Part of the Thanksgiving series featuring Flour & Co Bakers and their favorite recipes.
The holidays, and my team, were so special at Flour & Co. I just couldn’t go through Thanksgiving without a look back at our time together, as well as sharing some Flour & Co Bakers’ favorite holiday recipes with you, like this Spiced Chocolate Cream Pie!
Meet Kita! She joined our baking team a few weeks after we opened and left a year later because she had to move out of the city. Lucky for me, she came back one year after that as our catering coordinator, and spent lots of time baking as well, up until we closed. Kita was uber organized, a fantastic pinch hitter, baker, leader, and quality control guru. She took on so much in the name of making Flour & Co a success.
Q&A with Kita:
What did Flour & Co mean to you? Flour & Co helped me grow and learn as a person. I gained so much perspective and insight into the small bakery business world. It was truly an honor to have been part of the team for as long as I was.
What did you love about working at Flour & Co during the holidays? I loved the smell of the kitchen with all of the baked treats. The joy we put on guests faces when they picked up their pie or cake. I especially loved the egg nog pie at Christmas!
What was the hardest part of working at Flour & Co during the holidays? The long hours, the months of preparation. So much pie dough!
Spiced Chocolate Cream Pie
Chocolate cream pie has always been my favorite, and as I got older and started experimenting with different flavor combinations, I thought that adding a bit of warm fall spice would be the perfect match for cream chocolate! ~Kita
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 9" pie 1x
- Category: Dessert
Ingredients
Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup granulated sugar
- 1/3 cup melted butter
Chocolate Filling:
- 3 egg yolks
- 1 1/2 cups granulated sugar
- 3T cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3 cups whole milk
- 1T butter
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp high quality ground cinnamon
Whipped Cream:
- 3/4 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 2T powdered sugar
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Mix together all ingredients until it looks like wet sand.
- Press into a 9” pie pan.
- Bake at 350° for 10-14 minutes or until golden brown.
- While the crust is cooling, make your filling.
For the filling:
- Mix together egg yolks and sugar in a large bowl.
- Once well combined, mix in cornstarch, cocoa powder, and salt.
- Transfer to a large saucepan and add milk. Gently stir until combined.
- Cook over medium heat, stirring constantly until it comes to a full boil. Let boil for one minute.
- Remove from heat and stir in butter, vanilla, and cinnamon.
- Pour the filling into baked and cooled graham cracker crust.
- Refrigerate until completely cool.
For the whipped cream:
- Add all ingredients to a standing mixer or a mixing bowl.
- With the whisk attachment, whisk until medium peaks form.
To finish the pie:
- Cover the pie with the whipped cream and spread until even, leaving a border of graham cracker crust.
- Garnish with chocolate shavings, sprinkled cinnamon or cocoa powder.
- Refrigerate until ready to eat.
Happy pie making and Happy Thanksgiving! Tag #flourandco and #kitaskitchen to share your version of this Spiced Chocolate Cream Pie.
