@aannmiller
Sugar Free Chocolate Pie
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
For The Crust
For The Chocolate Filling
For The Whipped Cream Topping
Steps
1
Prepare the Pie Crust:
Mix flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs.
Sprinkle one tablespoon of water over part of the flour mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired.
Mix flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs.
Sprinkle one tablespoon of water over part of the flour mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired.
2
Pre-bake the Crust:
Preheat oven to 450°F (230°C).
Line the crust with a double thickness of aluminum foil. Bake for 8 minutes. Remove foil and bake for an additional 5 to 6 minutes or until crust is set and dry. Remove from oven.
Preheat oven to 450°F (230°C).
Line the crust with a double thickness of aluminum foil. Bake for 8 minutes. Remove foil and bake for an additional 5 to 6 minutes or until crust is set and dry. Remove from oven.
3
Make the Chocolate Filling:
In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Gradually stir at least half of the hot mixture into egg yolks. Blend back into the hot mixture in the saucepan. Boil and stir for 1 more minute.
Remove from heat; stir in chocolate, butter, and vanilla extract until smooth.
In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Gradually stir at least half of the hot mixture into egg yolks. Blend back into the hot mixture in the saucepan. Boil and stir for 1 more minute.
Remove from heat; stir in chocolate, butter, and vanilla extract until smooth.
4
Assemble the Pie:
Pour the chocolate filling into the pie crust. Cover with plastic wrap, placing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 2 hours until set.
Pour the chocolate filling into the pie crust. Cover with plastic wrap, placing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 2 hours until set.
5
Prepare Whipped Cream Topping:
In a chilled mixing bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.
Once the pie is chilled, spread whipped cream over the filling. Chill until ready to serve.
In a chilled mixing bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.
Once the pie is chilled, spread whipped cream over the filling. Chill until ready to serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories350kcal17%
-
Fat25g1%
-
Saturated Fat15g0%
-
Carbohydrates28g1%
-
Fiber0g0%
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Sugar20g1%
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Protein6g0%
-
Cholesterol210mg10%
-
Sodium500mg25%
Percent Daily Values are based on a 2,000 calorie diet.