
Dairy Farmers of Canada’s 2018 Milk Calendar is here!
Today more than ever, we’re looking to nourish our families with hand-crafted, good-for-you recipes that make the most of local, seasonal offerings. The time honored Milk Calendar is answering this call with its 41st edition, packed full of delicious recipes highlighting 100% Canadian dairy, along with food pairings that are sure to please the whole family. Featuring 19 new, nutritious, easy-to-make recipes, insightful cooking tips and share-worthy recipe variations, the 2018 Milk Calendar by Dairy Farmers of Canada was distributed for free in local newspapers to almost two million homes across Ontario and Atlantic Canada. If you didn’t get a copy in mid-November, make sure to visit the website to order one!
Mile High Chocolate Pudding Pie
Prep time
Cook time
Total time
Who can resist a classic pudding pie’s creamy, chocolatey goodness? The 2018 Milk Calendar contains recipes for the whole year, from winter comfort food and summer barbeques, but this one is our favourite.
Author: Dairy Farmers of Canada
Recipe type: Dessert
Serves: 8
Ingredients
CRUST:
- ⅓ cup (75 mL) unsalted butter
- 1 ½ cups (375 mL) chocolate cookie or graham wafer crumbs
FILLING:
- ¼ cup (60 mL) unsweetened cocoa powder
- ¼ cup (60 mL) granulated sugar
- ¼ cup (60 mL) cornstarch
- ¼ tsp (1 mL) salt
- 1 egg, lightly beaten
- 2 ½ cups (625 mL) milk
- ¼ cup (175 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90 g)
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) vanilla
TOPPING:
- 1 ½ cups (375 mL) 35% cream
- 2 tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- Coarsely grated chocolate (optional)
Instructions
- Preheat oven to 375°F (190°C).
Crust
- Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 min in centre of preheated oven until set.
Filling
- In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
Topping
- Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat.
- Best eaten within a day of making.
Notes
For a fancier version of this pie, use a 9-inch (23 cm) fluted tart pan with removable bottom. Garnish with gooseberries, cherries and chocolate curls.
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