Snickerdoodle Custard Pie

Snickerdoodle Custard Pie

Ingredients

1⁄2 of a 14.1-oz. pkg. (1 crust) rolled refrigerated unbaked piecrust
1 oz. bittersweet chocolate, melted
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1⁄3 cup sugar
2 tsp. vanilla
1⁄4 tsp. ground cinnamon 1⁄8 tsp. salt
1⁄8 tsp. ground nutmeg
2 cups fat-free half-and-half
1⁄2 oz. bittersweet chocolate, finely
chopped
1 tsp. sugar
1⁄2 tsp. unsweetened cocoa powder 1⁄8 tsp. ground nutmeg
1⁄8 tsp. ground cinnamon

Instructions

1. Preheat oven to 450°F (232°C) Let piecrust stand according to package directions. On a lightly floured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1⁄2 inch beyond edge. Fold under extra pastry and crimp edge. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 5 to 6 minutes more or until light brown. Cool on a wire rack. Reduce oven temperature to 350°F.

2. Spread or brush melted chocolate over bottom of partially baked piecrust; let stand until set.

3. For filling, in a medium bowl combine the next six ingredients (through
1⁄8 teaspoon nutmeg). Gradually stir in half-and-half. Place piecrust on oven rack and carefully pour in filling (pie will be full). To prevent overbrowning, cover edge of pie loosely with foil.

4. Bake 55 to 60 minutes or until a 1-inch area around outside edge is puffed and set (center will still be jiggly and appear undone). Cool on wire rack (pie will set upon cooling). Cover and chill within
2 hours (up to 24 hours).
5. Before serving, stir together the remaining ingredients and sprinkle over pie. Makes 10 slices.