My Pie Invention- Rocky Road

Thanks everyone for the ideas and help in coming up with what pie to do for today. No one actually suggested this one but it did come about because of all the suggestions that were made.

It's just a regular pie crust, chocolate cream filling with candied almonds and marshmallows stirred in and then an Italian meringue (tastes like marshmallow) on top. It got a little smashed from the saran wrap it traveled home in so it doesn't look quite as beautiful in this picture as it did before.

Now here's the best part. The chef didn't tell us this but it was a contest to see who could make the best all around pie. The one that all the flavors blended well together, textures complimented each other, held together when it was served, etc. The entire class voted and guess who won.

I did! I won a $25 gift certificate to Brick Oven for this little creation here.

Thanks also to Matthew, Edwina, Jacob and Aaron for tasting my test recipes over the weekend and giving useful feedback!

Here's the chocolate cream filling

Chocolate Cream Pie

Ingredients	%	Test (oz)	Test in grams
Whole Milk	60	5.375	152.38
Heavy Cream	40	3.625	102.77
Sugar #1	10	0.875	24.81
Cornstarch	5	0.5	14.17
Sugar #2	20	1.75	49.61
Egg Yolks	15	1.375	38.98
Butter	13	1.125	31.89
72% chocolate	25	2.25	63.79
Total	188	1 lb 0.75 oz	474.85

Process, Chocolate Custard

1. In a stainless steel pot, boil the milk, cream, and first sugar
2. Combine the second sugar with the cornstarch
3. Combine the egg yolks and sugar-cornstarch mixture
4. Once the milk mixture boils, temper 1/3 of it into the egg mixture
5. Return the tempered sugar-yolk mixture to the milk and bring the mixture back to a boil, stirring constantly
6. Once cooked, transfer the custard to a bowl fitted with the whip attachment
7. Add the chocolate and mix on low speed. Add the butter and mix until smooth
8. Once just warm to the touch, fill the blind-baked pie shells 3/4 of the way up the side of the pie shell and cool to set the filling

I stirred marshmallows and almonds into this but just until it had the amount I wanted. I didn't actually measure.

Italian Meringue

Ingredients	%	Test	Test in grams
Sugar	200	17.75 oz	503.20
Water	60	5.375 oz	152.38
Egg whites	100	8.875 oz	251.60
Total	360	32 oz	907.18

Process

1. Heat the sugar and water on the stove until it reaches the boiling point
2. Wash down the sides of the pan with plain water
3. When the sugar reaches 240 F whip the egg whites on second speed
4. When the sugar reaches 246 F to 250 F, slowly pour it down the side of the mixing bowl, into the whipping egg whites
5. Whip until room temperature, or desired temperature (bowl is cool to touch)
6. To reserve a meringue that is not being actively used, hold by continuously whipping on low speed