|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.