A healthy double chocolate cream pie? Are you kidding me?? Well, it’s only healthy if you don’t eat the whole thing in one sitting. But yeah, this is a low calorie chocolate pie, that is easy as hell to make. This is from cooking light.
Here’s what you will need:
- 1 frozen 9″ pie crust, or a graham cracker crust, or an oreo crust. Whatever you like best!
- 3/4 cup sugar
- 3 tbsp corn starch
- 1/4 cup cocoa
- 1/8 tsp salt
- 2 cups of low fat, 1% milk
- 1 egg
- 1.5 ounces of semisweet chocolate, or a 1/4 cup semisweet chocolate chips
- 1 teaspoon vanilla
- 1 1/2 cups light frozen whip cream
Take the frozen pie crust and bake it for 10 minutes at 400. Keep an eye on it and as you see bubbles pop up, poke ’em with a fork. In the meantime, mix the sugar, corn starch, cocoa, salt, and milk together in a sauce pan and heat until it gets a bit thicker. The recipe says for one minute, but that is crazy. It will take 5-8 minutes over medium heat. Then pour a little bit of that thickened mixture into a bowl with the egg lightly beaten. This is to temper the egg so it doesn’t scramble. Once that’s done mix everything together for another couple minutes over medium heat. By now it the chocolate mix will be pretty thick and taste really good. So pour it into the pie crust, cover with plastic wrap and put it in the fridge for a couple hours to set. Before serving, frost the pie with a layer of the thawed whip cream.
Voila! You are done with a really great, lower calorie, chocolate pie! We really enjoyed this recipe. Thanks to my older brother for sending it my way!