Dessert: Chocolate Cream Pie Recipe | MyRecipes

Recipe by Robert Landolphi This pie's luscious, chocolaty filling is sure to win you some brownie points with anyone who's lucky enough to get a slice. Pressing the chocolate mixture through a fine mesh sieve removes any lumps of cornstarch and egg and c

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Chocolate Cream Pie Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3.45 ounces brown rice flour (about 3/4 cup)
1.8 ounces almond meal flour (about 1/2 cup)
2 tablespoons potato starch
2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1/4 cup 1% low-fat milk
Cooking spray
2/3 cup sugar
1.15 ounces cornstarch (about 1/4 cup)
1/4 teaspoon salt
3 large egg yolks
1 3/4 cups 1% low-fat milk
3 ounces bittersweet chocolate, melted
1/4 cup unsweetened cocoa
1 teaspoon unsalted butter, melted
1 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed

Instructions

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/4 cup milk; toss with a fork until moist. Press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Freeze 30 minutes.
Preheat oven to 350 °.
Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Flute decoratively. Pierce dough with a fork; bake at 350 ° for 18 minutes or until crust is golden brown. Cool completely on a wire rack.
Combine 2/3 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and egg yolks in a medium saucepan; stir with a whisk until blended. Add 1 3/4 cups milk, stirring with a whisk. Bring to boil over medium-high heat, stirring occasionally with a whisk. Reduce heat to low, and cook 1 minute or until filling thickens.
Press filling through a fine sieve over a bowl; discard solids. Add chocolate, cocoa, 1 teaspoon butter, and vanilla to filling, stirring with a whisk. Cool 5 minutes.
Spoon filling into prepared crust. Cover surface of filling with plastic wrap coated with cooking spray. Chill 4 hours. Remove plastic wrap; spread whipped topping over filling.

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