The Cookbook


Thursday, August 26, 2010


Chocolate Crème de Menthe Pie

3 oz. semisweet chocolate

2 T. reduced-calorie margarine

¼ C. crème de menthe, divided

1 ½ tsp. vanilla, divided

1 ¼ C. crisp rice cereal

½ C. evaporated skimmed milk

2 T. unsweetened cocoa

2 T. light-colored corn syrup

1 tsp. cornstarch

1 quart vanilla nonfat frozen yogurt, softened

Dark Chocolate Sauce (see recipe below)

Fresh mint sprigs (optional)

Line a 9” pie plate with aluminum foil; fold excess foil under edge of pie plate. Set aside.

Combine 3 oz. chocolate and margarine in top of a double boiler; bring water to boil. Reduce heat to low, and cook, stirring occasionally, until chocolate and margarine melt. Add 1 T. crème de menthe; cook 1 minute, stirring constantly. Remove from heat; stir in 1 tsp. vanilla and cereal.

Spread cereal mixture evenly over bottom and up sides of prepared pie plate. Freeze 30 minutes or until firm. Remove chocolate shell from pie plate; peel foil from shell, and return shell to pie plate. Return to pie plate to freezer.

Combine milk, cocoa, corn syrup and cornstarch in a small saucepan; stir well. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture is thickened. Add 1 T. crème de menthe, and cook an additional minute.

Remove from heat, and stir in remaining ½ tsp. vanilla; let cool completely.

Combine softened frozen yogurt and remaining 2 T. crème de menthe in a large bowl. Spread half of frozen yogurt mixture evenly in bottom of pie shell; freeze 30 minutes. Remove from freezer, and top frozen yogurt mixture with chocolate filling; freeze 10 minutes. Remove from freezer, and top chocolate filling with remaining frozen yogurt mixture. Cover and freeze at least 8 hours.

Let stand 5 minutes before serving; cut pie into 10 wedges. Transfer wedges to individual dessert plates; top evenly with Dark Chocolate Sauce. Garnish with fresh mint sprigs, if desired. Yield: 10 servings

Dark Chocolate Sauce

3 T. sugar

3 T. unsweetened cocoa

2 tsp. cornstarch

1 C. water

1 tsp. vanilla

Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat and let cool completely. Cover and chill at least 1 hour.

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