recipes

Meal Ideas 25 July 2022

Take Homemade Family Favorites to New Heights

(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.

Savor the timeless taste of pasta with this Penne Alla Vodka, a classic dish high on flavor and low on hassle so you can have a meal ready in just 30 minutes. Plus, it offers an alternative to traditional recipes by using Country Crock Plant Cream, a new dairy-free substitute for heavy whipping cream perfect for using in a variety of your favorite dishes.

Made with delicious plant-powered ingredients, it provides the taste of heavy whipping cream without the heaviness. As a 100% vegan, dairy-free and soy-free solution, it’s a 1-for-1 swap for heavy whipping cream in cooking and baking recipes, making it ideal to have on hand year-round.

When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

Penne Alla Vodka

Prep time: 10 minutes
Total time: 30 minutes
Servings: 5

  • 1 tablespoon Country Crock Plant Butter with Olive Oil
  • 1/2 cup chopped white or yellow onion
  • 1/2 teaspoon finely chopped garlic
  • 1/2 cup tomato paste
  • 1 pinch red pepper flakes
  • 1/4 cup (2 fluid ounces) vodka
  • 16 fluid ounces Country Crock Plant Cream
  • 1/4 cup (2 fluid ounces) water
  • 3 cups dry penne pasta, cooked and drained
  • 1/4 cup grated vegan Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 cup loosely packed fresh basil leaves
  1. In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.
  2. Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.
  3. Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.
  4. Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.
  5. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Strawberry Shortcake

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8

Strawberries:

  • 2 pounds strawberries, hulled and sliced
  • 6 tablespoons sugar

Whipped Plant Cream:

  • 2 cups Country Crock Plant Cream, directly from refrigerator
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract

Shortcakes:

  • 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
  • 1 tablespoon turbinado sugar
  1. To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
  2. To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
  3. To make shortcakes: Preheat oven to 475 F.
  4. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
  5. In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
  6. Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
  7. Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
  8. Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.

Source: Country Crock Plant Cream

Videos 15 July 2022

Popcorn Party Pizza

(Family Features) The next time your kids are begging for an indulgent snack after finishing chores or dessert following dinner, call them to the kitchen for a quick, delicious lesson. Teaching children to cook helps them get more comfortable with an important life skill while encouraging independence – all while having a little fun.

This Popcorn Party Pizza swaps out the classic pizza crust for popcorn – a whole grain that’s 100% unprocessed with no additional additives, hidden ingredients or GMOs – infused with gooey melted marshmallows and topped with childhood favorites.

After an adult melts the marshmallows and lines the pan with the marshmallow-popcorn mixture, kids can help create their own work of art with red piping gel as “pizza sauce;” rolled fruit snacks as “pepperoni” slices; and jellybeans, coconut and candy-coated chocolate pieces for the oh-so-sweet toppings.

Visit popcorn.org to find more kid-friendly recipes to help children learn their way around the kitchen.

Watch video to see how to make this recipe!

Popcorn Party Pizza

Yield: 8 slices

  •             Nonstick cooking spray
  • 3          tablespoons butter
  • 1          bag (10 1/2 ounces) mini marshmallows
  • 2          quarts popped popcorn
  • 1          tube (0.68 ounces) red piping gel
  • 1          package red raspberry rolled fruit snack
  • green jellybeans (optional)
  • coconut (optional)
  • candy-coated chocolate pieces (optional)
  1. Spray 12-inch pizza pan with nonstick cooking spray; set aside.
  2. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted. Stir in popcorn until well coated.
  3. Spread mixture evenly onto prepared pizza pan.
  4. Drizzle red piping gel over “pizza” for “sauce.”
  5. Cut small circles (about 1 1/4-inch diameter) from rolled fruit snack and place on pizza for “pepperoni” slices.
  6. Decorate with jellybeans, coconut and candies, if desired. Cool completely before cutting into wedges.

Source: Popcorn Board

Dessert 22 June 2022

Sweet Summer Treats that Beat the Heat

(Family Features) Whether your family’s ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It’s hard to beat a homemade treat loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious.

For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word “gelato” means “ice cream” in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density.

If you’re looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving.

When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun.

While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don’t have to rely only on what you drink to meet your fluid needs.

Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way.

Find more sweet summer recipe ideas at Watermelon.org.

Watermelon Ice Cream Bars

Servings: 8

Watermelon Curd:

  • 3/4 cup watermelon juice
  • 2 tablespoons lime juice
  • 1/2 cup honey
  • 1 pinch salt
  • 3 eggs, lightly beaten
  • 1/2 cup butter (1 stick), cut into small cubes

Crust:

  • 8 graham crackers, crushed
  • 2 tablespoons honey
  • 1 pinch salt
  • 4 tablespoons butter, melted and cooled
  • basil leaves, for garnish

Whipped Cream:

  • 1 cup heavy whipping cream
  1. To make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs.
  2. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator.
  3. To make crust: Preheat oven to 350 F.
  4. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand.
  5. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.

Watermelon Gelato

Servings: 8

  • 2 cups pureed watermelon
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup fat-free half-and-half
  • 3 tablespoons lemon juice
  • 1/2 cup whipping cream
  1. In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth.
  2. Using ice cream maker, process gelato according to manufacturer's instructions.
  3. To make whipped cream: When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form.
  4. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible.
  5. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.
  6. When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.

Source: National Watermelon Promotion Board

Videos 19 May 2022

Apple and Blood Orange Pinwheels

(Family Features) Gifts and cards are surely appreciated, but one of the best gifts for many parents is simply time spent together. No special occasion is necessary – just loving moments enjoyed as a family.

You can make those moments memorable with a tasty snack like Apple and Blood Orange Pinwheels made with the satisfying texture and taste of Envy Apples. With a consistently balanced, refreshing sweetness coupled with crisp elegant crunch, they’re easily spotted by their large, sharable size and crimson red skin perfect for snacks that bring loved ones together.

Pair these fruit-forward pinwheels with a relaxing day spent watching a family-friendly show like “Strawberry Shortcake” as she and her pals discover hidden treasures while on vacation, encounter mysterious monsters and tangle with out-of-control spring flowers while she “bakes the world to a better place” all year round.

Find more recipe ideas to celebrate moms and dads at EnvyApple.com.

Watch video to make this recipe!

Apple and Blood Orange Pinwheels

Prep time: 10 minutes
Servings: 4

  • 1          flour tortilla (10 inches)
  • 1/2       cup hazelnut spread
  • 1          Envy Apple, sliced thin
  • 2          blood oranges, peeled and sliced
  1. Using spatula or spoon, coat one side of tortilla with hazelnut spread.
  2. Evenly layer apple slices on hazelnut spread, applying light pressure with hands so they stick to tortilla
  3. Layer blood orange slices over apple slices.
  4. Roll up tortilla tightly.
  5. Cut tortilla into 5-8 slices, each approximately 1 1/2-2 inches.
  6. Secure pinwheels with toothpicks or arrange tightly on serving tray.

Source: Envy Apples

Videos 16 May 2022

Pina Colada Sweetpotato Ice Pops

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Watch video to see how to make this recipe!

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops

  • 1/2       cup coconut cream
  • 3/4       cup mashed and cooked sweetpotato
  • 3/4       cup diced pineapple
  • 2          tablespoons honey
  • 1          tablespoon lime juice
  • coconut flakes (optional)
  1. In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.
  2. Place in freezer 3-4 hours. Top with coconut flakes, if desired.

Source: North Carolina Sweetpotato Commission

Videos 13 April 2022

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

(Family Features) It’s tough to top the joy of a spring morning spent celebrating with family, enjoying a delicious brunch or snacking on sweet treats. With warmer weather and bright sunshine comes plenty of opportunities to enjoy favorite recipes.

Celebrating the season with eggs can bring loved ones together in the kitchen and beyond, from crafting classic desserts to serving up new delights. Plus, the versatility of eggs allows for nearly countless creations.

Boiled, scrambled, poached, baked and any other way you like them, eggs can be your kitchen superhero. As a natural source of vitamins and minerals, they’re a delicious protein powerhouse with just 70 calories per large egg.

Make the celebration truly memorable with the power of eggs in a sweet dessert like these Meringue Nests with Vanilla Bean Whipped Cream and Strawberries, a perfect option for topping off a brunch feast or an afternoon meal.

Find more spring recipe ideas and ways to celebrate the season at incrediableegg.org.

Watch Video to see how to make this recipe!

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Recipe courtesy of the American Egg Board and Sam Adler (@frostingandfettucine)
Prep time: 15 minutes
Total time: 6 hours
Servings: 6

Meringue Nests:

  • 1 1/4    cups granulated sugar
  • 6          large eggs
  • 1          teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  • 2          teaspoons cornstarch

Garnish:

  • 1          cup heavy whipping cream
  • 1          teaspoon granulated sugar
  • 1/2       teaspoon vanilla extract (or 1 vanilla bean, scraped)
  • 1/2       pint fresh strawberries, sliced
  1. To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225 F.
  2. Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.
  3. Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.
  4. Add cream of tartar, vanilla extract and cornstarch. Increase to high speed and beat until stiff peaks form.
  5. On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”
  6. Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160 F.
  7. To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.
  8. Dollop whipped cream on meringue nests and top with sliced strawberries.

Source: American Egg Board

Videos 06 April 2022

Cheesecake Ice Cream with Fruit Swirls

(Family Features) Spending precious moments enjoying outdoor meals with family and friends is part of what makes warm weather get-togethers so special. Take those al fresco occasions to the next level with a favorite dessert: ice cream.

Homemade ice cream is a hallmark of many family events from birthday celebrations and pool parties to warm weather holidays spent basking in the sunshine. Completely customizable with an array of fruits or other tasty mix-ins plus toppings of your choice, it’s a perfect way to put a grin on loved ones’ faces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

  • 12        ounces cream cheese, cut into cubes
  • 3/4       cup sugar
  • 1          cup sour cream
  • 3/4       cup half-and-half
  • 2          teaspoons vanilla
  • 1 1/4    teaspoons lemon juice, divided
  • 1          dash salt
  • 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
  1. In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
  2. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
  3. In small bowl, stir fruit spread and remaining lemon juice.
  4. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
  5. To serve, scoop ice cream into dessert dishes.

Source: United Dairy Industry of Michigan

Videos 25 February 2022

Simple Macaroons

(Culinary.net) When celebrating with family, there is nearly nothing better than passing a light and sweet dessert around the table. These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover.

Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.

They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour.

With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover.

Find more sweet treat recipes for any holiday at Culinary.net.

Watch video to see how to make this recipe!

Simple Macaroons

Recipe adapted from marthastewart.com
Yield: 15 macaroons

  • 1          large egg
  • 2 1/4    tablespoons honey
  • 1/4       teaspoon vanilla extract
  • grated lemon zest
  • 1/4       teaspoon salt
  • 1 1/4    cups shredded coconut
  • 5          ounces dark chocolate, melted
  1. Preheat oven to 375 F.
  2. In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
  3. Using 1 1/2-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
  4. Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.
  5. Transfer sheet to wire rack and let cool.
  6. Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.

Source: Culinary.net

Videos 31 January 2022

Peanut Butter Crunch

(Family Features) Adding better-for-you recipes to your family’s menu can be as simple as incorporating protein with ingredients that enhance flavor and nutrition.

For example, this Peanut Butter Crunch is powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and minerals plus 7 grams of protein per serving. It’s a simple, sweet way to enjoy an at-home dessert without ditching health goals.

Visit gapeanuts.com to find more recipes that pack a protein punch.

Watch video to see how to make this recipe!

Peanut Butter Crunch

Yield: 2 dozen squares

  • 1          cup light corn syrup
  • 1          cup granulated sugar
  • 1          jar (12 ounces) crunchy peanut butter
  • 6          cups crisp rice cereal
  • coconut flakes, for topping (optional)
  • chocolate chips, for topping (optional)
  • melted chocolate, for topping (optional)
  • sprinkles, for topping (optional)
  1. In 2-quart microwave-safe container, stir syrup and sugar.
  2. Microwave 1 1/2-2 minutes on high, or until sugar is dissolved.
  3. Stir in peanut butter until well blended.
  4. Mix in cereal.
  5. Pour into 8-by-12-inch buttered pan.
  6. When cooled, cut into squares and top with coconut flakes, chocolate chips, melted chocolate or sprinkles, if desired.

Source: Georgia Peanut Commission

Videos 23 August 2021

Arkansas Possum Pie

The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.

It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

In a saucepan, melt butter. Add flour and stir to combine. Add crushed pecans and brown sugar. Stir to combine and form to the bottom of a pie pan. Bake for 15-20 minutes at 350 F.

In a separate bowl, add cream cheese and beat until smooth. Add powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate.

To make the pudding layer,  whisk egg yolks in a bowl then whisk in whole milk.

In a separate bowl, add sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine.

In a saucepan over medium heat, add egg mixture followed by the dry mixture and stir. Add butter and vanilla extract, stirring until butter is melted.

Pour pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. Once cooled, add on top of the other layers and spread evenly.

Refrigerate pie overnight.

To make whipped topping, in a mixer, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add whipped topping to the top of the chilled pie.

Drizzle with chocolate syrup and sprinkle with chopped pecans.

Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.

Find more unique dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

 

Arkansas Possum Pie

Servings: 8

Crust:

  • 3/4       cup butter
  • 1 1/2    cups flour
  • 1/2       cup brown sugar
  • 1 1/2    cups pecans, crushed

Cream Cheese Layer:

  • 12        ounces cream cheese, softened
  • 1          cup powdered sugar
  • 4          tablespoons heavy cream

Pudding Layer:

  • 3          egg yolks
  • 2          cups whole milk
  • 1          cup sugar
  • 1/3       cup cocoa powder
  • 3          tablespoons cornstarch
  • 2          tablespoons flour
  • 1/4       teaspoon salt
  • 2          tablespoons butter
  • 1          teaspoon vanilla extract

Whipped Cream Topping:

  • 1          cup heavy whipping cream
  • 4          tablespoons powdered sugar
  • 1          teaspoon vanilla extract
  • chocolate syrup
  • 1/2       cup chopped pecans
  1. Heat oven to 350 F.
  2. To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.
  3. Bake 15-20 minutes until crust begins to brown. Cool completely.
  4. To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.
  5. To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.
  6. In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.
  7. In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.
  8. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.
  9. To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.
  10. Drizzle pie with chocolate syrup and sprinkle with chopped pecans.

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