Saturday, February 11, 2017
Here is a plain chocolate pie that you can dress up with whipped cream or Crème Fraiche 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.
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)
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
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
SUPPORT YOUR TEAM, buy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go
For other great Low-Carb, Gluten-Free recipes by the team & me: