Happy Labor Day everyone! In honor of getting some R&R, I thought today I would post one of my absolute favorite family recipes- one I made this weekend for my soon-to-be new family! This pudding is not good white-dress-diet food, but it reminds me of home!
Cheers!
Chocolate Pie
based on the recipe from the 1969 Better Homes and Gardens Cookbook
Crust
- Melt 6 tablespoons of butter.
- Measure 1 1/2 cups of graham cracker crumbs (regular or chocolate) into a medium bowl.
- Add 1/4 cup of sugar to the graham crackers (and a dash of cinnamon if you like).
- Add the melted butter.
- Stir or blend together with your hands.
- Press into the pie plate or other pan.
- Put in the freezer to set while you make the pudding
Filling
- 2 1-oz squares of unsweetened baking chocolate (I prefer Baker's; Hershey's does not incorporate properly)
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 slightly beaten egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into yolks to temper; return to hot mixture; cook and stir 2 minutes more. Remove from heat; add butter and vanilla. Pour into pie crust; cover with saran wrap if you do not want a skin to form on the surface; chill. Garnish with whipped cream and berries/cinnamon/bananas, or chocolate shavings (I learned how to do those here).
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