Chocolate Pudding Pie
Chocolate Cookie Crust
Chocolate Cookie Crust
1 ½ cups chocolate cookie crumbs
6 tablespoons non-dairy butter
¼ cup sugar
Melt the butter. Mix cookie crumbs and sugar in a bowl. Add the melted butter to the dry ingredients, and mix together with a fork. Pour the crumb mixture into a greased pie pan and press evenly across the bottom and the sides of the pan. Place in the freezer for 20 minutes.
Chocolate Filling
½ cup sugar
¼ cup corn starch
¼ teaspoon salt
3 cups non-dairy milk
2 tablespoons non-dairy butter (I prefer Earth Balance)
¾ cup chopped bittersweet chocolate
1 teaspoon vanilla
In a large saucepan, combine the sugar, cornstarch, and salt. Turn the heat to medium, and gradually add the milk, stirring constantly. Then add the butter, continuing to stir. Bring mixture to a boil. Simmer for one minute, then remove from heat. Add the chocolate and vanilla and stir until completely blended.
Pour the filling mixture into the chilled pie crust. Place the pan in the refrigerator and allow to set overnight.
No comments:
Post a Comment