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Dessert

Chocolate Cream Pie

A layered pie with a chocolate custard filling and whipped cream topping.

From an old cookbook · modernised transcription
By Johnson, Vt. Congregational church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chocolate Cream Pie

Ingredients

Directions

Make the cake

  1. Cream together 1 cupful of sugar and 1/2 cupful of butter.

  2. Beat in 1 cupful of milk, add 2 teaspoonful of soda, add 1 cupful of flour with 1 teaspoonful of cream tartar, 2 eggs, whites and yolks beaten separately; add the whites last.

  3. Bake in layer tins.

Make the filling and assemble

  1. Boil 2 tablespoonfuls grated chocolate, 4 tablespoonfuls of sugar, a little milk; thicken with flour.

  2. Spread the chocolate mixture between the layers.

  3. Put whipped cream on top.

Nutrition, whole recipe (rough)

435Calories
8 gProtein
31 gFat
31 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Johnson, Vt. Congregational church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the cake and helps the crust brown in the oven.
Butter
Adds richness and a tender crumb to the cake.
Cream of tartar
Acid that reacts with the soda to help the cake rise.
Grated chocolate
Gives the filling its chocolate flavor and color.
Eggs
Provide structure, and beaten whites add lift to the batter.

The step that matters

Adding the egg whites last. Beaten egg whites hold air that gives the cake its lift. Folding them in gently at the end, rather than beating them into the batter, keeps that air from collapsing so the layers rise evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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