This shelf holds a chocolate cookie crust ready to fill, which means pie in under thirty minutes. Serve it with ice cream for a dessert-for-dinner that needs only the kitchen and no plan. The crust stays tender and the filling sets quickly in the fridge.

Serves 2. 35 minutes, 15 at the stove.

About 360 calories a serving, 8 g protein, 22 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 chocolate cookie pie crust, 3 tablespoons [42 grams] butter, 1 eggs, 1 pinch salt, 1/2 cup [120 milliliters] whole milk, 1 pint vanilla ice cream.

1. Heat the oven to 350°F [175°C]. Melt 3 tablespoons butter in a small pot, then whisk together 1 egg, 1/2 cup milk, and 1 pinch of salt until smooth; stir this into the butter.
2. Pour the custard into the chocolate cookie crust and bake until the filling is just set but still trembles slightly in the center, about 20 to 25 minutes; the custard will continue to set as it cools.23 min
3. Remove from the oven and let cool at room temperature for 10 minutes, then chill in the refrigerator for at least 10 minutes before serving. Scoop vanilla ice cream over warm or cold pie.

Cook mode

Note Swap the milk for cream for a richer filling. Leftovers hold in the fridge for two days, covered. Serve with strong coffee or with berries on the side to cut the sweetness.