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Easy as Pie: Guilt-Free Pie Recipes

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Chocolate and Mint Pie

Adding herbs to any dish amps up the flavor without the fat. This is a maxim that holds true for baking as well as cooking, says Tyson Podolski. Chef Podolski experiments readily with herbs from his restaurant's very own greenhouse. (Talk about local!) To add panache to dessert recipes, like this lightened-up version of the uber-rich Chocolate Cream Pie, he has his pick of 10 different varieties of mint right outside his door. Can't find the chocolate mint that this creation calls for? Fresh mint works wonderfully and is widely available. Still, shop your local farmers' market to channel some of Chef Podolski's farm-to-table style.

Makes 12 servings

Ingredients

Oatmeal Shortbread Crust
1 stick margarine
1/2 cup olive oil
3/4 cup light brown sugar
2 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon salt
1 cup grated semisweet chocolate

Chocolate Mint Cream Filling
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups low-fat milk
1/4 cup chocolate mint or fresh mint
4 egg yolks
2 tablespoons margarine
1 teaspoon vanilla extract
6 ounces bittersweet chocolate

Directions

To make crust: Preheat the oven to 350 degrees F. In a mixer, combine margarine, olive oil, and sugar until creamy. Add the remaining ingredients and mix until just combined. Refrigerate dough until firm, then press crust into pan, starting from the bottom and working up the sides. Bake for approximately 15 to 20 minutes or until golden brown.

To make pie filling: In a bowl, combine the sugar, cornstarch, and salt. Add one cup of milk and mix until smooth. Add the egg yolks and mix again until combined. Using very low heat, steep the additional one cup of milk with the chocolate mint for 1 to 2 hours and then press through a fine-mesh strainer. In a saucepan, heat the minted milk and slowly bring to a boil. Remove from heat and add to the yolk mixture, slowly so as not to scramble the eggs. Strain the mixture through a small sieve and into a pot. Heat gently to bring the mixture back to a boil. Remove from heat. In a large bowl, mix together margarine, vanilla, and chocolate, and then pour heated mixture on top. Let sit for a few minutes to allow for ingredients to melt and then stir until combined. Cool slightly before pouring mixture into prebaked oatmeal piecrust. Chill overnight before serving. Garnish with mint leaves.

Nutrition info: 572 calories, 9g protein, 68g carbohydrate 32g fat (10g saturated fat), 5g fiber, 357mg sodium

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bjkgiameo wrote:

Please Fitness Magazine...you must remake the recipe for the pie crust. It is impossible to make it one inch thick, with this amount of dough. Horrible that you don't listen to these comments. Please try to make it yourself before inflicting it on others.

4/21/2013 11:42:30 AM Report Abuse
bjkgiameo wrote:

I made this sweet potato pie. It's pretty good. The biggest problem is that the ingredients for the crust claims it will make enough to fill the pie plate, with an excess amount to trim. It doesn't even come close.

1/31/2013 01:29:34 PM Report Abuse
sjcanuet wrote:

I wanted to see the sweet potato pie recipe, but it took me to blueberry pie.

12/1/2012 10:33:04 PM Report Abuse
a3984502 wrote:

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2/2/2012 02:28:48 AM Report Abuse
kelliborden wrote:

Shame on Fitness Magazine for calling these recipes "guilt free". The chocolate mint pie is 16 WW points per piece!

1/31/2012 09:08:23 AM Report Abuse

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