Easy Chocolate Custard Pie
1 cup chocolate syrup 3/4 cup milk 1/4 cup sugar 4 EGGS 1 tsp. vanilla 1 prepared graham cracker crust (9-inch)
Yields: 8 servings
- Nutritional Information
Good Source: Choline, Protein and Iron
Total Fat: 9 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 1 g
Cholesterol: 95 mg
Sodium: 159 mg
Carbohydrates: 46 g
Dietary Fiber: 1 g
Protein: 5 g
Vitamin A: 178.5 IU
Vitamin D: 31.7 IU
Folate: 13.7 mcg
Calcium: 47 mg
Iron: 1.8 mg
Choline: 67 mg
HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges.
BEAT eggs and vanilla in medium bowl until blended; slowly STIR IN heated milk mixture. POUR into crumb crust.
BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.
Rich and creamy, make this easy chocolaty pie for any occasion.
Graham Cracker Crust: HEAT oven to 350°F. MIX 1-1/2 cups (4 oz.) graham cracker crumbs and 1/4 cup sugar in medium bowl. ADD 1/3 cup room temperature butter; mix until thoroughly blended. PRESS crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate. BAKE in 350°F oven until center is firm to the touch and edge is lightly browned, 8 to 10 minutes. COOL completely on wire rack.
Graham cracker crumbs: If using whole graham crackers, process in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
Graham Cracker Nut Crumb Crust Variation: Substitute 1/2 cup (about 2 oz.) ground almonds, pecans or walnuts for 1/2 cup of the graham cracker crumbs.
Chocolate Crumb Crust Variation: Substitute 1-1/2 cups fine chocolate wafer crumbs for graham cracker crumbs; omit sugar.
When is it done? Baked custard should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Refrigerate any leftover pie promptly.