Chocolate Cream Pie
The issue of Cook's Country came just in time with a recipe for a reduced calorie Chocolate Cream Pie. I learned that neutchatel cheese is actually reduced fat cream cheese. It didn't taste reduced, it has a very chocolaty flavor.
6 whole chocolate graham crackers
3 Tablespoons sugar
3 Tablespoons unsalted butter, melted and cooled
1 ounce neutchatel cheese, softened
1/2 cup sugar
3 Tablespoons cornstarch
2 Tablespoons Dutch-processed cocoa
1/8 teaspoon salt
2-1/2 cups whole milk
1 large egg
4 ounces bittersweet chocolate, chopped fine
2 teaspoon vanilla
1/2 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
Process graham crackers and sugar in food processor to fine crumbs. Add butter and neufchatel and pulse until combined. Spray pie plate with vegetable oil spray, press crumbs into pie plate. Bake for 15 minutes in a preheated oven at 350 F. Cool completely.
Combine sugar, cornstarch, cocoa, and salt in bowl. Beat milk and egg together in a medium saucepan, Whisk sugar mixture into pan. Add bittersweet chocolate and bring mixture to a boil, whisking constantly. Reduce heat to low and cook for 3 minutes, whisking constantly. Remove from heat and stir in vanilla. Pour into pie shell, cover with wax paper an refrigerate for at least 3 hours.
Whip cream, sugar, ad vanilla until soft peaks form, cover pie with layer of cream.