Chocolate Cream Pie with Butterscotch Crust

Chocolate Cream Pie (egg-less)

  • 1 no-bake or pre-baked cookie crust or pastry crust
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 cups skim milk
  • 1 cup cream
  • 4 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • cocoa powder, for garnish

 

Prepare the pie crust in a pie pan or tart pan, and set aside.

In a medium saucepan, combine the cornstarch, granulated sugar, cocoa powder and salt.  Gradually whisk in the milk and 1 cup cream.  Set the pan over medium heat and slowly bring to a boil, while whisking constantly.  Once you see it start to boil, cook for two minutes, continuing to whisk constantly, as mixture thickens.  Remove from the heat and whisk in the chopped chocolate and vanilla until smooth and creamy.

Pour into the prepared crust.  Smooth out the top, and cover with plastic wrap, with the plastic resting against the surface of the pudding to prevent a skin from forming.  Chill for 3-4 hours, until set.

Before serving, whip the 1 cup whipping cream with the powdered sugar until soft peaks form.  Top the pie with the whipped cream and garnish with a sprinkling of cocoa powder.

Yields 8-10 servings.


Recipe adapted from Gourmet, via Smitten Kitchen.

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