MOVE OVER SCHEDULED POSTS..
There's a new 'gal' (recipe) in town...on the blog...and the rest of you
are going to have to move aside until this one is posted.
I just saw this lovely recipe at Sunflower Supper Club, posted by Julie,
who offered to make 28 pies for the son of a friend's wedding reception!!
Now that's the kind of friend we all want to have, right?
This was an easy recipe - I had Homemade Sweetened Condensed Milk
in the fridge that needed to be used, and headed right to the kitchen as soon as I printed this recipe. (I can cut the sugar amount in half making my own s.c.m.=).
WARM Chocolate pudding is SUCH comfort food for me...right along
family favorite Creamy Tacos.
Since we all know that confession is good for the soul, I have to confess...
I ate so much of the pudding while it was still warm, I had to run to the store to get the mini graham cracker pie crusts...cause I love the crunch with the pudding,
to be able to fill 4 little pies, instead of one big one.
The little ones are 'fun' eating anyway.
Of course, you can just enjoy this as pudding - maybe layered with Cool Whip in a pretty stemmed goblet?
Your choice...or enjoy it all while it's warm.
I can testify to the fact....IT'S FABULOUS!!
This will definitely be enjoyed in our home again soon...very soon.
(I may have to double the batch!) And I do believe I'll add a dollop of peanut butter just to see if it will stop me eating it all at once. ha
CHOCO-LISCIOUS CHOCOLATE CREAM PIE
3 Tb. cornstarch
5 Tb. baking cocoa
1-2/3 c. water
1 (14 ozs) can sweetened condensed milk
(or click for my reduced sugar, homemade recipe here)
3 egg yolks, slightly beaten
2 Tb. butter
1 tsp. vanilla extract
1 baked pie crust or graham cracker crust
In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks. Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding.
Top with whipped cream or make meringue from leftover egg whites.
Full Plate Thursday