CHOCOLATE MOUSSE PIE
Wow, this pie was over-the-top good! It was too good perhaps as we managed to finish the pie in 3 days, my husband and me. This easy-to-assemble pie has a rich and creamy chocolate no-bake filling and will definitely help with any major chocolate cravings. This pie makes use of readily-available cocoa.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
Crust:
1 cup Gluten-Free Bake Mix 2, OR almond flour plus (250 mL)
l tbsp oat fiber (15 mL)
2 tbsp cocoa (30 mL)
1/4
cup butter, melted (60 mL)
1 tbsp cream, OR milk (15 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp powdered sweetener of choice (30 mL)
1/4
tsp vanilla extract (1 mL)
Chocolate Mousse Filling:
8 oz cream cheese, softened (250 g)
1 cup whipping cream (250 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/2
cup powdered sweetener (125 mL)
1/3
cup cocoa (75 mL)
1 cup water (250 mL)
3 tsp unflavored gelatin (15 mL)
1/2
tsp vanilla extract (2 mL)
Preheat the oven to 350°F (180°C).
Crust: In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative and cocoa. In small bowl, combine melted butter, cream, OR milk, liquid sweetener, powdered sweetener and vanilla extract. Add to dry ingredients and mix well. Using plastic wrap, press the crust into a 9-inch (23 cm) glass pie dish. Bake 5 minutes.
Chocolate Mousse Filling: In bowl with mixer, mix cream cheese, whipping cream, liquid sweetener, powdered sweetener and cocoa. In small bowl, pour water and stir in gelatin. Heat 1 minute in microwave oven to dissolve gelatin. Add to cream cheese mixture and mix on low speed. Pour filling over cooled crust. Sprinkle grated unsweetened chocolate over top, if desired, and refrigerate.
Yield: 10 servings
1
serving
249.9
calories
6.1
g protein
23.2
g fat
1.8 g fiber
4.4 g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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