Last year I attended a doughnut making class, The Classic American Doughnut Shop class at The Pantry at Delancey in Seattle, WA. Our teacher mentioned that night that she only bakes with vanilla beans because there is simply nothing better when it comes to taste. Now, I don’t know about you but I don’t always have vanilla beans on hand.
And let’s be honest here, it’s easier and more convenient to have vanilla extract. But that doesn’t mean you have to sacrifice flavor or taste.
I’m here to tell you about Lágrima Vanilla today.
Lágrima Pure Vanilla is made in small-batch editions from only the best, single-source organic vanilla beans with a controlled process where quality is their top priority. You’ll seriously notice the difference once you have tasted it. And there are fresh organic vanilla beans in every bottle.
Gotta love that.
So what’s so special about Lágrima? They believe vanilla extract can be a beautiful conversation piece, not just an ingredient. At Lágrima, they believe you should only put pure, whole foods into your body. As the creators of a premium artisan vanilla extract, Lágrima brings you the ultimate vanilla experience, from the field to your table.
I really want to encourage anyone who cooks or bakes with vanilla extract to try Lágrima. You can purchase Lágrima here. And we’re giving away a LARGE 200 ml (6.8 fl. oz) bottle (about 40+ teaspoons) down below so check it out.
Now, when I first tried this delicious pure vanilla extract, I baked cookies. Then, brownies, banana bread, sticky buns, a bundt cake. . and more cookies. I’ve basically been using this vanilla since the end of September, when I was first introduced to Lágrima.
So, for today, I wanted to make something else. Something special. Something a little festive. So, I made this.
Chocolate Cream Pie. The only thing that’s baked here is the crust. This is a biscoff cookie crust. Absolutely divine. Oh so good.
Once you have the crust made and baking in the oven, you can start on the filling. Over medium heat, simply whisk together sugar, cornstarch, salt, and egg yolks until well combined. Then you slowly add in milk, whisking. Bring the whole thing to a boil, still whisking, then reduce the heat and simmer, whisking some more for about a minute. The filling will be thick.
Then, some more magic happens. You whisk in chocolate, butter, and your Lágrima vanilla.
You have to allow this to cool completely, for about 2 -3 hours. And then you pour it into your crust and chill the pie. . for . . don’t hate me. . at least 6 hours or overnight.
But it’s worth it.
Because Christmas is next week and we had candy canes, I added some on top. My daughters went crazy. . “Ah, candy canes!!”
Needless to say, this chocolate cream pie was absolutely delicious! I hope this one makes her way into your life soon. Enjoy!
Chocolate Cream Pie
For the crust:
- 1 package Biscoff cookies; about 32-36 cookies
- 1 stick unsalted butter melted
For the filling:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 8 oz fine-quality bittersweet chocolate; chopped finely
- 2 tablespoons unsalted butter softened
- 1 teaspoon Lágrima vanilla
For the topping:
- 2 cups chilled heavy cream
- 2 tablespoons sugar
- chocolate shavings or chocolate sprinkles
For the crust:
- Preheat oven to 350°F. Using your food processor, pulse together the cookies and melted butter until it resembles wet sand. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Bake until crisp, for about 10-15 minutes, and cool on a rack.
For the filling:
- Over medium heat, whisk together the sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until well combined. Then slowly add in the milk, whisking. Bring to a boil over moderate heat, still whisking, then reduce heat and simmer, whisking some more for about 1 minute (filling will be thick).
- If you're up for this: Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter, and vanilla. Cover and allow to cool completely, for about 2 hours. Spoon filling into your baked crust and chill the pie, loosely covered, for at least 6 hours.
For the topping:
- Using your stand mixer fitted with the whisk attachment, beat the cold heavy cream with the sugar until it just holds stiff peaks, after 3-4 minutes. Spread on top of the chocolate pie, sprinkle on chocolate shavings or chocolate sprinkles and serve.
Recipe from Epicurious.com
(open to residents within the United States only)
Good luck! You want to win this vanilla!
Disclosure: Lágrima provided the same pure vanilla extract for recipe development and review purposes. All opinions expressed here are 100% my own.