Chocolate Cream Pie

Graham Cracker Crust

1.5 c graham cracker crumbs (about 13 rectangles)

1 Tbs brown sugar

6 Tbs melted butter

 

Pudding Layer

3 Tbs cocoa powder

3/4 c brown sugar

1/3 corn starch

1/4 tsp salt

3 c milk

1 c semisweet chocolate chips

1 tsp vanilla extract

3 ounces cream cheese, softened

2/3 c heavy whipping cream

1/4 c powdered sugar

Whipped Cream Topping

1.5 c heavy whipping cream

1/4 c powdered sugar

Optional Garnishes

Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

For the crust, preheat the oven to 350℉. Combine the graham cracker crumbs and sugar in a bowl.  Stir in the melted butter until evenly mixed.  Press the mixture in the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 8 minutes.  Remove and let cool completely.  Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).

For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt.  Add the milk and whisk to combine.  Stir in the chocolate chips.

Bring the mixture to a simmer over medium heat, stirring constantly.  Continue to whisk as the mixture comes to a oil and large bubbles break across the surface and the mixture has thickened.

Remove from the heat and stir in the vanilla extract.  Scrape the pudding into a bowl and cover with plastic wrap, pressed directly on the surface.  Refrigerate until chilled and set up (2-3 hours).

In a blender or an electric stand mixer, whip the 3 ounces of cream cheese together with the cream and powdered sugar together until thick and creamy.  Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.

Evenly spread the pudding mixture into the prepared graham cracker crust.  At this point, this can be refrigerated for 1-2 days (the crust will get slightly soft, but whatever) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.

For the whipped cream layer, whip the 1.5 c heavy cream and the 1/4 c powdered sugar together until soft peaks form.  Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder-- or whatever you like!  Serve chilled.

From Mel's Kitchen Cafe

Creamy Sausage Potato Soup

12 oz ground pork sausage (casings removed, if needed)

1 Tbs butter

1 c diced carrots

1/2 c diced onions

1/2 c diced celery

1 Tbs chicken bouillon

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

4 c diced potatoes

4 c chicken broth

1 tsp salt

1/4 tsp black pepper

2.5 c milk (not skim)

1/3 c flour

1.5 c freshly shredded sharp cheddar cheese

oyster crackers, fresh parsley, additional cheese, for serving (optional)

In a 6-quart or larger pot set over medium heat, brown the sausage, crumbling as it cooks.  Cook until no longer pink, then use a slotted spoon to remove the sausage to a paper-towel lined plate, leaving about 1 Tbs of the drippings in the pot.

Set the pot over medium heat and add the butter.  Once melted, add the carrots, onions, and celery.  Cook until the onions begin to turn translucent, 3-4 minutes

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley.  Cook for 30-45 seconds, stirring constantly.

Add the potatoes, broth, salt, and pepper.  Stir to combine (scrape the bottom of the pot thoroughly).  Bring the mixture to a boil.  Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender, stirring often.

Combine the milk and flour (either in a blender, or really whisk them up good in a large bowl!) until smooth.  Pour the milk mixture into the soup.  Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce heat to medium-low, stir in the cheese a handful at a time, and warm through until the cheese is melted.  Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired.  The soup will thicken as it cools.

From Mel's Kitchen Cafe