Wow, this pie was over-the-top good! So decadent-tasting and phew, just try to resist this one! It will call your name all the way from the kitchen. Seriously a good cookie pie for cheesecake and chocolate lovers. How can one go wrong with a cross between cookies and cheesecake? The best of both worlds in a spectacular, showy and fun pie.
Ingredients:
Cookie Dough:
1/2
cup butter, softened (125 mL)
2 large eggs
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
1/3 cup powdered sweetener of choice (75 mL)
2 tsp maple, OR vanilla extract (10 mL)
1 tsp molasses (5 mL)
13/4 cups Gluten-Free Bake Mix 2, OR 2 cups Keto Bake Mix (425
mL), OR almond flour plus 2 tbsp oat fiber (30 mL)
1/2
tsp baking soda (2 mL)
3/4 cup sugar-free chocolate chips, OR this one, divided (175 mL)
Cheesecake Filling:
8 oz cream cheese, softened (250 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 large egg
1 tsp maple, OR vanilla extract (5 mL)
Instructions:
Preheat the oven to 350°F (180°C).
Grease an 8 or 9-inch (20 or 23 cm) baking dish and line with parchment paper.
Cookie Dough: In bowl with mixer, mix butter, eggs, liquid sweetener, powdered sweetener, maple, OR vanilla extract and molasses. In medium bowl, combine Gluten-Free Bake Mix 2, Keto Bake Mix, OR alternative and baking soda. Add dry ingredients to wet ingredients and mix. Stir in 2/3 cup (150 mL) chocolate chips. Press half cookie dough evenly in pie dish. Spread cheesecake filling over top.
Cheesecake Filling: In bowl with mixer or in food processor, process cream cheese, liquid sweetener, egg and maple, OR vanilla extract.
With remaining cookie dough, press tablespoonfuls of cookie dough flat in the palms of your hands and layer over top of cheesecake filling. It will be a bit patchy; however, the cookie dough will spread as it bakes. Sprinkle top with remaining 2 tbsp (30 mL) chocolate chips. Bake 30 minutes or until golden brown. Cool half an hour before serving. Garnish as desired, although it is not necessary. The pie is great all by itself. It is great chilled as well.
Helpful Hints: The cookie dough should be moist and able to
be molded in the palms of your hands; however, if it is too moist, add a
tablespoon (15 mL) of bake mix at a time to the dough.
Yield: 10 servings
1
serving
330.4
calories
7.9
g protein
27.2
g fat
0 g fiber
6.1 g net carbs
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