Choc pudding Pie with mock grahn cracker crust ala Kevin

By scottsdalejulie

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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