Chocolate-Chocolate Pie Recipe

2/3 cup unbleached flour
3 tbsp oats, 1-minute
1 tbsp regular wheat germ
1/4 tsp baking powder
3 tbsp cold, sweet, soft corn - oil margarine
3 tbsp ice water
1 oz semisweet chocolate
1/2 cup evaporated skim milk
1 1/2 tbsp cocoa powder
1 tsp vanilla extract
2 tsp unflavored powdered gelatin
1 egg yolk
2 egg whites
1/4 cup unsweetened apple juice
1 tbsp granulated fructose, plus
2 tsp granulated fructose, available in health - food stores

TO PREPARE THE CRUST:

Preheat oven to 450?F. Measure flour into workbowl of food processor that
has been fitted with steel blade.

Add oats, wheat germ, and baking powder. Process for 15 seconds. Remove
cover. Drop margarine in 3 separate spots over dry mixture. Cover and
process until mixture is crumbly (about 6 seconds). With machine running,
pour water through feed tube. Proce!
ss until a mass forms (about 10 seconds).

Place dough on large sheet of waxed paper. Knead briefly into a ball.
Press into a 9-inch circle. Cover with another sheet of waxed paper.
Place on a flat plate and chill for 30 minutes.

Between the two sheets of waxed paper, gently roll dough into an 11-inch
circle (pastry will be very thin). Change sheets of waxed paper if they
tear. Carefully peel off top sheet. Lift up bottom sheet with dough,
invert, and ease into a 9-inch pie pan. !
Gently pull off paper.

Bake shell until bottom is lightly browned (10 to 12 minutes). Place in
freezer so it will be cold when filling is added.

FOR THE FILLING:

Place 1 inch of water in a medium-size saucepan and bring to a simmer.
Chop chocolate and place in a small metal or glass bowl. Set bowl in
saucepan and stir constantly with a rubber spatula until chocolate is
melted. Remove bowl from heat and set aside.!
Keep water at a simmer. In a large metal bowl, whisk together milk, cocoa,
and vanilla. Separate 2 tablespoons of this mixture into a small mixing
bowl, and put the remaining mixture in the freezer. Add 2 teaspoons of
water to the bowl containing the 2!
tablespoons of mixture. Sprinkle with the gelatin and set aside. Place
the egg yolk and whites into separate medium-size mixing bowls. Into the
yolk, whisk apple juice and 2 teaspoons fructose. Set the bowl in saucepan
and whisk vigorously until the yo!
lks are foamy and hot to the touch. Remove bowl from heat. Beat mixture
with an electric mixer on high until peaks begin to form (about 4 to 5
minutes). Set aside. Into the egg whites, whisk the remaining 1
tablespoo!
n fructose. Place bowl on top of simmering saucepan (if water has
evaporated, add more). Whisk until whites are hot to the touch. Remove
bowl from heat and beat whites with an electric mixer on medium-high until
almost stiff (about 1 minute). Set aside.

Remove chocolate milk mixture from freezer and beat with an electric mixer
on medium-high until foamy (about 2 minutes).

Gently fold the chocolate/gelatin mixture into the whipped yolks, then add
to the chocolate milk bowl. Whisk the whipped whites briefly to smooth
them, and add to the mixture. Quickly fold all ingredients together and
pour the mixture into the prepared pi!
e shell. Place in the freezer for 20 to 30 minutes. Transfer pie to
refrigerator until completely set.

Yield: 1 pie Serving size: 1 slice

Nutrition per serving: Exchanges: 1 starch / bread 1 1/2 fat

from THE DIABETIC GOURMET

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98





- - - - - - - - - - - - - - - - - -

Contributor: http://www.diabetes-self-mgmt.com/dir_rec.html

Preparation Time: 0:00

Serves: 1

Is this Chocolate-Chocolate Pie Recipe Suitable for Diabetics?

This Chocolate-Chocolate Pie recipe is one of our collection of healthy diabetic Dessert recipes. As we know nothing about your specific diabetic issues and the guidelines your nutritionalist has given to you, we really can`t say with certainty that this Chocolate-Chocolate Pie recipe is suitable for you. Despite that, as the original compiler labelled it as `diabetic` it indicates that it at least complies with the minimum specification for the tag `diabetic`, being low fat and low carb and as a result should be better for you than a normal recipe. Despite that, this Chocolate-Chocolate Pie recipe should only be used if you understand your own condition and are happy that the ingredients are suitable for you.

This Chocolate-Chocolate Pie Recipe comes from our diabetic Dessert recipes collection. It would be totally unfeasible for us to cook each of the diabetic Dessert recipes to make certain that they are all totally acceptable for diabetics. Our diabetic recipe site has over 2000 diabetes friendly recipes in it, & to cook each recipe even at one recipe per day would take forever. It would be wise to check the ingredients with care to confirm that all of them agree with the dietary guidelines your doctor has offered you. If you think that this Chocolate-Chocolate Pie recipe is wrong, let us know & we will modify or remove the problem recipe from the site.

Follow and Share InformationAboutDiabetes.com