| Chocolate Bourbon Cream Pie Lake Austin Spa Resort Recipe by Terry Conlan, Lake Austin Spa Resort 20 reduced fat chocolate wafers 4 teaspoons light butter, melted 2 ½ cups 2% milk 7 ounces fat free sweetened condensed milk ¼ cup bourbon 3 tablespoons cornstarch 1 envelope plain gelatin ½ cup sugar 2 eggs ½ cup egg substitute 1 teaspoon pure vanilla extract 2 tablespoons cocoa powder, dissolved in a little water 1 ounce semi sweet chocolate, melted 3 cups fat free whipped topping grated nutmeg, grated semi sweet chocolate Grind the wafers to crumbs in a food processor, and then combine the crumbs with the melted butter. Press evenly into the bottom of a sprayed 9-inch spring form pan. Bake for 10 minutes at 350 degrees. Combine the next 9 ingredients in the top of a double boiler and cook, stirring until slightly thickened (5-7 minutes.) Combine the eggs and egg substitute in a separate bowl. Gradually beat half the milk mixture into the eggs, then combine all and continue cooking until further thickened (2 minutes.) Add the vanilla. Pour off 2/3’s of the custard into a second bowl; combine the cocoa and melted chocolate with the remaining 1/3. Cook the custards, stirring occasionally, until they begin to set. Swirl the two custards gently together with a knife. Pour into the crust, chill for 4 hours. Top with the whipped topping and the nutmeg and chocolate gratings. Serves 12 170 cal./4.25gm fat
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