16 ounces Soy milk
1 1/2 ounces Cocoa powder
2 ounces Brown sugar
1 Egg
2 Egg whites
3 ounces Brown sugar
1 ounce Cornstarch
10 ounces Lactose Free Pie Dough (7 inch shell) fully baked
1 teaspoon Vanilla extract
3 ounces Bitter or semisweet chocolate
2 ounces Chocolate shavings
Yield: 1 Pie
1. Combine the soymilk, cocoa and 2 ounces (60 grams) of the brown sugar in a large saucepan. Bring to a boil.
2. In a separate bowl, whisk together the eggs and egg whites. Add the remaining brown sugar and mix to form a smooth batter. Stir in the cornstarch.
3. Temper the egg batter with 1/4 of the boiling soymilk.
4. Add the tempered egg mixture to the remaining boiling milk. Whisk vigorously over medium high heat until the cream boils and is well thickened.
5. Remove from heat. Stir in the chopped chocolate. Pour the filling into the prebaked piecrust.
6. Cool until set then sprinkle with chocolate shavings.
Yield: 1 Pie
1 1/2 ounces Cocoa powder
2 ounces Brown sugar
1 Egg
2 Egg whites
3 ounces Brown sugar
1 ounce Cornstarch
10 ounces Lactose Free Pie Dough (7 inch shell) fully baked
1 teaspoon Vanilla extract
3 ounces Bitter or semisweet chocolate
2 ounces Chocolate shavings
Yield: 1 Pie
1. Combine the soymilk, cocoa and 2 ounces (60 grams) of the brown sugar in a large saucepan. Bring to a boil.
2. In a separate bowl, whisk together the eggs and egg whites. Add the remaining brown sugar and mix to form a smooth batter. Stir in the cornstarch.
3. Temper the egg batter with 1/4 of the boiling soymilk.
4. Add the tempered egg mixture to the remaining boiling milk. Whisk vigorously over medium high heat until the cream boils and is well thickened.
5. Remove from heat. Stir in the chopped chocolate. Pour the filling into the prebaked piecrust.
6. Cool until set then sprinkle with chocolate shavings.
Yield: 1 Pie
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