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Wednesday, March 20, 2013

Oh my, chocolate pie!

     This is a DELICIOUS version of chocolate cream pie. Not only is it for those who prefer dark chocolate, but it's also a lighter version. It's still just as creamy as the regular pie, but hardly the same amount of calories. You can of course, change the milk you use, or combine two different milkfat percentages. Either way, you can't go wrong with chocolate.  I had no real reason to make a pie, but I hadn't had one in quite sometime. I remembered that March 14 was "pi" day (3.14), but didn't get around to making a pie. I hopped on the wagon and have made a pie, like most others did...just a few days later! I can't believe how much this tastes like the richer version which uses heavy cream, as opposed to milk! 

Light Chocolate Cream Pie
Yield: 8 servings

1/4 C. cornstarch
3 tbsp. cocoa powder, unsweetened
1/3 C. granulated sugar
1/4 tsp. sea salt
3 C. skim milk
4 oz. bittersweet chocolate, finely chopped
5 tbsp butter, melted
12 oz. animal crackers, crushed

1 C. heavy whipping cream
2 tbsp. granulated sugar

Crush crackers and combine with butter until all crumbs are moist. Press into a 9" pie plate.

In a 2-quart heavy saucepan, combine cornstarch, cocoa powder, granulated sugar, and sea salt. Place over medium heat and slowly whisk in the milk. Continue whisking until the mixture reaches the boil. Whisk constantly for 2 minutes (mixture will become thick) then remove from heat. Stir in chocolate and vanilla until smooth and pour into prepared filling.

In a medium sized clean bowl, beat the whipping cream and sugar on a low speed for about 1 minute. Slowly increase the speed until the cream is light and fluffy (about 2 minutes).

Nutritional Info (Amounts given reflect no whipped topping)
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 292.9
  • Total Fat: 6.6 g
  • Cholesterol: 5.8 mg
  • Sodium: 488.6 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.0 g

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