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30
1
/
8
teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter,
melted and cooled slightly
1.
Preheat oven to 350°F.
2.
Put the crumbs, sugar and salt in the
Cuisinart
®
mixing bowl. Attach the flat
mixing paddle. Mix on Speed 2 to combine,
about 30 seconds. While mixing, slowly add
melted butter and mix until crumbs are
totally coated, about 2 minutes. Transfer to
a pie plate and press evenly into bottom and
up the sides of the plate. Use the bottom of
a glass or custard cup to firmly tamp down
the bottom of the crust.
3.
Bake until firm to the touch, 8 to 10 minutes.
Remove from oven and cool completely in
pan on a wire rack.
Nutritional analysis per serving (based on 12 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g
fat 6g • sat. fat 7g • chol. 23mg • sod. 183mg • calc. 7mg
fiber 1g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of
whipped cream—what’s not to love?
Makes one 9-inch pie; 12 servings
1 recipe Cookie Crumb Crust
(prepared with chocolate cookie crumbs,
see previous recipe)
1 recipe Chocolate Glaze/Ganache,
page 36
1 recipe Simple Chocolate Mousse,
page 36
1 recipe Whipped Cream, page 37
Chocolate curls for garnish
1.
Prepare and bake Cookie Crumb Crust. Let
cool while preparing Chocolate Glaze/
Ganache.
2.
Pour chocolate glaze/ganache into the
cookie crumb crust and spread evenly; let
set in the refrigerator for about 30 minutes
while preparing the Simple Chocolate
Mousse.
3.
Spoon mousse over set glaze/ganache layer
and refrigerate again, at least 30 minutes or
overnight.
4.
Before serving, make Whipped Cream and
spoon over the chocolate cream pie.
Sprinkle with chocolate curls and serve
immediately.
Nutritional analysis per serving (based on 12 servings):
Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g
sat. fat 49g • chol. 230mg • sod. 150mg • calc. 60mg
fiber 3g
Lemon Meringue Pie
An American classic, Lemon Meringue Pie has been
a favorite since the early 19th century. Our version
has a marshmallow-like meringue topping.
Makes one deep-dish pie, 8 to 12 servings
One Flaky Pie Crust, page 28, blind baked and
cooled
For the filling:
1½ cups granulated sugar
¼ cup, plus 3 tablespoons cornstarch
1½ cups water
¾ cup fresh lemon juice
7 large egg yolks
(reserve whites for meringue)
5 tablespoons (
2
/
3
stick) unsalted butter,
cut into 1-inch pieces
Zest of 3 lemons
Meringue topping:
7 large egg whites
(reserved from egg yolks)
1 teaspoon water
½ teaspoon cream of tartar
Pinch kosher salt
¾ cup granulated sugar
1.
Position the oven rack in the upper third of
the oven. Set the oven to High broil. Have
the prebaked Flaky Pie Crust ready to fill.
2.
To make the lemon filling, put the granulated
sugar and cornstarch in a medium saucepan
and stir together. Add the water and lemon
juice and stir until smooth. Place over
medium heat and cook until slightly
thickened, about 3 to 4 minutes.
3.
Whisk the egg yolks in a separate mixing
bowl. While whisking constantly, add about
one half of the hot liquid to the egg yolks
(this is called “tempering” the eggs). Stir the
now “tempered” egg yolks into the
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