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Ingredientes
- 2/3 c. Sugar
- 1/4 c. Cornstarch
- 2 Tbsp. Unsweetened cocoa pwdr
- 1 pch salt
- 6 lrg Egg yolks
- 2 c. Low-fat, (1%) lowfat milk
- 1/2 c. Chilled whipping cream
- 6 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, minced
- 1 Tbsp. Dark rum
- 1 tsp Vanilla extract Chocolate Crumb Crust
- 1 c. Chilled whipping cream
- 2 Tbsp. Powdered sugar
- 1 tsp Dark rum Chocolate curls
Direcciones
- For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to create thick paste. Gradually whisk in lowfat milk, then cream. Whisk over medium-high heat till mix thickens and boils 1 minute. Remove from heat. Add in chocolate and whisk till smooth. Whisk in rum and vanilla. Cold 5 min, whisking occasionally. Transfer filling to frzn crust. Refrigeratetill cool, at least 2 hrs and up to 1 day.
- For Topping: Beat first 3 ingredients in large bowl till hard peaks form. Spoon whipped cream into pastry bag fitted with large star tip.
- Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hrs ahead; chill.)
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 487g | |
| Calories 1717 | |
| Calories from Fat 838 | 49% |
| Total Fat 94.7g | 118% |
| Saturated Fat 51.2g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 1505mg | 502% |
| Sodium 276mg | 12% |
| Potassium 250mg | 7% |
| Total Carbs 193.13g | 52% |
| Dietary Fiber 2.3g | 8% |
| Sugars 149.64g | 100% |
| Protein 21.95g | 35% |
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