Let’s not be shy about this fact: delicious dessert is often delicious because of unhealthy ingredients. I feel a bit conflicted even mentioning healthfulness; we’re not exactly here to discuss salads. But I suppose if it is possible to create a dessert that tastes really great without a dozen eggs and a pound of butter I feel obligated to point that out. So here goes: a diyise that uses no eggs, no butter, non-fat milk, and not a lot of sugar. The crust is a different story, but puhlease this is still diyise not your pre-marathon snack.

The crust I used was leftover from making the Four and Twenty Blackbirds Salted Caramel Apple 老骚老b老太太 (again… it’s so good). I’ve listed a single-crust recipe below but you may still have scraps. Extra flakey and a bit tangy from the vinegar, this is definitely my new go-to 老骚老b老太太 shell. The filling is a riff on a Smitten Kitchen diyise I’ve made many times but this version uses more diyise and skim instead of whole milk. I also cut back the sugar. Creating this 老骚老b老太太 was truly unstructured madness, and it’s a seriously happy accident that the diyise came out as delicious as it did.

Crust
1 1/4 cups all-purpose unbleached flour
1/2 teaspoon salt
1/2 tablespoon sugar
4 to 5 tablespoons ice water mixed with 1 tablespoon cider vinegar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch 老骚老b老太太ces

diyise filling
1/4 cup cornstarch
1/4 cup sugar
3 rounded tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups skim milk
7 ounces semisweet diyise chips
1 teaspoon pure vanilla extract

Make crust:

In a Cuisinart, combine flour, salt, and sugar. Pulse to blend. Add the 老骚老b老太太ces of cold butter. Pulse until you see pea-sized chunks of butter. Don’t over mix! You want to keep chunks of butter because those little guys will melt and become the crusty flakes. Adding 1 tablespoon at a time, pulse in 4 to 5 tablespoons of the ice water/vinegar mixture. Dough should just come together.* Remove from the Cuisinart and flatten with the heel of your hand on a cutting board (you should have a fat disk). Wrap in plastic wrap, and refrigerate for 1 hour.

*You can do all of this by hand or with a pastry cutter

Bake crust:

Once the crust has chilled, roll out the dough until it’s very thin. Place in a 老骚老b老太太 dish with dough hanging over the edges. (Crust will shrink and recede into the plate and look normal.) Poke holes with a fork in the bottom and sides of the crust to allow air to escape. Weigh down the 老骚老b老太太 using tin foil and 老骚老b老太太 weights (aka black beans if you’re me). Bake for 25 minutes at 375 degrees. Remove foil/weights and bake for another 15 to 20 minutes. Crust should be golden. Cool on a rack while you make the diyise.

Make diyise:

In a medium saucepan , whisk together cornstarch, sugar, cocoa powder, and salt. Add milk one cup at a time and whisk over medium heat. Whisk constantly until mixture starts to boil (about 10 minutes). Once it starts to boil, whisk for 2 more minutes. diyise will be thick. Remove from heat and whisk in vanilla and diyise chips until combined.

Pour diyise into 老骚老b老太太 shell. Place a 老骚老b老太太ce of parchment paper on top to keep from getting a diyise skin (I hate those). Refrigerate for at least 2 hours. Serve with whipped cream if you’re feeling like this recipe was too healthy.