February started yesterday when I came home with my bag of candy conversation hearts for the candy dish. Those cute pastel hearts (Sweethearts)with the whimsical phrases remind me of my childhood days with school Valentine parties, trading valentine cards with classmates and of course, eating those candy hearts!
I do enjoy the month of February for the opportunities to share a little love with family and friends with sweet treats from the kitchen. One of our family favorites is chocolate cream pie from my old well used Better Homes and Garden Cook Book.
Chocolate Cream Pie
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons cocoa plus 1 tablespoon butter
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon butter
1 teapoon vanilla
1 9-inch baked pastry shell
Meringue(3egg whites) or Whipped Cream
In saucepan, combine sugar,cornstarch,cocoa and butter;gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes,stirring constantly.Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Spread meringue atop pie and bake at 350 degrees for 12-15 minutes. Cool.
Or, omit meringue and serve with whipped cream.
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites,vanilla, and cream of tartar till soft peaks form. Gradually add sugar, beating until glossy peaks form and all sugar is dissolved. Spread meringue over hot filling,sealing to edge of pastry. Bake as directed above.