rice cake & chocolate cream pie

• u.s.
• metric

ingredients:

• 1 square rice cake
• suitable amount of chocolate cream
• 1 frozen pie sheet (about 8 in. × 8 in.)
• one beaten egg

step 1:

Thaw the frozen pie sheet at room temperature for 10 minutes. Cut it into 2 rectangles about 4 in. × 8 in. each. Cut the rice cake in half.

step 2:

Preheat the oven to 390 °F. Put a rice cake half and chocolate cream on each rectangle.

step 3:

Spread a little of the beaten egg around the edges of each rectangle. Fold each sheet over the chocolate syrup. To make the edges stick together, press a fork along three sides.

step 4:

Spread wax paper in a cake pan. Put the pies on the wax paper.

step 5:

Spread the remaining beaten egg over the top of the pies. Bake in the oven at 390 °F for 20 minutes.