4/28: Chocolate Cream Pie

These diner varieties Dorie talks about used to be my favorite as a kid, so I was looking forward to this week's recipe!

I am still having trouble appropriately mixing my tart dough. Not that I've had much experience.... I was planning on making a half batch of the pie, but I tried two crusts and used some of my grandma's old pie tins. The one on the left certainly looks overmixed to me, and the one on the right - ha! It makes me laugh just to look at the picture. I think I was overcompensating. I used the overworked one for the pie :)

Barely related, since reading The Omnivore's Dilemma, I've been trying to only use local pastured eggs. I'd bought some regular $1 variety for dying easter eggs since the local usually come with only 4 white eggs per dozen. The local are all the brown eggs in the back (look at that one on the right!) and the white eggs are all the regular grocery variety. These are all labeled "large". I love that there's some variance in the sizes for the local pastured. I also need to get a battery for my scale!

I loved the chocolate pastry cream. I used a couple of the Trader Joe's 72% bars, and it was really good! I didn't have much chocolate left for my curls, but the pie was still delicious! Thanks Kim of Scrumptious Photography for selecting this recipe!