Silky Double Chocolate Pie

December 15th, 2011 | Posted by Milana in Dessert - (0 Comments)

This smooth and silky pie will satisfy anyone’s sweet, chocolaty craving!! This is one of my favorite recipes by Chef and Registered Dietitian, Ellie Krieger, who has her own show on the cooking channel called HEALTHY APPETITES. I’ve made this pie in the summer since it’s served cold. But I just made it a few days ago and it goes very well with a hot cup of tea or coffee.

Ingredients:

  • 14 graham cracker squares (7 full sheets)
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1 tablespoon unflavored gelatin or agar agar
  • 1/3 cup boiling water
  • 2/3 cup cane or coconut sugar, plus 1/2 teaspoon
  • 1/3 cup cocoa unsweetened
  • 1/4 cup cornstarch or arrowroot powder
  • 1/8 teaspoon salt
  • 3 cups Unsweetened Original Ripple milk
  • 2 ounces bittersweet chocolate, chopped
  • 2 teaspoons vanilla extract
  • Can of coconut whipped cream

Directions:

Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.  In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

In a medium saucepan, mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.

Garnish the pie with the whipped cream.

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Rating: 5.0/5 (5 votes cast)