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Active Time:55 minsCool Time:2 hrsTotal Time:4 hrsServings:12Jump to Nutrition Facts
Active Time:55 minsCool Time:2 hrsTotal Time:4 hrsServings:12
Active Time:55 mins
Active Time:
55 mins
Cool Time:2 hrs
Cool Time:
2 hrs
Total Time:4 hrs
Total Time:
4 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupsall-purpose flour1cupwhole-wheat pastry flour¼teaspoonsalt12tablespoonscold unsalted butter, cut into chunks½cupreduced-fat plain Greek yogurt4tablespoonsice waterFilling8tablespoonsunsalted butter¼cupbittersweet chocolate chips4largeeggs, at room temperature1 ½cupsgranulated sugar¼cupunsweetened cocoa powder2tablespoonsyellow cornmeal¼teaspoonsalt½cupbuttermilk, at room temperature1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupsall-purpose flour
1cupwhole-wheat pastry flour
¼teaspoonsalt
12tablespoonscold unsalted butter, cut into chunks
½cupreduced-fat plain Greek yogurt
4tablespoonsice water
Filling
8tablespoonsunsalted butter
¼cupbittersweet chocolate chips
4largeeggs, at room temperature
1 ½cupsgranulated sugar
¼cupunsweetened cocoa powder
2tablespoonsyellow cornmeal
½cupbuttermilk, at room temperature
1teaspoonvanilla extract
Directions
To prepare crust: Combine all-purpose flour, whole-wheat flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.
Preheat oven to 425°F.
Bake the crust for 20 minutes. Remove from the oven and take out the paper and weights.
To prepare filling & assemble pie: Reduce oven temperature to 325°.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave on High until the chocolate is melted, about 1 minute. Let cool.
Whisk eggs in a medium bowl until smooth. Add sugar, cocoa, cornmeal and salt; whisk well to combine. Add the cooled chocolate mixture, buttermilk and vanilla; whisk well to combine. Pour into the warm crust.
Bake the pie until set and firm, about 45 minutes. (If the exposed edges of the crust start to brown too quickly, cover with strips of foil during the last 15 minutes of baking.) The pie may puff during baking, which is fine. It will settle as it cools. Transfer to a wire rack to cool completely before serving, at least 2 hours.
Tips
To make ahead:Refrigerate pie crust through Step 1 for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling. Refrigerate baked pie for up to 1 day.
Equipment:Parchment paper, pie weights (or dried beans or uncooked rice)
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)330Calories17gFat40gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
