Its no secret its been a long several years of pandemic covid 19 stresses. Some of us have had to learn to cook, eating out has not been a safe option and grocery shopping a whole new learning curve. Who would have thought you would be picking up your groceries in a grocery store parking lot. With Valentines Day and Easter on its way, I wanted to share one of our family’s favorite chocolate pie recipes.

CRUST:

40 graham crackers (10 full cracker sheets)

2 Tablespoons sugar (coconut sugar is also a good replacement for sugar)

2 Tablespoons butter softened

1 large egg white ( 1 use Bob’s Redmill egg replacer-1 Tablespoon)

Filling:

2 Cups almond, oat or soy milk (can use fat free milk also)

2/3 Cup sugar (I substitute 1/2 cup maple syrup)

1/3 Cup unsweetened cocoa

3 Tablespoons cornstarch

1/8 teaspoon salt

1 large egg ( 1 use Bob’s Redmill egg replacer-1 Tablespoon)

2 ounces semisweet chocolate, chopped

1 teaspoon vanilla

Whipped Cream or a dairy free whipped cream

3/4 teaspoon grated chocolate for garnish

Directions

Step 1 Preheat oven to 350°.

Step 2 To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

Step 3 To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Step 4 Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.

The substitutes I have given you will make a delicious chocolate-cream pie without the guilt. Both versions are delicious.

The original recipe is from Cooking Light November 1999.

Thank You for following my blog, please check in next week a update of our Boon Docking location and the View Navion Motorhome Rally!!!

Cheers from Liz