Place your order today to ensure your Pink House products grace your Thanksgiving table!
Filling:
1 ¼ cup granulated sugar
¼ cup pH Cardamom Syrup
¼ cup cornstarch
1 tsp salt
3 cups whole milk
4 whole egg yolks, room temp
8 ounces bittersweet chocolate, roughly chopped
2 tsp vanilla extract
4 TBSP butter, cold
Whipped Cream:
1 cup of heavy whipping cream, cold
½ tsp salt
2-3 TBSP pH Cardamom or Hazelnut syrup, depending on how sweet you like your cream
1 tsp vanilla extract
In a saucepan, mix the sugar, cardamom syrup, cornstarch, and salt until it’s thoroughly combined and no cornstarch lumps remain
Turn the pan on medium heat and whisk in milk and egg yolks
Continuously whisk the mixture until the filling is thick enough to coat the back of a spoon
Remove from heat and stir in chocolate until it is completely melted in
Add in vanilla and butter
Pour the filling into a baked pie crust and let it chill for 4 hours or overnight
Whipped Cream:
Add all the ingredients in a mixer with the whisk attachment
Whisk for 3-5 mins at a medium speed until you reach your desired consistency
Top your pie with the whipped cream and serve
