Meyer Lemon Curd (Extra Thick!)

This tart and tangy Meyer lemon curd is extra thick (thanks to the extra thickening power of cornstarch), with a smooth and creamy mouthfeel and a perfect balance of tart and sweet. There are few things more satisfying than a classic lemon curd. Whether you use it as cake filling, ice cream flavoring, or morning […]

The post Meyer Lemon Curd (Extra Thick!) first appeared on Love and Olive Oil.

This tart and tangy Meyer lemon curd is extra thick (thanks to the extra thickening power of cornstarch), with a smooth and creamy mouthfeel and a perfect balance of tart and sweet.

There are few things more satisfying than a classic lemon curd. Whether you use it as cake filling, ice cream flavoring, or morning yogurt enhancer, this bright lemon curd is as easy to prepare as it is delicious, no double boiler needed! The addition of cornstarch ensures it’ll set up perfectly thick every time.

Glass bowl filled with Meyer Lemon Curd on a marble surface, with a spoonful of lemon curd in the foreground and a few fresh Meyer lemons out of focus in the background.

Lemon curd is absolutely lovely on its own eaten by the spoonful (no judgement here!) but also makes for a divine component of myriad other desserts, from cake to cupcakes to ice cream and more (scroll to the bottom of this post for more ideas!)

My favorite lemon curd is made with Meyer lemons for a bright and tangy flavor that’s sweeter and more complex than typical lemon curd, with notes of vanilla, mandarin and orange blossom. I may be biased, but I think Meyer lemons are far superior to regular lemons in almost all cases.

Extracting as much flavor as possible from the whole lemons means using both the zest and the juice, the zest is massaged into the granulated sugar which draws out the flavorful oils from the peels. This, even more than the juice, is what gives this lemon curd its ultra bright flavor.

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Healthy Vegan Lemon Bars

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients! 

The post Healthy Vegan Lemon Bars appeared first on Sweet Simple Vegan.

These vegan lemon bars are the spring dessert of your dreams! They’re the perfect balance of tart and sweet, plus they’re sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients! 

slices of vegan lemon bars on white marble board
bitten creamy vegan lemon bar in white marble board

Just like Vegan Lemon Cake and Vegan Lemon Curd, these classic lemon bars are a must-bake once Spring has sprung. They’re creamy, dreamy, and filled with tons of fresh lemons and plant-based nutrition. 

They’re the perfect vegan dessert to impress a crowd, yet SO easy to make from scratch, buttery crust included! The hardest part is waiting long enough for these healthy lemon bars to set in the fridge. Now let’s get baking!

labeled ingredients for vegan lemon bars: medjool dates,  lemons, coconut cream, cornstarch, coconut oil, maple syrup, turmeric, cashews, vanilla, coconut shreds, flaxseed meal, rolled oats, almonds and salt

Ingredients You’ll Need 

for the crust:

  • Flax egg: Acts as a vegan egg replace and helps to bind the crust ingredients together. If needed, substitute chia seeds and make a chia egg instead. 
  • Oats and almonds: Old-fashioned rolled oats and raw, unsalted almonds make up the base of the crust and keep this recipe gluten-free. If you are gluten-intolerant or have celiac disease, make sure to use certified gluten-free rolled oats.
  • Coconut shreds: Adds additional texture and a hint of coconut flavor. If needed, replace with additional oats. 
  • Medjool dates: Adds natural sweetness and their stickiness helps to bind the crust together. Make sure to pit the dates before using! 
  • Coconut oil: Adds moisture and fat and helps the crust to set and harden when chilled. If you don’t care for the flavor of coconut, opt for refined coconut oil.

for the filling: 

  • Cashews: Most of the fat, creaminess, bright yellow color, and structure of regular lemon bars comes from chicken eggs. In this vegan version, we’re swapping in raw, unsalted cashews. They add a great, mild creaminess and similar level of fat content. 
  • Full-fat coconut milk: Adds richness and additional fat that makes the filling so creamy and dreamy! 
  • Lemon juice: For the best bright, tangy lemon flavor, you’ll need freshly squeezed lemon juice AND fresh lemon zest! We recommend a full tablespoon of lemon zest (from about 1 lemon!).
  • Cornstarch: Helps to set and thicken the filling. Without this, the filling would be really runny and not set properly. 
  • Maple syrup: Naturally sweetens these lemon bars and keeps them refined-sugar-free. Agave is a good substitute. 
  • Vanilla extract: Adds depth of flavor and helps to enhance the sweetness. 
  • Turmeric: Optional, but a pinch of turmeric helps to add a natural yellow color to the lemon bars without affecting the flavor. 

Equipment Needed

How to Make Vegan Lemon Bars

  1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
  2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
  3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
  4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
  5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, rosemary, and salt. Process on high until a fine meal is reached.
  6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
  7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
  8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge and scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and set aside.
  9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
  10. Add filling to the crust. Once the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
  11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
  12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
  13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 
slice of healthy vegan lemon bars

Recipe FAQs

What can I replace the cornstarch with?

Cornstarch is a key ingredient that helps to thicken the filling into the right consistency. We have not tested an alternative and are not sure if common substitute such as arrowroot powder (arrowroot starch) will work. If you decide to experiment and experience good results, please share a comment down below to help other readers. 

Can I make these lemon bars nut-free?

These bars contain nuts in the filling (cashews) and crust (almonds). We have not tested a nut-free version and cannot advise at this time. Instead, you may like our Vegan Lemon Loaf. It is naturally made without nuts. 

How many people does this vegan dessert serve?

We typically cut these vegan lemon bars into 9 bars, but if you are sharing this recipe at a party, you can cut them into 16 smaller bite-sized bars!  

overhead photo of vegan lemon bars on white marble board

Storage Instructions

These lemon bars are best enjoyed while fresh, but will keep for up to 4 days in an airtight container. Freezing is not recommended.

More Vegan Spring Desserts YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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slices of vegan lemon bars on white marble board

Healthy Vegan Lemon Bars Recipe


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5 from 1 review

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 45 minutes
  • Yield: 9 bars

Description

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients!


Ingredients

Crust

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw unsalted almonds
  • 1/4 cup unsweetened desiccated coconut coconut shreds (or sub more oats)
  • Optional: 1 tablespoon rosemary, finely chopped
  • 1/4 teaspoon sea salt
  • 11 Medjool dates, pitted and packed (or 3/4 cup packed)
  • 45 tablespoons unrefined organic coconut oil, melted

Filling

  • 1 cup raw cashews
  • 1 can of full-fat coconut milk to yield 3/4 cup coconut cream*
  • 1/2 cup lemon juice (about 2 lemons)
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/81/4 teaspoon turmeric (optional, for color)
  • Pinch of salt

Toppings (optional)

  • Thin slices of lemon
  • Rosemary sprigs
  • Shredded coconut
  • Powdered sugar

Equipment


Instructions

  1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
  2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
  3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
  4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
  5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, optional rosemary, and salt. Process on high until a fine meal is reached.
  6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
  7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
  8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge, being sure not to mix it or turn it over. Scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and save the rest of the coconut milk can for another use.
  9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
  10. bOnce the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
  11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
  12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
  13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 

Notes

  • Adapted from Minimalist Baker.
  • Coconut cream is the hard layer at the top of a full-fat coconut milk can.
  • Storage: We prefer to serve the bars immediately for best results, but they can be stored in the refrigerator in an airtight container for up to 4 days.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan, Guten-free

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Healthy Vegan Lemon Bars appeared first on Sweet Simple Vegan.

Air Fryer Tofu

If you’re looking to fire up a Meatless Monday tradition, this Air Fryer Tofu is super easy and tastes great.

The post Air Fryer Tofu appeared first on Budget Bytes.

This budget-friendly protein-packed tofu is begging to be the center of attention at your dinner table. If you’re looking to fire up a Meatless Monday tradition, or you’ve been on the tofu train for a long time, this Air Fryer Tofu is super easy and tastes great. I toss extra firm tofu in a simple soy sauce marinade and then drizzle with honey, sesame seeds, and green onions after it’s crisped up in the air fryer. The texture comes out perfect and the flavor profile is an easy hit with tofu experts and novices alike!

air fryer tofu on a white plate with a bowl of sweet chili dipping sauce.

I remember when my relationship with tofu first started about 20 years ago. Tofu could be found in a big bucket of water in the bottom of a cooler at the health food store, and I had to fish it out with tongs. I remember thinking, “What IS this stuff?!” The various options for firm, extra firm, soft, or silken were hard to come by back then, but now tofu is experiencing a much-deserved Renaissance!

You can find tofu everywhere– and the variety! (Swoon.) Already marinated, soft, extra firm, cut into chicken-like shapes, you name it. Even your local Walmart or Aldi probably has it. We don’t have to break the bank at luxury grocery stores to find it any longer and thank goodness that container full of tofu and water is a thing of the past.

What is Air Fryer Tofu?

Delightfully crispy on the outside with a delightfully chewy center, this Air Fryer Tofu is good enough to convert anyone into a tofu lover. The freezing step of the tofu is one you won’t want to skip! It gives it a dense texture that holds up great with all kinds of sauces. I attempted many different recipes for Air Fryer Tofu, trying to keep things as easy and inexpensive as possible. This recipe yielded the best result every time!

You can add whatever herbs or seasonings you like to this recipe, but the soy sauce and sesame oil are keepers; they add umami and savory notes to otherwise bland tofu. Tofu is so versatile and easy to add flavor to with whatever marinade ingredients you like best.

Ingredients

Here’s what you’ll need to make crispy air fryer tofu:

  • Extra Firm Tofu: This type of tofu holds up best to air frying. It holds its shape well, and it has a chewier texture than firm or regular tofu.
  • Soy Sauce: Adds tons of umami flavor to the tofu.
  • Sesame Oil: Adds a hint of nuttiness to the tofu and helps it brown in the air fryer.
  • Cornstarch: Absorbs excess moisture to create a super crispy coating. My recipe calls for much less than other recipes I have seen and this helps the texture big time!
  • Honey: Adds a touch of sweetness!
  • Sesame Seeds: Add a great crunch to the tofu.
  • Green Onion: Adds a pop of fresh onion flavor.

Serving Suggestions

My favorite way to serve this crispy air fryer tofu is over this delicious coconut rice! The slightly sweet and nutty flavor pairs so well with the savory, crispy tofu! For dipping, I love this sweet chili sauce (pictured) or homemade sweet and sour sauce.

Tips and Notes

  • Extra firm or super firm tofu works best. Firm tofu will also work, but the texture won’t be quite as dense. I do not recommend regular or silken tofu for this recipe, as neither holds up well.
  • Don’t skip freezing the tofu! It creates a denser, spongier texture that has a meatier chew.
  • If you like your tofu crunchier (and less chewy), you can press it between clean kitchen towels using a tofu press, a stack of books, or a heavy pan for 30-60 minutes to remove excess moisture.
overhead view of air fryer tofu in an air fryer basket.
air fryer tofu on a white plate with a bowl of sweet chili dipping sauce.
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Air Fryer Tofu

If you’re looking to fire up a Meatless Monday tradition, this Air Fryer Tofu is super easy and tastes great.
Course Dinner, Main Course
Cuisine Asian
Total Cost ($3.02 recipe / $1.51 serving)
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 2 (1/2 block or 8 oz. of tofu per serving)
Calories 234kcal

Equipment

Ingredients

  • 16 oz. extra firm tofu $1.69
  • 1/4 cup soy sauce $0.59
  • 1 Tbsp sesame oil $0.33
  • 1 Tbsp cornstarch $0.06
  • 1 tsp honey $0.05
  • 1/4 tsp sesame seeds $0.14
  • 1 green onion, sliced $0.16

Instructions

  • Pat dry and freeze 1 block of extra firm tofu for 1 hour, minimum.* Remove the tofu from the freezer and allow it to thaw to the point where it can be cut with a knife.
  • Dice the tofu into 1/2-inch cubes. Gather soy sauce, sesame oil, and cornstarch.
  • Toss the cubed tofu with soy sauce and sesame oil. Then, lightly dust the dressed tofu with cornstarch, tossing or stirring until each piece is lightly covered.
  • Transfer to an air fryer basket and fry at 400°F for 10 minutes, shaking halfway through.
  • Garnish with a drizzle of honey, sesame seeds, and sliced green onions. Serve with your favorite dipping sauce or over a bed of white rice.

See how we calculate recipe costs here.

Notes

*I did not press my tofu for this recipe, but you can if you would like it to be more crunchy and less chewy.

Nutrition

Serving: 0.5block | Calories: 234kcal | Carbohydrates: 13g | Protein: 20g | Fat: 11g | Sodium: 1765mg | Fiber: 1g
overhead view of air fryer tofu with sweet chili dipping sauce on a white plate.

how to make Air Fryer Tofu – step by step photos

comparing frozen and thawed tofu (left) to refrigerated tofu (right).

Pat dry and freeze 1 (16-oz.) block of extra firm tofu for 1 hour, minimum.* Remove the tofu from the freezer and allow it to thaw to the point where it can be cut with a knife. (Notice the difference in texture with the frozen tofu on the left and the unfrozen on the right.)

diced tofu next to bowls of sesame oil, soy sauce, and cornstarch on a cutting board.

Dice the tofu into 1/2-inch cubes. Gather 1/4 cup soy sauce, 1 Tbsp sesame oil, and 1 Tbsp cornstarch.

pouring cornstarch over diced tofu in a white bowl.

Toss the cubed tofu with soy sauce and sesame oil. Then, lightly dust the dressed tofu with cornstarch, tossing or stirring until each piece is lightly covered.

tofu cubes in an air fryer basket.

Transfer to an air fryer basket and fry at 400°F for 10 minutes, shaking halfway through.

cooked crispy tofu cubes in an air fryer basket.

Garnish with 1 tsp honey, 1/4 tsp sesame seeds, and 1 sliced green onion. Serve with your favorite dipping sauce or over a bed of white rice.

dipping a cube of air fryer tofu in sweet chili dipping sauce with chopsticks.

Wonderfully chewy and crisp, this air fryer tofu is sure to be a hit!

The post Air Fryer Tofu appeared first on Budget Bytes.

The BEST Vegan Gluten-Free Lemon Bars

A vegan and gluten-free version of lemon bars that’s shockingly close to the classic? We‘ve cracked the code on the ultimate spring dessert! Just 8 ingredients required for these incredibly delicious lemon bars!
These bars have a super lemony, pe…

The BEST Vegan Gluten-Free Lemon Bars

A vegan and gluten-free version of lemon bars that’s shockingly close to the classic? We‘ve cracked the code on the ultimate spring dessert! Just 8 ingredients required for these incredibly delicious lemon bars!

These bars have a super lemony, perfectly set curd resting on an irresistibly buttery shortbread crust. They’re kind of EPIC. Let’s get zesting!

How to Make Vegan Gluten-Free Lemon Bars

We’ve done lemon bars before, but in a naturally sweetened, creamy filling kind of way.

The BEST Vegan Gluten-Free Lemon Bars from Minimalist Baker →

Spicy Garlicky Sesame Tofu (30 Minutes!)

Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout …

Spicy Garlicky Sesame Tofu (30 Minutes!)

Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout again!

Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it!

Recipe Inspiration

This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source).

Spicy Garlicky Sesame Tofu (30 Minutes!) from Minimalist Baker →

Buffalo Wings

This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

The post Buffalo Wings appeared first on Budget Bytes.

When it’s game day, there’s no food I crave more than spicy, saucy Buffalo Wings! I always thought they’d be such a pain to make, but baking them in the oven makes the process so easy. This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

overhead view of buffalo wings on a white platter with celery and white sauce.

Why Make Buffalo Wings?

Even on Wing Wednesday, buffalo wings can still be pricey. The price per wing really adds up, and I knew there must be a better and cheaper way. It turns out that making them at home was the solution to my wing woes! Seasoned with classic spices like paprika, garlic, and onion, these wings already have so much flavor. Once tossed in that creamy, buttery Buffalo Sauce, you’ll be wondering why you never made them at home before!

Ingredients for Buffalo Wings

  • Cornstarch: A bit of cornstarch helps keep the wings crispy.
  • Spices: Paprika, smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt add so much flavor to the wings. Keep the garlic powder handy for the sauce, too!
  • Cooking Oil: You’ll need just enough to drizzle over the wings so they crisp up in the oven. Canola or vegetable oil both work well here.
  • Chicken Wings: Wings or drumettes both work for this recipe, so choose one type or both for variety.
  • Butter: Unsalted butter makes the sauce thick and creamy.
  • Franks RedHot Sauce: Hot sauce is the one ingredient you’ll want to splurge a bit on. It gives these wings their signature flavor and spice! Use the leftovers to make Spinach Artichoke Dip.
  • Worcestershire Sauce: This umami sauce adds depth to the buffalo sauce.

How to Serve Buffalo Wings

These classic baked buffalo wings are delicious served as an appetizer with Ranch Dressing or blue cheese for dipping and a side of carrot sticks and celery. You can also make them into a meal by adding a side of Garlic Parmesan Oven Fries, Easy Creamy Coleslaw, or Oven Roasted Broccoli.

Tips for Making Buffalo Wings

  • Pat the wings dry before seasoning them to remove excess moisture.
  • Don’t skip the cornstarch. Tossing the wings in cornstarch helps bring moisture to the surface, leading to ultra-crispy wings.
  • Bake the wings on a wire rack to allow the hot air to circulate evenly around them. This will crisp the wings on all sides!
  • If making ahead, wait to toss the wings in the sauce until just before serving.

How To Store Leftovers

Once baked and cooled, store leftover buffalo wings in an air-tight container in the refrigerator for up to 3 days. Freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to an air-tight container to store for up to 3 months. Reheat on a wire rack set in a baking sheet in a 350°F oven for 7-10 minutes if refrigerated or 15-20 minutes if frozen.

close up view of a buffalo wing dipped in white sauce.
overhead view of buffalo wings on a white platter with celery and white sauce.
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Buffalo Wings

This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.
Course Appetizer
Cuisine American
Total Cost $12.24 recipe / $3.06 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 774kcal

Ingredients

Chicken Wings

Buffalo Sauce

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
  • Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
  • Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
  • Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
  • While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
  • Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 774kcal | Carbohydrates: 3g | Protein: 52g | Fat: 60g | Sodium: 1528mg | Fiber: 0.3g
overhead view of buffalo wings on a white platter with celery and white sauce.

how to make Buffalo Wings – step by step photos

spices in a white bowl.

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp pepper, and 1/2 tsp salt.

seasoned raw chicken wings in a glass bowl.

Pat 2.5 lbs. of chicken wings dry, then place them in a bowl. Drizzle 1 Tbsp cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.

raw chicken wings on a wire rack set in a baking sheet.

Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.

baked chicken wings on a wire rack set in a baking sheet.

Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).

buffalo sauce in a saucepan with a spoon.

While the wings are in the oven, melt 4 Tbsp butter in a small saucepot over medium heat, then add the remaining ingredients (1/2 cup hot sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder).

buffalo wings in a metal bowl.

Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

close up view of buffalo wings on a white platter with celery and white sauce.

These buffalo wings are crispy, spicy, and so delicious– everything you want in a wing recipe!

The post Buffalo Wings appeared first on Budget Bytes.

Chicken Stir Fry

This Chicken Stir Fry recipe is perfect for a quick & easy dinner meal. It has lots of chicken and veggies and a super delicious stir-fry sauce!

The post Chicken Stir Fry appeared first on Budget Bytes.

We’re taking the stress out of worrying about “what’s for dinner” this week and making this quick and easy Chicken Stir Fry recipe. It includes lots of chicken, tons of veggies, and THEE best sweet and savory stir fry sauce! It’s also perfect for using up vegetables that you already have on hand in your fridge or freezer. Not only is it great to add to your weekly dinner rotation, but it also makes a lot, so it’s perfect for meal prep! #winning

Overhead view of chicken stir fry in a large skillet with sliced green onions on the side.

Why I Love Stir Fry Recipes

I make stir fry recipes quite often because it helps take away the mental stress of worrying about what to cook for dinner. They’re quick, easy to make, and super versatile so you can always switch things up. Just pick your favorite protein, a mix of vegetables, make a yummy stir fry sauce, and dinner is ready in about 30 minutes!

Ingredients For Chicken Stir Fry

Here’s what we used to make this easy chicken stir fry recipe:

  • Chicken Breasts: I use boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
  • Vegetables: This is where you can really be flexible. I used a combination of broccoli, carrots, red bell pepper, and onion for this stir fry. But feel free to choose different vegetables based on your budget, what’s in season, or what’s in your fridge. Sometimes I’ll use just one or two vegetables because that’s what I currently have on hand. Some other great veggie options are green beans, zucchini, mushrooms, snap peas, or different color bell peppers. 
  • Stir Fry Sauce: A good stir fry sauce will definitely bring the entire dish together. I used our same stir fry sauce from our Vegetable Stir Fry recipe as a base, because it’s sooo good, increased the measurements slightly to make it extra saucy, and added a touch of sriracha sauce for just a little kick!

Stir-Fry Recipe Tips

  1. Make the stir fry sauce first. Stir fry recipes cook fast, so you want the sauce to be ready when it’s time to add it to the skillet.
  2. Use a big wok or very large skillet. In order for all of the chicken and vegetables to fit in the skillet with enough space to cook fairly evenly, you’ll want to use a big wok or large skillet. We used a 12-inch skillet for this recipe. 
  3. Don’t overcook the vegetables. You want the vegetables to just be tender-crisp and vibrantly colored. You can always cook them a little longer once the sauce is added at the end, but if you cook them too long in the first steps you’ll end up with limp vegetables that are a drab color.

What To Serve With Chicken Stir Fry

You can easily serve this chicken stir fry with a side of brown or white rice or give our Coconut Rice a try! And if you really want the full take-out experience, whip up some of our Vegetable Fried Rice to serve on the side.

Storing Leftovers

This chicken stir fry recipe stores very well in the fridge and works great for meal prep! You can make it on Sunday, divide it into equal portions, then store in meal prep containers along with your rice. This dish will stay good in the refrigerator for about four days.

Overhead view of a plate of chicken stir fry with white rice and a fork serving some out.
Overhead view of chicken stir fry in a large skillet with sliced green onions on the side.
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Chicken Stir Fry

This Chicken Stir Fry recipe is perfect for a quick & easy dinner meal. It has lots of chicken and veggies and a super delicious stir-fry sauce!
Course Dinner, Lunch
Cuisine American, Asian
Total Cost $10.55 recipe / $1.76 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 (about 1 cup each)
Calories 198kcal

Ingredients

Stir Fry Sauce

  • 1/3 cup soy sauce $0.44
  • 3 Tbsp brown sugar $0.12
  • 2 tsp toasted sesame oil $0.20
  • 2 cloves garlic, minced $0.16
  • 2 tsp grated fresh ginger $0.20
  • 1.5 Tbsp cornstarch $0.08
  • 1/3 cup water $0.00
  • 1 tsp sriracha $0.05

Stir Fry

  • 3/4 lb. broccoli 1.75
  • 2 carrots $0.31
  • 1 red bell pepper $1.33
  • 1 small onion $0.32
  • 2 green onions $0.22
  • 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25
  • 3 Tbsp cooking oil, divided $0.12

Instructions

  • Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
  • Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
  • Next, cut the chicken breasts into small 1/2 inch sized pieces.
  • Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
  • In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
  • Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
  • Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
  • Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Sodium: 819mg | Fiber: 3g
Side close up view of chicken stir fry in a skillet.

How to Make Chicken Stir Fry – Step by Step Photos

Chicken Stir Fry Sauce in a small bowl.

Start by making the stir fry sauce. Combine the 1/3 cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1 1/2 Tbsp cornstarch and 1/3 cup water in a small bowl. Set the sauce aside.

Chicken Stir Fry vegetables chopped on a cutting board.

Chop 3/4 lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar sized pieces. Slice 2 green onions. Set the vegetables aside.

Chicken breasts cut into bite size pieces on a cutting board.

Cut 2 boneless, skinless chicken breasts into small 1/2 inch sized pieces.

Cooked chicken breast pieces in a skillet.

Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once chicken is browned, remove it from the skillet onto a separate plate and set aside.

Broccoli and carrots being sautéed in a skillet.

In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.

Peppers and onions added to a skillet with broccoli and carrots.

Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.

Cooked chicken and stir fry sauce being added to vegetables in a skillet.

Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.

Finished chicken stir fry in a skillet.

Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and dinner is served!

Chicken stir fry on a plate with white rice and a fork serving some out.

The post Chicken Stir Fry appeared first on Budget Bytes.

Epic Vegan Sweet Potato Pie

Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…

Epic Vegan Sweet Potato Pie

Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!

Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!

Epic Vegan Sweet Potato Pie from Minimalist Baker →

Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.

The post Easy Chocolate Pudding appeared first on Budget Bytes.

One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.

Overhead view of a bowl of chocolate pudding with whipped cream on top and a spoon stirring.

When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏

Ingredients for Chocolate Pudding

You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:

  • Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds.
  • Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your finger tips!
  • Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
  • Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, if you prefer, but I love the richness of half and half. You can also make your own half and half by using half whole milk and half heavy cream.
  • Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.

Make it Dairy-Free

This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.

How to Serve Chocolate Pudding

This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!

Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!

How to Store Homemade Chocolate Pudding

If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.

Close up side view of small dishes of chocolate pudding with whipped cream.
Overhead view of whipped cream being stirred into a cup of pudding.
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Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.
Course Dessert
Cuisine American
Total Cost $2.44 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 5 minutes
Optional Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 (about ½ cup each)
Calories 297kcal

Ingredients

Instructions

  • Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
  • Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
  • Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
  • Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.

See how we calculate recipe costs here.

Notes

* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.

Nutrition

Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Sodium: 76mg | Fiber: 3g
Side view of a spoon dipping into a bowl of chocolate pudding with whipped cream on top.

How to Make Chocolate Pudding

Sugar, cocoa powder, and cornstarch in a sauce pot.

Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.

Milk pouring into the sauce pot with a whisk.

Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.

Thickened pudding being whisked.

Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.

Overhead view of whipped cream being stirred into a cup of pudding.

Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.

The post Easy Chocolate Pudding appeared first on Budget Bytes.

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!

Close up overhead view of a chocolate cream pie topped with whipped cream.

What Is Chocolate Cream Pie?

Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.

Ingredients For Chocolate Cream Pie

  • Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
  • Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
  • Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
  • Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel. 
  • Cornstarch: Helps thicken the custard and gives it a glossy finish.
  • Cocoa Powder: Deepens the chocolate notes in the filling. 
  • Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt. 
  • Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
  • Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.

How To Serve Chocolate Cream Pie

If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish. 

How To Store Chocolate Cream Pie

Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.

Side view of a chocolate cream pie with a slice removed.
Overhead view of a chocolate cream pie with whipped cream on top and a slice removed.
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Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping. 
Course Dessert
Cuisine American
Total Cost $10.57 recipe / $1.32 serving
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 552kcal

Ingredients

  • 3 cups whole milk $0.75
  • 1 cup granulated sugar $0.36
  • 3 large eggs, beaten $0.40
  • 3 Tbsp cornstarch $0.15
  • 1/3 cup unsweetened cocoa powder $0.38
  • 3 Tbsp salted butter $0.37
  • 2 4oz. bars semi-sweet baking chocolate, finely chopped $4.98
  • 1 deep dish pie crust $1.40
  • 2 cups whipped cream $0.89

Instructions

  • Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
  • Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
  • While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
  • In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
  • Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
  • Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
  • Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
  • Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
  • Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
  • Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
  • Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 552kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Sodium: 203mg | Fiber: 4g
Side view of a slice of chocolate cream pie on a plate.

How to Make Chocolate Cream Pie – Step by Step Photos

Pie crust being pricked with a fork.

Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.

Milk pouring into a sauce pan with sugar.

While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.

sugar, egg, and chocolate in a bowl.

In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.

Milk being added to the chocolate mixture.

Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir. 

Chocolate mixture being poured into hot milk.

Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.

Thickened milk chocolate mixture.

The thickened chocolate mixture should look like this.

Chopped chocolate added to the saucepot.

Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.

Butter added to the chocolate.

Add 3 tablespoons of butter. Whisk until smooth.

Chocolate being pushed through a sieve.

Pass the chocolate filling through a fine mesh sieve into a large bowl.

Chocolate in a bowl with plastic on top.

Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool. 

Chocolate cream mixture being poured into the pie crust.

Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.

Whipped cream being piped onto the chocolate cream pie.

Top with whipped cream topping, slice into eight pieces, and enjoy!

Finished chocolate cream pie with a piece being lifted out.

The post Chocolate Cream Pie appeared first on Budget Bytes.