Nutritional Info

Nutrition Facts

Serving Size 1 (104g)

Calories 237
Calories from Fat 112 (47%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 4.9g 25%
Monounsaturated Fat 5g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 72.5mg 24%
Sodium 210.6mg 9%
Potassium 221.6mg 5%
Total Carbohydrate 25.1g 8%
Dietary Fiber 1.2g 5%
Sugars 14.9g
Protein 5.8g 12%

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Recipe Description
More sophisticated than a chocolate pie and not too sweet. It's richer, smoother and more dense.
Prep time
24 hr
Cook time
10 min
Ready In
24 hr 10 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  sugar
1   prebaked gluten free pie crust
1 Teaspoon(t)  vanilla extract
12 Ounce(oz)  evaporated milk
3 1/2 Tablespoon(T)  cornstarch
1 Ounce(oz)  unsweetened chocolate squares, chopped roughly
6   egg yolks


Have a pie crust ready and cooled. Set aside. In a large saucepan, combine all the ingredients for the custard except the egg yolks, and stir well. Over medium heat, and stirring often, bring the mixture to almost a boil. The custard should be thickening. Remove from heat. Place the egg yolks in a small bowl. Slowly add approximately 1 cup of the filling to the egg yolks while beating quickly, to temper the eggs (to avoid scrambling them). Add the yolk mixture to the saucepan. Return to the heat and bring to boil. Do not skip this step. Pour the custard into the pie shell. A light spray of nonstick cooking spray will help prevent a skin from forming over top of the custard. Refrigerate until quite cold, preferably overnight. Top with whipped cream, if desired.

Additional notes

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