Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1 c. flour
- 1/4 c. unsweetened cocoa pwdr
- 1/4 c. sugar
- 1/4 tsp salt
- 1/4 c. cool butter, cubed
- 1/4 c. cool shortening, cubed
- 3 Tbsp. cool water Filling
- 3 c. lowfat milk
- 1/2 c. sugar
- 1/3 c. cornstarch
- 1/2 tsp salt
- 4 ounce bittersweet chocolate, minced
- 3 x egg, yolks
- 2 Tbsp. butter
- 2 tsp vanilla Garnish
- 3/4 c. whipping cream
- 1 ounce semisweet chocolate
Инструкции
- Preheat oven to 400 f (200 C).
- In bowl, combine flour, cocoa, sugar and salt. Using pastry blender or possibly two knives, cut in butter and shortening till mix resembles fine crumbs with a few larger pcs.
- Sprinkle with water, stirring quickly with fork just till mix is moistened and clumps together when pressed. Knead lightly 5 or possibly 6 times to create ball; flatten into disc. Wrap and chill for 30 min.
- On lightly floured surface; roll out dough to 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim and flute edge. Refrigeratetill hard.
- Using fork, prick pastry all over. Line with foil; fill with pie weights or possibly dry beans. Bake in oven for 20 min. Lift out foil with weights. Bake for about 10 min longer or possibly till browned and no longer doughy in centre. Let cold on rack.
- Filling:Meanwhile, in saucepan, heat lowfat milk till bubbles form around edge.
- In bowl, combine sugar, cornstarch and salt; gradually add in lowfat milk, whisking to remove any lumps. Return to saucepan.
- Add in chocolate; cook over medium heat, whisking constantly, for 4 to 7 min or possibly till boiling and thickened. Remove from heat.
- Whisk a quarter of the warm mix into egg yolks; whisk back into saucepan. Reduce heat and simmer for about 1 minute or possibly till no raw taste; stir in butter and vanilla. Pour into bowl and cover surface with waxed paper; chill till cool and set.
- Spoon filling into baked pie shell, spreading proportionately.
- Garnish:Whip cream; spread or possibly pipe over filling.
- Shave semisweet chocolate to create curls; sprinkle over cream.
- Cover loosely and chill till filling is set, about 2 hrs, or possibly for up to 1 day.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 273 | 56% |
| Total Fat 31.4g | 39% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 2.14g | |
| Cholesterol 113mg | 38% |
| Sodium 352mg | 15% |
| Potassium 336mg | 10% |
| Total Carbs 47.47g | 13% |
| Dietary Fiber 3.9g | 13% |
| Sugars 23.97g | 16% |
| Protein 9.89g | 16% |
