Choc pudding Pie with mock grahn cracker crust ala Kevin

Choc pudding Pie with mock grahn cracker crust ala Kevin

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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.

  • ¼

    cup butter, softened

  • ½

    t. splenda quick pack (2 carb)

  • 2

    T. granular erythritol

  • 1

    egg (1 carb)

  • ½

    teaspoon vanilla

  • ½

    cup unblanched almond flour (2 carbs)

  • 3

    T. wheat protein isolate 5000 (1 carb)

  • 1

    T. resistant wheat starch (1 carb)

  • 1

    T. wheat bran (1 carb)

  • ½

    teaspoon baking powder

  • ½

    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.

  • 6

    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.

  • Variation:

  • To make a chocolate flavor crust add the following to the above recipe.

  • 1

    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

  • ¼

    cup granular erythritol

  • ¼

    cup unsweetened cocoa powder (4 carb)

  • 2

    T. not/Sugar

  • pinch of salt

  • 2

    cups chocolate almond breeze (4 carb)

  • 1

    large egg (1 carb)

  • 4

    squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)

  • 1

    Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.

  • 2

    Gradually whisk in the Almond Breeze and egg.

  • 3

    Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.

  • 4

    Whisk in the Lindt chocolate until they are melted and the mixture is smooth.

  • 5

    Remove from heat.

  • 6

    Pour the pudding into the cooled pie shell.

  • 7

    Refrigerate, covered, until cold, at least 2 hours.

Directions

none


Nutrition

Facebook Conversations