Chocolate Silk Pie with Strawberry Rhubarb Topping

 

Hi guys! Another week, another round of guest posts from some of my favorite RD bloggers as I'm off exploring Japan! Today, Rebecca Clyde of  Nourish Nutrition Co. is sharing this crazy delicious looking recipe for silken chocolate pie. Her photography is just stunning, so definitely check out her blog, and if you're in the food blogging game yourself, her and another dietitian have recently launched a food photography course

 
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Through much trial and error, I’ve come to realize that I typically don’t like to eat ‘healthified’ desserts. The promise of a dessert that’s decadent as well as functionally nourishing hasn’t seemed to add up in most of my experiences. I’m not going to waste my taste buds on protein packed ice cream that really isn’t ice cream, no I want the real thing. Because lets be honest, I’ve eaten a pint of ‘healthy’ ice cream, then turned to my trusty B&Js because, well it’s Ben & Jerry’s.

 
 

That’s my usual, but occasionally there’s an exception. This silken chocolate pie is one tasty exception. Instead of just using cane sugar, I subbed dried plumbs for part of the sugar, and it added a really nice flavor to the chocolate. Dried plumbs (or ahem prunes) are a great source of vitamin K, fiber, and potassium. So you’re getting a few nutrients from your sweetener than you wouldn’t get from trusty ole cane sugar.


Silken Chocolate Pie with Raspberry Rhubarb Topping

Ingredients

Topping

  • 1 cup frozen rhubarb, cubed
  • 1 1/2 cup frozen strawberries, cubed
  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon juice

Crust

  • 2 packages graham crackers
  • 4 tablespoons butter

Filling

  • 6 eggs
  • 1/4 cup dried plumbs, pureed (if plumbs are dry, add a splash of water before pureeing)
  • 2.5 tablespoons corn starch
  • 1 tablespoon white sugar
  • 2 cups milk
  • 1/4 cup butter, cubed
  • 1 teaspoon vanilla
  • 2 1/2 cups semi-sweet chocolate chips
 

Instructions

  1. Melt butter.
  2. Pulse graham crackers in a food processor (or high powered blender) until it’s the texture of fine sand.
  3. Press graham cracker crust firmly into a pie pan or bottom of muffin tin (depending on if you want individual pies or a large one)
  4. Add eggs, plumb puree, sugar, and corn starch to a large microwavable bowl. Whisk, then add milk and continue to whisk until smooth.
  5. Microwave this mixture for 5 minutes, but take bowl out every minute to whisk until smooth. (it can get really chunky without whisking, so make sure to do this every minute or so, also it won’t really thicken up until the last minute or so, so don’t add more corn starch if it doesn’t seem to be thickening up)
  6. Add butter and vanilla, whisk until butter is melted and mixture is smooth.
  7. Add chocolate chips, and whisk until smooth.
  8. Pour into prepared crust, and then refrigerate for about 4 hours to set.
  9. Top with already made strawberry/rhubarb topping
 
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