Chocolate Cream Pie
With Thanksgiving coming next week, I thought it might be helpful to post some recipes that might be useful for making a gluten free, but definitely delicious Thanksgiving dinner. To start, here is one of my favorite pie recipes. My children won't actually eat "pie", but they eat this. Somehow, they don't consider this "pie".
1 baked, crumb crust (see below)
1 1/4 cups sugar
1/2 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla
Combine sugar, cocoa, cornstarch, and salt in a saucepan. The cocoa stirs in easier if you combine it with the sugar before adding the wet ingredients. Gradually add the milk. Stir it until it is smooth. Cook over medium heat. Make sure to stir it constantly. Bring mixture to a boil and boil for one minute.
Remove from heat; stir in butter and vanilla. Pour into the crumb crust. Place a piece of plastic wrap directly onto the surface of the pudding filling. Cool the pie to room temperature, then put it in the refrigerator. Chill the pie for 6-8 hours.
*You can garnish the top with whipped cream. I would spread a layer of whipped cream (sweetened) or cool whip over the top. Then shave Hershey bar (or other chocolate) over it for added appeal.
Gluten Free Crumb Crust (9" pie)
1/3 cup butter, melted
3 tablespoons sugar
Mix crumbs and sugar. Add the melted butter and combine with a fork. (I just combine everything right in the pie pan.) Press the crumbs firmly against the sides and bottom of the pie pan. Often I will take the bottom of a cup and use that to press the crumbs into place. Bake in a 350 degree oven for 10 minutes.
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