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.
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)
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
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
2 thoughts on “VALENTINE – Chocolate Cream Pie”
Hi Liz & Jeff
Good to hear from you both on your website!
Where are you? Hopefully, somewhere warm and sunny! I hope you’re both doing well and enjoying life!!
It great seeing you both in Sisters that day!
Take care & have fun!!
Sent from my iPhone
Good to hear from you also. We are in Oregon Pipe National park right now headed to Tucson staying at Gilbert Ray. Yes it is 70 here very beautiful. Liz