Chocolate Fudge Pie J/F 03

[kltcarley]

I have this in the oven and my husband is chomping at the bit to eat it tonight. Do you really think that it needs to refrigerate for at least 4 hours as the recipe says? Could I cheat with a little time in the freezer? Any other ideas??? TIA Karen

[sneezles]

I have at times stuck pies/cheesecakes in the freezer to shorten the chilling time.

Duhhhhhh! I just now noticed that you posted this yesterday! Hope it was good!!!

[kltcarley]

Thanks Sneezles, I did stick it in the freezer and it worked very well. I posted on the other pie thread that this pie is AWESOME!!!

[cindyloo]

DH would be so happy if I made this. I'll surprise him with it for Valentine's Day!

[claire797]

Do you think this pie would be good with a lowfat graham cracker crust? I'm not too crazy about pie crusts, but the pie part looks yummy.

[valchemist]

I don't have the answer, but don't you find that those low fat graham crusts fall apart into crumbs? I can't even get them home from the store intact. Or do you make your own graham cracker crust?

[claire797]

Originally posted by valchemist
I don't have the answer, but don't you find that those low fat graham crusts fall apart into crumbs? I can't even get them home from the store intact. Or do you make your own graham cracker crust?

Val,

I can't stand those Keebler graham cracker crusts and always make my own. Allrecipes.com has a few lower fat graham cracker crumb crust recipes so usually I just follow one of those.

[valchemist]

thanks, anna. I don't even like the full-fat keebler crusts. they tend to fall apart on me, too. homemade sounds like the way to go. I bet a graham crust would be good with this pie.

[Terrytx]

Originally posted by valchemist
I don't have the answer, but don't you find that those low fat graham crusts fall apart into crumbs? I can't even get them home from the store intact. Or do you make your own graham cracker crust?

Have you ever brushed them with egg white and baked them a few minutes, like the suggestion printed in the package says. I have found this works well in keeping them from falling apart and from getting soggy.

[Grace]

Here's a CL recipe for a pastry crust that is probably lower in fat than a store bought one. Just don't pre-bake it like the recipe says - I would refrigerate it then fill it and bake. I also don't do that goofy slurry technique. It's never worked for me. I'd go with the food processor technique. Easy and foolproof.

CookWare(tm) from Cooking Light(r)

Pastry Crust November 1998

SOURCE: Cooking Light YEAR: November 1998 PAGE: 108

INGREDIENTS FOR 1 SERVINGS:
1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

INSTRUCTIONS:
A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchen shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking.

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.

3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom
and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Yield: 1 (9-inch) crust.

Food Processor variation: Preheat oven to 400 degrees. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable- bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400 degrees for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
Yield: 1 (9-inch) crust.

NUTRITIONAL INFORMATION:

[kltcarley]

Let me know if anyone makes this with a graham cracker crust. I am very curious how it will work. I was thinking that the pie needed the "firmness"(is that even a word?)of the pastry crust to help hold it together. It is a soft pie. It might work great though!

[claire797]

Originally posted by kltcarley
Let me know if anyone makes this with a graham cracker crust. I am very curious how it will work. I was thinking that the pie needed the "firmness"(is that even a word?)of the pastry crust to help hold it together. It is a soft pie. It might work great though!

I agree. It probably does need a firm crust. I just don't like plain crust that much and I hate leaving it on the plate.