Pots De Creme Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chocolate
* |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | cup |
light cream (half&half)
|
|
| 10 | each |
egg yolks
lightly beaten |
*
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1-1 ½ | cs |
whipped cream
|
*
|
| 2-4 | tablespoons |
chocolate
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chocolate
* |
|
| 473 | ml |
heavy whipping cream
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1E+1 | each |
egg yolks
lightly beaten |
*
|
| 1 | each |
graham cracker pie crust
|
*
|
|
whipped cream
|
*
|
||
|
chocolate
slivered |
*
|
Directions
- dark bittersweet Belgian chocolate or semisweet chocolate Place chocolate, whipping cream and half and half in double boiler. Cook over medium heat until chocolate is melted and mixture is hot, stirring occasionally. Remove from heat and beat in egg yolks, 1 at a time, stirring constantly and being careful not to curdle, until mixture is shiny and thickened. Cool slightly. Pour mixture into prepared Graham Cracker Creust. Cool, then refrigerate overnight. Dollop with whipped crean and sprinkle with slivered chocolate. Makes 12 servings.
