Frugal Feasting Friday

There was a time when instant dry milk was all our family could afford. Times have changed and we are now blessed to be able to generally drink organic whole milk, sometimes we are blessed with raw milk - Mmmm the best.

However, I still find uses for the budget friendly instant dry milk. I like to keep a quart sized container of dry milk mixed up and ready for use in my fridge. I use it in baked goods, macaroni & cheese, cream type soups, gravies, puddings, custard type pies, etc.

Last evening we enjoyed our Thanksgiving early by celebrating with Mr.B who came home to assist me while having a wisdom tooth removed later today. Chocolate cream pie is Mr.B's favorite dessert, thus I HAD to make one for our early Thanksgiving celebration. Here's my chocolate cream pie recipe that, of course, uses instant dry milk.

CHOCOLATE CREAM PIE

Pudding/Pie Master Mix:

5 1/2 c. sugar

2 3/4 c. all purpose flour OR 2 c. cornstarch

1 tsp. salt

1 1/2 c. instant dry milk

Combine all ingredients and store in a air tight container in a cool dry place. Makes about 10 c. mix. (see additional recipes for master mix below chocolate cream pie recipe)

Chocolate Filling:

1 1/4 c. pudding/pie master mix

1/4 c. sugar

1/4 c. cocoa powder

2 3/4 c. reconstituted instant dry milk

2 eggs, well beaten

1 tsp. vanilla

3 tbsp. butter

1 baked 9-10 in. pie crust ( recipe here: http://herpeculiarlife.blogspot.com/2010/11/frugal-feasting-friday-belated-again.html )

Cream Topping:

1 1/3 c. heavy whipping cream

1/4 c. powdered sugar

1/2 tsp. vanilla

cocoa powder OR bittersweet chocolate squares (for garnish)

In a medium pan, combine master mix, sugar, cocoa powder and 1 c. reconstituted milk. Stir until smooth. Cook over medium heat, gradually adding remaining 1 3/4 c. reconstituted milk, stirring constantly until mixture begins to boil slightly and thickens. Remove from heat. Gradually add 1/2 hot pudding mixture to the beaten eggs while stirring constantly (this is called tempering). Slowly blend egg mixture back into the pudding mixture. Cook an additional 1 minute, stirring constantly until mixture begins to boil. Remove from heat. Stir in vanilla and butter. Cool and pour into a prepared pie crust. Refrigerate.

In a medium COLD bowl (place it the refrigerator for 20 minutes) combine whipping cream, powdered sugar and vanilla. Beat with a hand mixer on high speed for 3-5 minutes until cream stiffens into a whipped cream texture. Spread whipped cream over the chocolate pie filling. Grate bittersweet chocolate over the top of the whipped cream OR sprinkle with cocoa powder. Refrigerate until ready to serve.

makes 8 servings

This pie also freezes well. If frozen, thaw in refrigerator before serving.

*To make chocolate pudding: increase milk to 3 cups

*To make vanilla pudding: increase milk to 3 cups, omit cocoa powder and 1/4 c. sugar

*To make vanilla pie filling: omit cocoa powder and 1/4 c. sugar

*To make coconut cream pie: prepare vanilla pie filling, stir in 1 c. shredded coconut when adding vanilla and butter. Sprinkle additional coconut over whipped cream topping

*To make banana cream pie: prepare vanilla pie filling, stir in two sliced bananas when adding vanilla and butter

*To make a meringue pies: omit whipped cream topping and top with your favorite meringue recipe, bake until peaks brown slightly, cool and refrigerate.