Easy as Pie: Guilt-Free Pie Recipes
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 servingsIngredients
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
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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