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Instead of butter and whole eggs, this version is low fat with no cholesterol. The use of the Nulaid Reddiegg dispenses with any worries about salmonella, as it is pasteurized. Don’t like cinnamon? Simply omit it. Bittersweet chocolate is used in this recipe and should contain at least 70% cocoa solids to ensure the thickness of the finished product. A favorite brand is Callebaut Belgian chocolate. TRADER JOE’S carries an imported Belgian chocolate bar called Pound Plus in a red wrapper that is 72% cocoa solids. See INDEX: PRODUCT INFORMATION for any of the brand name products listed below. The crust can be omitted and finished mixture divided into 8 small serving cups garnishing each cup with chocolate curls or shavings.
Ingredients
1-8 inch baked cocoa pie crust – See RECIPE below
1 cup bittersweet chocolate chopped into very small pieces – 70% cocoa solids
2 tablespoons water
2 teaspoons pure vanilla
1/2 cup EARTH BALANCE buttery spread - firm
1/3 cup FLORIDA CRYSTALS
1 tablespoon cinnamon
1/2 cup NULAID REDDIEGGTechnique
Have pie crust baked and chilled. In 1 quart glass mixing bowl place chopped chocolate and add the water. Microwave the chocolate on high for approximately 40 seconds. DO NOT add any additional water after melting or chocolate will “SEIZE” into a lump. Add vanilla, whisk until smooth and cool bowl enough for it to be only barely warm when hands are placed on bowl sides. Cooler melted chocolate will thicken faster when beaten as instructed below.
In 2 quart mixing bowl place the firm EARTH BALANCE and the crystals. Then using electric mixer set on high, cream mixture 1 minute. Stir in cinnamon to blend to avoid blowing powder. Add cooled, melted chocolate beating just until blended on medium speed. Slowly pour egg product into chocolate. Now beat on high for 2 minutes scraping down sides of bowl. Mixture will lighten in color and become quite thick. Scrape chocolate mixture into chilled baked pie crust smoothing the filling, then refrigerate for several hours. Bake early in the morning for dessert that night. Slice and serve chilled. Garnish with chocolate curls or shavings.
Yield – 8 slices
Cocoa Pie Crust
For added chocolate taste to the pie recipe above, make this crust which is low fat and wheat free. The recipe yields enough to make 2 eight inch pie crusts. Double filling listed above to make two pies, or triple wrap one crust and freeze for another time or make individual tart crusts for the filling.
Ingredients
1-1/3 cups BOB’S RED MILL oat flour
1/3 cup BOB’S RED MILL brown rice flour
3 tablespoons FLORIDA CRYSTALS
2 tablespoons cocoa
1/3 cup EARTH BALANCE buttery spread - softened
3 to 4 tablespoons waterTechnique
Preheat oven to 400 degrees. Have ready two 8 inch pie pans. In 2 quart mixing bowl combine flours, crystals and cocoa, whisking to blend. Using fork, or by hand, work EARTH BALANCE into flour until mixture has appearance of coarse grains. Slowly stir in water then work by hand to form a soft ball. Press into pie pan starting with sides and then onto bottom. Use tamper tool or heavy, flat bottomed glass dusted with flour to flatten bottom of crust.
Or roll out between wax paper to 1/8 inch thick, peel off paper and invert into pie pan. Flute edge by building low ridge of dough just inside rim of pan that will stand about a half inch high. Place thumb and first finger of one hand gently outside ridge. Then using thumb of other hand gently push from inside ridge to between these two fingers to form a “V” and continue fluting on around entire edge. Prick entire bottom of crust using fork tines. Pie weights are not required. Bake approximately 15 minutes watching carefully that crusts do not burn. Remove pie crusts from oven, cool thoroughly, and then chill in refrigerator before adding filling. As oven temperatures can vary greatly See INDEX: KNOW YOUR OVEN and read completely for better understanding of your particular oven.
Yield - 2 – 8 inch crusts
All rights reserved . These recipes are supplemental to and property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith. Permission is granted for personal use only. No commercial use permitted without explicit written contract with the author.