I spied this dessert on my Craving Ellie in My Belly group website, and my first reaction was raised eyebrows. Healthy chocolate pie does not compute. It seems very incongruent...sort of like someone being just "a little pregnant". Dubious. Very dubious.
I set my doubts aside and decided to try it. My friend, Jenny's birthday party is tomorrow and I need to bring something, anyway. This pie will fit that requirement, and I can't think of a better bunch to test it out on. I will let my mommy friends judge if a "healthy chocolate pie" makes sense or not. I trust that a group of women with children all under the age of 6 will know what is or isn't a good chocolate pie. After all, chocolate is how many of us get through the day.
(Hopefully, it won't taste like chocolate flubber.)
Double Chocolate Pudding Pie
Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All rights reserved
14 graham cracker squares (7 full sheets)
2 tablespoons butter, melted
1 tablespoon water
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar, plus 1/2 teaspoon
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1 percent low-fat milk
2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1/4 cup heavy cream
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 sauce pan 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.
Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
Sometimes, I love being wrong. There is no flubber to report here!!! I am sooooo glad I decided to try it. It was fan-freakin'-tastic! Seriously, delicious!!! My doubts were totally unfounded, because this pie is soooo satisfying. Chocolaty and creamy with the crunchy crust...yum. Now, I am on the horns of a dilemma. I don't know if I should take this pie to Jenny's party today, or hoard it for myself. It is that good!!!