Chocolate Creme Pie
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
Serving Size : 8
List of Ingredients
Crust (make up in advance):
2 cups walnuts -- ground in processor
2 tablespoons butter
3 packets Splenda - packets
1 teaspoon vanilla extract
2 egg whites -- save yolks
Filling:
2 cups heavy cream
4 egg yolks
10 packets Splenda - packets
1/2 cup unsweetened cocoa powder
2 tablespoons Jello sugarfree instant chocolate pudding
mix
1 teaspoon chocolate extract -- optional
1 teaspoon vanilla extract
1 teaspoon glycerol -- improves texture
(check health food store or drugstore)
Topping:
1 cup heavy cream
1 packet sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Recipe
To make crust:
Process walnuts to a powdery paste. Mix in a bowl with melted butter,
sweetener and extract. In a separate bowl, whip egg whites to a froth.
Blend in walnut mixture.
Press into an oiled pie pan, forming the desired thickness. Bake at 350
for 15 minutes.
Cool thoroughly before adding chocolate filling.
To make filling:
Using a heavy pan on med-low heat, warm cream, whisking in egg yolks, one at
a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts
to thicken. Remove from heat, stir in extracts, sweetener and pudding mix.
Allow to cool to room temperature. Run through ice cream maker. When
finished, spoon onto cooled crust and freeze.
To make topping:
Whip cream, adding sweetener, extract and tarter. When pie is cold, top
with whipped cream.
Garnish with grated lowcarb chocolate and sliced strawberries.
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Per Serving (excluding unknown items): 574 Calories; 57g Fat (84.4% calories
from fat); 13g Protein; 11g Carbohydrate; 3g Dietary Fiber; 236mg Cholesterol;
82mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 1/2
Non-Fat Milk; 10 1/2 Fat; 0 Other Carbohydrates.
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