good luck!

By: Amber

Amber — Sat, 14 Jan 2012 13:31:22 +0000

Although, Andrea, I just quickly looked at the recipe again and it never calls for any gelatine. Are you sure you made Martha’s Chocolate Cream Pie recipe from the book I’m baking through? Martha Stewart’s Baking Handbook? She often has several recipes for the same thing out there under her name, so maybe you’re talking about one from her magazine or website? Are you talking about the Chocolate Cream Pie recipe from the Baking Handbook? Because it doesn’t call for gelatine.

By: Amber

Amber — Sat, 14 Jan 2012 13:27:17 +0000

Thank you for the tip, Andrea! It’s always nice to hear from people who have made these recipes – especially the ones I had trouble with. I will give this one another go at some point now that I know it’s not the recipe’s fault.

By: Andrea

Andrea — Sat, 14 Jan 2012 03:34:10 +0000

I have made the Martha Stewart chocolate cream pie at least six time and it is easy and great!! The first 2 times I added the gelatine and then decided it wasn’t needed so left it out and was still nice and firm. Make sure you use chocolate that is at least 70% cocoa and make sure you are using enough corn starch. Try it again, it is well worth it.

By: Andrea

Andrea — Sat, 14 Jan 2012 03:33:18 +0000

I have made the Martha Stewart chocolate cream pie at least six time and it is easy and great!! The first 2 times I added the gelatine and then decided it wasn’t needed so left it out and was still nice and firm. Make sure you use chocolate that is at least 70% cocoa and make sure you are susing enough corn starch. Try it again, it is well worth it.

By: Amber

Amber — Sat, 23 Apr 2011 16:48:59 +0000

Cindi – Your comment has prompted me to try Rose Levy Beranbaum’s version from the Pie & Pastry Bible this week and report back. I’m also going to compare the MSBH Banana Cream Pie version against Beranbaum’s recipe and see if I can figure out what went wrong. Stay tuned!

By: Cindi

Cindi — Sat, 23 Apr 2011 16:42:17 +0000

I am glad to read that someone else followed Martha’s instructions to the T and also ended up with soup. I made this pie yesterday so it would be ready for my daughter’s birthday today. I had a little filling left over so I put it in a ramekin beside the pie in the refrigerator. I pulled the ramekin this morning and…RUNNY! I thought that the filling looked great prior to adding the egg yolk mixture. I even did the step involving gelatin! I’m afraid to try it again. Is the solution another recipe?

By: Amber

Amber — Sun, 06 Mar 2011 13:07:40 +0000

I know, it’s so disappointing! The Banana Cream Pie was the same thing – soupy. The Coconut Cream Pie set up far better.