• Dawn Hames

Chocolate Cream Pie



This spring has been very dry. I am hoping for a much-needed rain to settle all the allergens, and bring on the greening of the grass. As the farmers are busy seeding, I hope the old saying “seed in the dust, and your bins will bust” rings true for this year. We have all been through a lot, so baking up a treat seems perfectly justified. Enjoying chocolate cream pie is both decadent and comforting. When you make it yourself, there is far less sugar than commercially prepared products. Cocoa is known to be heart healthy and beneficial to the cardio vascular system. Consumption of cocoa contributes to the reduction of oxidation of the bad cholesterol which in turn reduces buildup of plaque in blood vessels. Cocoa is rich in antioxidants and it has been shown to help regulate blood sugar, lower bad cholesterol and raise good cholesterol. Cocoa contains magnesium, manganese, copper and iron. Cocoa is a natural source of feel-good tryptophan, which is why it elicits such delight in chocolate lovers everywhere. Cocoa is anti-depressant due to the tryptophan and stimulating pick me up, due to its theobromine content. What’s not to love about something that makes you feel great and is good for you? Health professionals recommend that the benefits of cocoa are more apparent in dark chocolate, preferably organic with reduced sugar content. Here is a yummy recipe. For best results use 2% milk. Using a graham crust is easy, but you could also use a regular pastry crust as well.

Chocolate Cream Pie

Graham Crust

1 cup graham wafer crumbs

¼ cup melted butter

1 tablespoon sugar (white or brown)

1/4 teaspoon cinnamon (optional)

Melt the butter and then stir in the remaining ingredients. Reserve 2 tablespoons of this mixture. Press into a 9-inch pie plate. Bake at 350 degrees for 10 minutes

Filling

2 1/2 cups 2 percent milk

2 egg yolks

1 teaspoon vanilla

3 tablespoons cornstarch

2 tablespoons plus 1 teaspoon cocoa powder

3 tablespoons sugar

In a heavy bottomed pot whisk together the milk, eggs and vanilla. In a small bowl mix together the cornstarch, cocoa powder and the sugar. Add the cocoa and cornstarch mixture to the milk mixture. Cook over medium low heat stirring until thickened.

Whipped Cream Topping

Combine 1 cup whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla in a mixing bowl. Whip until soft peaks are formed. Do not over whip or you will end up with butter.

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