MARCIE! A question for you!

[kbucky]

Exciting to see your name in a subject, huh? http://www.cookinglight.com/bbs/smile.gif I noticed that you mention on the decadent chocolate thread a while back that you substituted soy milk in the Chocolate Cream Pie...did you sub it for all of the milk? What brand did you use? I have some milk allergies and lactose intolerant folks to cook for, and I have the milk-free semisweet chocolate, but I just wanted to clarify on the soy milk substitution!

Thanks http://www.cookinglight.com/bbs/smile.gif

[kbucky]

bump

[kbucky]

Marcie? Help!

[Marcie]

Sorry, I haven't been able to log on for a whole week (an eternity for this board)! Yes, I subbed an equal amount of soy milk for the reg. milk called for. I prefer plain flavored Silk brand soy milk.

I also made this recipe once as pudding in individual ramekins, rather than as a pie. Instead of a crust, I sprinkled graham cracker crumbs on top of each serving of chocolate cream, then topped with whipped topping.

And here's a bonus tip for using soy milk: When making pumpkin pie, follow the recipe on a can of Libby's. It calls for evaporated milk. Instead, use soy milk, but add one extra egg. Everyone at Thanksgiving thought this was the best pumpkin pie they'd ever had.

Hope your dessert turns out well, and that I'm not too late to be of help!

[kbucky]

THANK YOU, MARCIE! http://www.cookinglight.com/bbs/smile.gif

No, it's not too late! I did buy a different brand of soy milk (Vitasoy Creamy Original) b/c I figured it would work better than dh's usual soy drink (Westsoy lowfat vanilla).

Thanks for the pumpkin pie tip too...we will definitely try that too!