Chocolate Indulgence Sour Cream Pie

Chocolate Indulgence Sour Cream Pie

  • 1 no-bake chocolate cookie crust
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup low-fat sour cream
  • 1 tablespoon vanilla
  • 2 tablespoons unsweetened cocoa powder
  • 5 ounces semi-sweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • extra cocoa powder and powdered sugar for dusting, and whipped cream for garnish

 

Place a pan of water on the stove and bring it to a simmer.  Prepare the chocolate crust and set aside.

In a heat-proof bowl, whisk together the eggs and sugar.  Add the sour cream, vanilla,  and cocoa powder and whisk until well combined.  Add the chopped chocolate.

Place the bowl on top of the pan of water (the bottom of the bowl should not be touching the water and the water should not be boiling too rapidly).  Hold the end of an instant read thermometer in the mixture and whisk constantly as the chocolate melts and the mixture becomes smooth.  Continue whisking constantly and cook the pudding until it becomes thick and has reached 165 degrees Fahrenheit.  (Why 165?  Because that's when it looked right to me.)  The total cooking time for me took 10 minutes exactly, but may take more or less time for you, which is why the thermometer will be your friend to judge when it's done.

Remove from the heat.  Pour immediately into the prepared crust and smooth out the top.  Take a piece of plastic wrap and cover the pie, so that the plastic is resting against the pudding (to prevent a "skin" from forming as it cools).  Chill in the fridge until firm, about 3-4 hours.

Just before serving, use a sifter or a small mesh strainer to dust the top of the pie with cocoa powder (which will also help to cover up any indentations left in the pudding by the plastic wrap).  Dust individual slices with powdered sugar and serve with whipped cream and berries.

Makes 8 servings.

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