Thursday, September 27, 2018

BLONDIE CHOCOLATE CHIP PIE






BLONDIE CHOCOLATE CHIP PIE

Tasty! I am afraid it is a bit addictive and I way overdid it when I made this, however, I didn’t eat too much dinner, so that was my excuse.   A cross between blondies or cookies and so much easier than making cookies. My favorite is the first recipe.  It is like a big chocolate chip blondie/cookie pie.  Delicious!

1/2 cup butter, melted (125 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal
  1 cup sugar (250 mL)
3 tbsp granulated erythritol OR (45 mL)
  2 tbsp granulated xylitol (30 mL)
1/2 tsp baking powder (2 mL)

Preheat oven to 350°F (180°C).  Grease a 9-inch (23 cm) glass pie dish. 

In food processor, process butter.  Add egg, liquid sweetener, erythritol, OR xylitol, Gluten-Free Bake Mix 2,  OR alternative bake mix and baking powder. Process.  Stir in chocolate chips.  Spread in 9-inch (23 cm)  glass pie dish and smooth top. 

Bake 18 minutes, or until toothpick inserted in center comes out clean.  Allow to cool completely on wire rack before refrigerating.

Variation:  Peanut Butter Blondie Chocolate Chip Pie:  Add 1/3 cup (75 mL) peanut butter.  With this variation it is best to refrigerate and eat the next day, allowing flavors to develop.  (4.4 g carbs)

Helpful Hints:  I used xylitol in this recipe.  Do be careful as xylitol is very toxic for animals, especially dogs as it causes prolonged hypoglycemia.  It is safe for humans to consume.

Yield:  10 servings
1 serving
100.9 calories
3.2 g protein
16.5 g fat
0 g fiber
3.2 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me: