CHOCOLATE PIE
Here is a delicious plain, sweet chocolate pie that has a deep chocolate flavor and delightful smooth texture. You can dress up the pie with
whipped cream or my Crème Fraiche (link in ingredient listing) and perhaps if you want to get fancy, some
chocolate curls on top of that. The tiny
bit of almond extract in the crust gives it a better flavor. The carob powder option is for those who
cannot have chocolate for whatever reason. If you are prone to migraines and your are peri-menopausal or menopausal, you can talk to your doctor about increasing your magnesium by taking magnesium supplements (helps with anxiety, better sleeps and promotes strong bones - most American diets are deficient in magnesium) - about 200 to 400 mg a day. This is usually sufficient to keep migraines at bay and that, believe me, is a fantastic breakthrough!
Graham Cracker-like Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
1/2 cup ground almonds (125 mL)
1/3 cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
1/8 tsp almond extract (0.5 mL)
Chocolate Filling:
1/2 cup powdered erythritol (125 mL)
1/3 cup Gluten-Free Bake Mix 2 (75
mL)
1/3 cup cocoa, OR carob powder (75 mL)
1 cup whipping cream (250 mL)
1/2 cup water (125 mL)
1/4 cup butter, melted (60 mL)
4 egg yolks
1 tsp vanilla extract (5 mL)
1 cup Crème Fraiche (250 mL)
for the top, OR whipped cream
(optional)
Preheat oven to 325°F 160°C).
Graham Cracker-like Crust: In
small bowl, combine Gluten-Free Bake Mix 2 and ground almonds. In another small bowl, combine butter, liquid
sweetener and almond extract. Stir into
the dry ingredients. Press crust, using
plastic wrap, into a 9-inch (23 cm) glass pie dish. Bake 12 minutes.
Chocolate Filling: In
double boiler, combine erythritol, Gluten-Free Bake Mix 2, cocoa, OR
carob powder. Whisk in whipping
cream. Then add water and whisk in. Add butter and liquid sweetener; whisk. Add egg yolks one at a time, whisking in well
each time. Cook until thickened. Stir in vanilla extract. Pour over prepared crust and smooth the
top. Bake 20 minutes, or until set. Once at room temperature, cover with plastic
wrap and refrigerate. The next day cover
with Crème Fraiche, OR whipped cream, if desired, and chocolate curls
for an even more decadent and gorgeous treat!
Yield: 10 servings
1
serving/cocoa/carob
291.4/299.3
calories
5.7/5.1
g protein
27.7/27.5
g fat
1.9/1.2 g fiber
4.6/6.3
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: