HOMEMADE CHOCOLATE CREAM PIE

Yes, I am yelling. Yes, I finally made my absolute favorite summer dessert that my Mom always made. Chocolate Cream Pie. My Mom would pre-bake a pie crust and I would hope that she would fill it with her homemade pudding and then top it with whipped cream.

As much as I loved this pie I had never made it. Until now. I found this recipe on the blog written by someone that I wished was my next-door neighbor. What's Cookin Italian Style Classic Chocolate Cream Pie. I followed the recipe for the pudding and the pie. Honestly, this was quite good.

I used my usual pie crust recipe and the What's Cookin Italian Style chocolate pudding recipe.
Wow, homemade pudding!!

And dinner was good too!  Delmonico Steaks with Greek Pasta Salad, recipe from MyRecipes.com. The steaks were grilled perfectly.

Blueberries were on sale a Bishops so -
Blueberry Scones with Lemon Glaze for breakfast. Texture - perfect. Flavors- Perfecto!!!!

The scone recipe was a variation of a Tyler Florence recipe. I liked the idea of square scones.

Ingredients-

Blueberry Scones:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, cut in chunks

1 cup fresh blueberries

1/2 cup Greek Yogurt

1/2 cup Milk

Lemon Glaze:

2 tbsp  cup freshly squeezed lemon juice

1/2 cup confectioners' sugar, sifted

1 lemon, zest finely grated

Method-
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a
pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like
coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the
blueberries because their strong color will bleed into the dough. Make a well in the center and
pour in the yogurt and milk. Fold everything together just to incorporate; do not overwork the
dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an
ungreased cookie sheet lined with parchment paper and brush the tops with a little milk.

Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply
the glaze.

Mix the lemon juice with the confectioners' until dissolved. Whisk in the lemon zest. Then
drizzle the glaze over the top of the scones. Let it set a minute before serving.

Chocolate Cream Pie

Yeah, dinner was an amazing grilled pork tenderloin which I should write about. But we are doing dessert first tonight. It was that good!

I had a small portion of pate brise in the freezer. I blind baked the crust and then I did something I have never done before. I made chocolate pudding from scratch. I am so sorry for all the times I used the mix. This was so damn easy and honestly so damn good. I found the recipe on the Cooking Light site. I made 1/2 the recipe because heaven forbids I have leftover pudding, rookie mistake. This was such a treat. I made sure I did not over eat at dinner so I could have the pie. Really good planning. Here is the link for the pie filling. Please never use those little boxes of pudding mix again.

Now about Grilled Pork Tenderloin. It was so tender and flavorful. I put the tenderloin in a brine of 2 tbsp sugar and 2 tbsp salt with water for about an hour. I rinsed and dried it. I made a Rosemary Orange glaze from FineCooking.com. On the FineCooking site, they gave directions for grilling the tenderloin. 7-6-5. 7 minutes on the first side. 6 minutes on the second side. And 5 minutes with the grill off and the cover down. Not bad! But I would change it to 8-7-6. Just scared of raw pork! Long story....

Almost forgot the Green Bean Salad. My Mom's recipe. Olive oil, red wine vinegar, oregano, salt and pepper. Simple and delicious.