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Two Sisters, Serial #34 and Mini Chocolate Pies

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Did you ever have a special treat when you were a kid? O.K., so you’re still a kid. Do you have a special treat now, one that just the thought of puts a smile on your face?

Well, for me that treat is chocolate pie. It’s not that chocolate pie is the richest or most decadent or exotic or flavorful dessert I’ve ever had. Far from it. Nor is it exactly a comfort dessert (bread pudding would fill that bill for me).

But there’s something about chocolate pie that makes me all happy inside, and that’s before I eat it!

And it seems to us here at Reading and Recipes that we all need something to put a smile on our faces as we slog through these last weeks of a too long winter. Or for y’all in the Southern Hemisphere, maybe you’re worn out by a long and too hot summer! Or maybe you’re feeling the blahs in the lull between Valentine’s Day and Saint Patty’s. Or a crunch at work. Or mid-terms at school. Or the kids are home sick (now hey, these chocolate pies will put a smile on their faces!).

Whatever your doldrums, chocolate pie is the cure. You don’t even have to eat them.

(But go ahead and eat one. You need the boost.)

mini chocolate cream pies

Mini Chocolate Pies

1 package mini graham cracker crusts (6 total)

1/4 cup granulated sugar

3 Tablespoons unsweetened cocoa powder

2 Tablespoons cornstarch

pinch of salt

1 1/2 cups milk*

1 teaspoon vanilla extract

1 Tablespoon unsalted butter

whipped topping

mini chocolate cream pie

Over a small pan, sift together the granulated sugar, cocoa powder, cornstarch, and salt. Whisk in the milk until no clumps remain. Heat mixture over medium heat, whisking constantly, until it begins to simmer. Reduce heat to low and whisk mixture for another minute, until it becomes glossy and thickened. Remove the mixture from the stove and stir in the vanilla extract and butter.

Divide the pudding between the six graham cracker crusts. Put the mini pies on a cookie sheet and cover with plastic wrap, ensuring to press plastic wrap directly onto pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight. When ready to serve, remove the pies from the refrigerator and garnish with whipped topping.

Makes 6 mini pies.

*Be sure to use dairy milk. (I used 1% in this recipe.) Using non-dairy milk, such as almond or soy milk, will result in a filling that does not thicken properly.

chocolate cream pie

{Adapted from Dessert for Two}

Click below to listen to or read Serial #34 of “Two Sisters”.

Two Sisters, Serial #34, audio © Jeffrey Anderson

Two Sisters, Serial #34, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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