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Ingredients
- Variation:
- 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.
- 1/4 cup butter, softened
- 1/2 t. splenda quick pack (2 carb)
- 2 T. granular erythritol
- 1 egg (1 carb)
- 1/2 teaspoon vanilla
- 1/2 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)
- 1/2 teaspoon baking powder
- 1/2 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 1 3/4 c. of crumbs.
- In a small mixing bowl combined 1/4 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.
- 1 oz. (1 square)unsweetened bakers chocolate (finely grated)
- 1/8 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
- 1/4 cup granular erythritol
- 1/4 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.
Preparation
Step 1
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