Chocolate Pie for Pi Day

A piece of chocolate pie pointed straight at you!

Yesterday was not only Pi day (3.14) but also the birthday of a friend, so we had two reasons to make pie.
This recipe was inspired by a recipe for Deep Dark Chocolate Pudding that I found on a blog called Scientifically Sweet by Christina Marsieglese.  Christina is a food scientist. I must admit that I am a little jealous of that profession, it sounds like something I would love to do.

I made some chagnes to the recipe to make it dairy free, except for the butter in the crust.  It turned out wonderfully silky smooth with a deep chocolate flavor.


Graham Cracker Pie Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
6 T butter melted

Mix all well and press into a pie plate.  Bake at 450 for 5 minutes.


Deep Dark Chocolate Pie Filling

3 cups vanilla soy milk (I used Silk)
1/3 c plus 1 Tbsp sugar, divided
3 Tbsp cocoa (Use great cocoa it will make a difference!  I used Pernigotti from ChefShop.com)
2 large eggs
1 tsp vanilla
3 Tbsp corn starch
2/3 cup semi sweet chocolate chips

Mix together soy milk, 1/3 cup of sugar and cocoa powder.  Heat over medium heat until just about boiling.

In a separate bowl mix together eggs, 1T sugar, and vanilla.  Add corn starch then whisk until smooth.

Slowly pour 1/2 to 1 cup of the heated milk mixture into the corn starch mixture while stiring constantly.
Pour that new mixture slowly into the heated milk and bring to a gentle boil over medium-low heat.

Once boiling, boil for 3 solid minutes, stiring constantly.

Remove from heat and stir in chocoalte chips whisking until they are completely melted and smooth.

Pour into the prepared pie crust.

Refrigerate until set 3 hours or over night.

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