Chocolate Custard Pie

Oh, how I love pie.  Maybe that's what I want to be when I grow up, a pie-maker!  Not really because I hate making pie crust.  I always cheat and buy the kind in the refrigerated section that you can unroll into your own pan.  I like the texture better than the frozen ones, plus since it's in my pan, it seems more homemade.  Sure I can spin it that way.

Anyway, a friend of mine posted a pick of some chopped up chocolate the night before Thanksgiving. It was the beginning of a chocolate pie that she was making.  Ever since then I couldn't stop thinking about making one myself, a nice homemade pie with real chocolate.  In my house when I was growing up, chocolate cream pie was made with Jello brand pudding mix.  Nothing wrong with that mind you, but I wanted something really decadent.  I searched the web and looked at tons of recipes and found the items that seemed to be constant, then I added more chocolate.

Chocolate Custard Pie

1 unbaked pie crust,( I use the type in the refrigerated section that you unroll into your own pan)
2 ounce squares unsweetened baking chocolate
1 ounce square Semisweet baking chocolate
3/4 cup + 1/3 cup sugar
1/3 cup flour
1/4 +1/8 teaspoon salt
3 eggs, divided
1 1/2 cups 2 % milk
1 teaspoon vanilla
1 tablespoon butter

Preheat the oven to 350.

Chop the chocolate into small pieces to make it easier to melt.

Roll the pie dough into the pie pan and poke holes with a fork to let it vent.  Bake for about 20 minutes. Remove and set aside when cooked.

Meanwhile, mix chocolate, ¾ cup sugar, flour, ¼ t. salt, egg yolks and milk in a saucepan with a whisk. Cook over medium heat, constantly stirring until it simmers and thickens.  It should be nice and thick. Remove from the heat and whisk in vanilla and butter.

To make the meringue, start with a room temperature metal bowl, make sure there is nothing oily or greasy on your bowl or beaters.  Beat the egg whites with 1/8 t. salt until they get nice and white. Then add the sugar, beat until stiff peaks form.

Spread the chocolate custard into the baked pie shell, and then gently pour the meringue over top and spread to evenly cover the filling. Bake at 350, it until the meringue is lightly browned, about 10 minutes.

You can serve this warm, but I prefer to pop it in the refrigerator for a few hours then serve it.

Shrimp and Corn Chowder

Nothing beats a great chowder when it's cold outside.  So when I was working on this week's menu and came across this fabulous recipe, I knew it was going to make onto the plan.  Pair this chowder with some fresh baked bread and you've got some serious comfort food.  The combination of creamy corn and potato goodness with shrimp and bacon can not be beat! The best part is how quick it is.

This is a mid-guilt recipe, I use a combination of half and half and 2% percent milk.  You can up the creaminess and calorie count by using some heavy cream, or you can go the opposite way and use skim milk and puree more of the veggies to get the right consistency.  Make it work for you.  If you don't do the dairy, I am sure coconut milk would make a great substitute.

Shrimp and Corn Chowder

2 slices bacon cut into slivers
2 teaspoons olive oil
1/2 onion, chopped
2 cloves garlic mince
1 large red bell pepper, seeded and chopped
Pinch of saffron
Few pinches of cayenne pepper and cumin
Salt and pepper to taste
3 teaspoons flour
8 oz clam juice
1 cup half and half
2 cups 2 % milk
1 pound russet potatoes, peeled and chopped into ½ inch pieces
1 bag frozen corn
1 can creamed corn
1 pound cooked medium shrimp, peeled and deveined
1 teaspoon chopped fresh chives or parsley

Fry bacon in heavy large Dutch oven.  Remove bacon to drain and reserve for serving. Add onions and bell pepper and seasonings to saute.  Add the garlic and saute a minute longer. Add the flour and cook another 2 minutes.  Add the potatoes, clam juice, half and half and milk bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. If the chowder seems a little thin use an immersion blender to break down some of potatoes, but make sure to leave a good amount chunky. Add shrimp, creamed corn and corn and cook until the potatoes are tender and the shrimp and corn are heated through. Stir in bacon and chives or parsley.