I made Eating Well's chocolate cream pie for a school fundraiser this weekend - it was (way too) easy, delicious and very chocolatey. I used a store-bought gluten free crust this time, but the original recipe calls for a chocolate wafer crust (which I've also made before and is quite good). The filling is pudding-like, so it works with no crust, too.
My favorite part is pile of chopped chocolate...
(See Eating Well for crust recipe and tips for decorating)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 1/2 cups low-fat milk
- 2 large eggs
- 4 ounces chopped bittersweet chocolate
- Combine sugar, cornstarch and salt in a large saucepan.
- Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture.
- Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges.
- Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl.
- Whisk in chocolate until completely melted.
- Pour the filling into (your preferred) crust. Press a piece of plastic wrap directly on the surface to prevent a “skin” from forming. Refrigerate until firm, about 3 hours.
- Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.