Low Carb Chocolate Cream Pie Recipes
LOW CARB CHOCOLATE CREAM PIE
Make and share this Low Carb Chocolate Cream Pie recipe from Food.com.
Provided by katlienc
Categories Dessert
Time 25m
Yield 20 mini muffin sized pies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
- Filling.
- Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
- I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!
Nutrition Facts : Calories 185.3, Fat 18.7, SaturatedFat 9.3, Cholesterol 43.8, Sodium 56.5, Carbohydrate 3, Fiber 1.2, Sugar 0.6, Protein 2.9
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- Press into a greased pie plate and bake at 350 degrees for 9-10 minutes or until crust starts to turn golden brown. Remove from oven and let cool completely. Move onto making the filling.
- To make the chocolate filling, whisk together powdered sweetener and eggs in a saucepan over low medium heat, stirring constantly. Heat until the egg mixture reaches 150-160 degrees or until it coats the back of a spoon. Don’t over cook or your eggs will curdle. (See information below on how to salvage your custard if your eggs curdle.) Remove from the heat and stir in melted chocolate and vanilla. Set aside.
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- Over high heat and in a medium pot, combine the cocoa powder, arrowroot powder, egg yolks, sweetener, salt and vanilla using a whisk. The mixture will get clumpy and crumbly.
- Quickly stir in about an 1/8 of a cup coconut milk, whisking the entire time. Add more milk, a little at a time, whisking constantly until you have incorporated all of the coconut milk. Take your time with this because you need the mixture in the pot to warm up between milk additions and you want the filling to be as smooth as possible for your pie.
- By the time you finish adding the milk, you'll notice the filling starting to thicken. Continue to whisk, making sure to scrap the bottom of the pot to avoid burning.
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