Chocolate Please!

The other day I was dying for a chocolate pie so I decided to make one gluten-free style of course.  I started by pulsing some gluten-free Arrowroot cookies in a food processor to make the crust.  Mix your crushed cookies with 1/2 cup of melted butter or margarine.

 

 

 

 

 

 

 

 

Press your crust mixture into individual ramekins and bake in a 350F oven for 15-20 minutes or until your crust starts to turn golden brown around the edges. 

While your crusts are cooling beat 4 egg yolks in a bowl and set aside.  Next, make some chocolate pudding by heating 1/3 cup Hershey’s cocoa powder, 3/4 c sugar, 2 2/3 c skim milk and 2T of cornstarch in a heavy saucepan over medium heat.  Heat this mixture until is has thickened and become bubbly.  Cook for 2 minutes.  Remove pan from heat and add 1C of the chocolate mixture to your 4 egg yolks to temper them.  Add all of the egg mixture back to the pan and bring it back to a boil.  Reduce the heat and cook for 2 minutes.  Remove the pan from the heat and pour pudding into a bowl.  Cover the bowl with plastic wrap that is touching the surface of the pudding so you won’t get the dreaded pudding skin. 

Chill for 1-2 hours and then fill ramekin with some of your pudding mixture.

 

 

 

 

 

 

 

 

 

 

 

 

  Top with some fresh whipped cream and chocolate shavings to satisfy your chocolate

   cravings!

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