Heart Healthy Chocolate Pie

By carvalhohm

Ingredients

• For the Graham Cracker Crust:
• 2 cups low-fat graham cracker crumbs
• 2 tablespoons almond butter
• 1/4 cup unsalted butter, melted
• 2 tablespoons maple syrup
• For the Filling:
• 8 ounces low-fat cream cheese
• 3 tablespoons dark brown sugar
• 8 ounces silken tofu
• 2 teaspoons vanilla
• 6 ounces dark chocolate, melted
• 2 egg whites
• For the Topping:
• 1/2 cup heavy cream
• 1/2 cup non-fat Greek yogurt
• 1/3 cup fruit sweetened raspberry jam, seedless
• 2 tablespoons sugar (optional)
• 1 teaspoon pure vanilla
• 1 pint fresh raspberries (optional)

Details

Servings 1
Adapted from shine.yahoo.com

Preparation

Step 1

Preheat oven to 325 degrees.

Prepare crust: In food processor, grind graham crackers. Add almond butter, melted butter, and maple syrup. Process until mixture comes together and graham crackers are moist. Dump crumbs in 9-inch pie pan. Press into pan, forming crust, but don't press too hard or crust will be very hard. Set aside or freeze for a later use.

Prepare filling: In large mixing bowl with paddle attachment, blend cream cheese with sugar until smooth or use hand mixer. Add tofu and vanilla. Mix until well-combined, scraping down bowl and mixing again. While mixer is running, add melted chocolate and beat until smooth and incorporated.

In separate bowl, beat egg whites until stiff. Fold egg whites into chocolate mixture, then spoon mixture into prepared crust. Place pie on baking sheet and bake for 40 minutes. Remove from oven and let pie cool. Pie will appear wet in middle, do not over bake! Refrigerate for couple of hours before serving.

For the topping: In small bowl, whip heavy cream until it starts to thicken. Add yogurt, vanilla, sugar, and raspberry jam. Whip until thickened. Spread evenly on top of pie. Top with fresh raspberries and raspberry coulis.