Tuesday, February 26, 2013

Chocolate Chess Pie

I wanted to make a chocolate chess pie but I didn't have enough butter or any real eggs (I typically avoid both). I did, however, have apple sauce and egg whites (I eat an obscene amount of egg whites - so I buy them by the carton, usually 2 at a time). The result was so verrryyy delicious.. Although, I don't really know how it would compare to the real-egg and real-butter version...

Chocolate Gram Crust
10 sheets gram crackers
5 tablespoons unsweetened apple sauce
3 tablespoons sugar
1 tablespoon Hershey's cocoa powder

1/2 cup unsweetened apple sauce
3 tablespoons Hershey's cocoa powder
1 cup sugar
2/3 cup  Egg Beaters® 100% Egg Whites, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

DIRECTIONS1. For the crust: pulse the graham crackers in a food processor until finely ground. Add the sugar and cocoa powder. Give it another pulse. Add the apple sauce and combine until mixed. Press into a pie plate with the back of a spoon.

2. Chill for 20 minutes. Bake in a preheated 325°F. oven for 15-20 minutes. Cool for 20 minutes.

3. For the filling: Melt the butter and chocolate together. Pour into a bowl and whisk together the sugar, egg whites, vanilla and salt. When the crust has cooled for 20 minutes, poor the filling into the crust and bake in a 325°F. oven for about 40 minutes, until the top is set.

4. Top with whip cream or a dusting of powdered sugar. (optional)

1 comment:

Allen said...

I'm pretty much making this tonight.