Thursday, May 26, 2011

The Amazing Chocolate Pie

For my birthday, I had a hankering for chocolate pie. Specifically, I was curious about the technique mentioned in the most recent Cooking Light which combines some melted chocolate with the chocolate crumbs for the crust.

Rose volunteered to make the pie and was astonished by how easily it went together. She and a friend had a little pie business during their freshman year of college and Rose made many a chocolate pie during that time. She says that she never had a pie recipe work so well or be so quick as this.

This was an amazing pie. A deep, rich chocolate flavor; perfect texture with no lumps; just firm enough. Truly a superior dessert experience.

We did take two liberties with the recipe. We had whole milk and so used that instead of 1% milk. And we used real whipped cream instead of fat-free Cool Whip. Also, I didn't have any raspberries. They would have looked pretty but they weren't missed.

Cooking Light named this Rich Chocolate Pudding Pie. We call it ...

The Amazing Chocolate Pie

YIELD: 10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)


30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil

3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 1% low-fat milk, divided (we used whole milk)
2 large egg yolks
4 ounces bittersweet chocolate, finely chopped
1 tablespoon white rum
1/2 cup fresh raspberries
10 tablespoon fat-free frozen whipped topping, thawed (we used whipped cream*)

1. To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze the 15 minutes or until set.

2. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.

* To whip cream, we poured about a cup of heavy cream into a bowl, sprinkled in a spoonful or so of powdered sugar, picked up a whisk and whisked it all together briskly until the cream held its shape. Easy as ... wait for it ... pie!


Margaret E. Perry said...


Margaret E. Perry said...

ps. next time you whip cream by hand, put the bowl and whisk in the freezer first and make sure your cream is super cold. There is surely some grand explanation for why this helps, but I don't know it. All I know is it shortens the time by maybe 30%.

Julie D. said...

So they say, but it is never enough time to matter ... considering that I never remember until I am about to need that whipped cream! (Yes, I'm hopeless.)

However, I'm going to make it for a movie night with friends this weekend. I'll try to remember. Even better, is the fact that the cornstarch in the powdered sugar is a stabilizer so the cream can be spread over the pie ahead of time. :-)