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Recipes - Low Carb Chocolate Mousse Pie

Recipe Name

Low Carb Chocolate Mousse Pie

Submitted by

so12monc

Recipe Description

Quantity	1	Quantity Unit	Pie	Servings
Prep Time (minutes)	30	Cook Time (minutes)	10	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1/4	cup	butter, melted
1/2	cup	Almond Flour, blanched
2	extra large	eggs
12	teaspoon	Truvia
1/4	teaspoon	salt
1/2	cup	coconut flour, sifted
1	package	gelatin, unflavored
1/4	cup (8 fl oz)	cold water
1/3	cup (8 fl oz)	water, boiling
48	teaspoons	Truvia
1/2	cup	Hershey's cocoa
2	cup, fluid (yields 2 cups whipped)	heavy cream
2	teaspoon	vanilla extract
1	cup, fluid (yields 2 cups whipped)	heavy cream
1/2	packages	gelatin, unflavored
1	tablespoon	cold water

Steps

Sequence	Step

1	Pie Shell: Melt butter in a medium microwavable bowl. Add almond flour, eggs, Swerve and salt. Mix well. Stir in sifted coconut flour. Knead dough with hands for about one minute, then shape dough into a ball. Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan. Prick bottom and sides of crust with fork. Bake crust at 400 degrees F for 10 minutes. Set aside.
2	Mousse Filling Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Combine sweetener and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into pie crust. Refrigerate at least 30 minutes. Garnish as desired.
3	In a small bowl, combine the gelatin powder and cold water. Stir carefully to dissolve lumps. Let the mixture sit for about 5 minutes. The gelatin will re-hydrate and turn into a very thick gel. Microwave the gelatin for about 10 seconds to bring it back to a liquid state. Using a stand mixer fitted with the wire whip attachment, pour the cream into the mixing bowl and whip it at the highest speed. Once the cream begins to thicken, pour the melted gelatin into the cream and let it continue to whip at high speed. Sweeten the whipped cream to your liking. The cream is ready once it reached the “stiff peak” stage.

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