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Recipes - Low Carb Chocolate Cream Pie With Nut Flour Crust

Recipe Name

Low Carb Chocolate Cream Pie With Nut Flour Crust

Submitted by
Recipe Description Smooth, creamy chocolate pie. Easy to make, and diabetic friendly, My husband, whose mother made the best chocolate pies of all time, loves it! This recipe makes 2 9" pies.
Quantity 2 Quantity Unit pie pans Servings  
Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner

Low Carb Chocolate Cream Pie With Nut Flour Crust
Amt. Measure Ingredient
cupAlmond Flour
cupcoconut flour
cupflour unbleached
cupcoconut oil or butter
cup (8 fl oz)water
cupunsweetened cocoa powder
cupssplenda granulated
cupsevaporated skim milk
cups (8 fl oz)water
tablespoonsvanilla extract
cupsCool Whip sugar free whipped topping
Sequence Step
1Crust: Preheat oven to 325. Mix almond, coconut and all purpose flour, salt, 2 Tablespoons sugar.
2Add Coconut Oil or Butter (can also use 1/2 of each). Mix until resembles coarse meal.
3Add water, 1/4 cup and more as needed, to form a dough consistency. Will be dryer than normal pie dough.
4Turn dough onto floured surface, and knead to form a ball.
5Cut dough in half and knead each 1/2 back to ball shape.
6At this stage, either roll dough to pie shape on board, or you can place ball in pie plate and spread over bottom and up sides with your fingers.
7Cook pie crusts in preheated 325 degree oven for 10-15 minutes, watching closely to prevent over darkening. Darker color creates bitterness. Light golden is color to watch for.
8Remove from oven and allow crusts to cool while you prepare the filling.
9Filling: Mix Splenda, 4 heaping Tablespoons of Cornstarch, 2 heaping Tablespoons of all purpose flour, 1/2 t. salt, 1 cup Cocoa powder. Combine and whisk till completely blended.
11In separate bowl mix Water, Evaporated Milk, and whisk eggs into this mixture until eggs are thoroughly mixed.
11Place wet mixture in 6 quart dutch oven, over med/low flame, stirring often to prevent scorching. Allow mixture to slowly heat forming bubbles around edge of pot.
12While continuously stirring wet mixture with a wire whisk add dry mixture to pan.
13Mixture will come to a soft boil around edges. Continue to stir for at least 3 minutes after boil forms on edges (May take longer depending on elevation and your stove) to allow flours to cook through. Custard will be thick and creamy texture.
14Remove from heat and add 1 1/2 Tablespoons pure vanilla extract. Stir thoroughly into custard mixture.
15Allow custard to cool for 5 minutes. Stir down, and add half of mixture to each pie crust.
16Cover custard with Glad wrap, pressing Glad wrap to surface of custard and edges of crust. Refrigerate until ready to serve. Top each pie with 1 cup of Sugar Free Cool Whip or dollop a tablespoon of Cool Whip on each slice as you serve it. Enjoy!

Nut Flour/Coconut Oil Crust

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