Date: May 2005 Chocolate Pudding Pie w/Mock Graham Cracker Crust
Chocolate Pudding Pie
Mock Graham Cracker Crust
servings 8 @ 1 carb per serving, 1.5 for the chocolate version.
cup butter, softened
t. splenda quick pack (2 carb)
T. granular erythritol
egg (1 carb)
cup unblanched almond flour (2 carbs)
T. wheat protein isolate 5000 (1 carb)
T. resistant wheat starch (1 carb)
T. wheat bran (1 carb)
teaspoon baking powder
teaspoon baking soda
In a medium bowl, mix together the butter, egg, Sweetzfree and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.
Note: I made 6 cookies as equal as I could and browned them to be as crunchy as I could to help with the next step.
cookies makes about 1¾ c. of crumbs.
In a small mixing bowl combined ¼ c. of melted butter with the crumbs then press mixture firmly against bottom and side of pie plate.
Bake in a 350 oven 10 to 12 min.then set aside to cool.
To make a chocolate flavor crust add the following to the above recipe.
oz. (1 square)unsweetened bakers chocolate (finely grated)
t. splenda quick pack
add these ingredients as is to the butter mixture above before combining with the dry ingredients.
Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving
cup granular erythritol
cup unsweetened cocoa powder (4 carb)
pinch of salt
cups chocolate almond breeze (4 carb)
large egg (1 carb)
squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)
Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.
Gradually whisk in the Almond Breeze and egg.
Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
Remove from heat.
Pour the pudding into the cooled pie shell.
Refrigerate, covered, until cold, at least 2 hours.