TRIPLE CHOCOLATE CUSTARD PIE
1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 (9-inch) prepared chocolate cookie pie crust
Chocolate whipped cream and mint leaves (optional garnish)
Preheat oven to 350 degrees F.
In small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside.
In a medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly add heated syrup-milk-sugar mixture. Stir until well combined. Pour into pie crust.
Bake in preheated 350 degree F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack.
Serve warm, or refrigerate and chill thoroughly to serve cold. Garnish with whipped cream and mint leaves, if desired, just before serving.
Servings: 6
Source: the American Egg Board
1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 (9-inch) prepared chocolate cookie pie crust
Chocolate whipped cream and mint leaves (optional garnish)
Preheat oven to 350 degrees F.
In small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside.
In a medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly add heated syrup-milk-sugar mixture. Stir until well combined. Pour into pie crust.
Bake in preheated 350 degree F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack.
Serve warm, or refrigerate and chill thoroughly to serve cold. Garnish with whipped cream and mint leaves, if desired, just before serving.
Servings: 6
Source: the American Egg Board
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