Recipe Name Low Carb Chocolate Cream Pie With Nut Flour Crust Submitted by jd.mc.07@ 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 Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75

Low Carb Chocolate Cream Pie With Nut Flour Crust Ingredients Amount Measure Ingredient 1 cup Almond Flour 1/2 teaspoon salt 1 cup coconut flour 1 cup flour unbleached 2/3 cup coconut oil or butter 6 tablespoons water 1 cup unsweetened cocoa powder 3 cups splenda granulated 3 cups evaporated skim milk 3 cups (8 fl oz) water 4 large eggs 1 1/2 tablespoons vanilla extract 2 cups Cool Whip sugar free whipped topping 2 tablespoons sugar Steps Sequence Step 1 Crust: Preheat oven to 325. Mix almond, coconut and all purpose flour, salt, 2 Tablespoons sugar. 2 Add Coconut Oil or Butter (can also use 1/2 of each). Mix until resembles coarse meal. 3 Add water, 1/4 cup and more as needed, to form a dough consistency. Will be dryer than normal pie dough. 4 Turn dough onto floured surface, and knead to form a ball. 6 At 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. 7 Cook 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. 8 Remove from oven and allow crusts to cool while you prepare the filling. 9 Filling: 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. 11 In separate bowl mix Water, Evaporated Milk, and whisk eggs into this mixture until eggs are thoroughly mixed. 11 Place 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. 12 While continuously stirring wet mixture with a wire whisk add dry mixture to pan. 13 Mixture 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. 14 Remove from heat and add 1 1/2 Tablespoons pure vanilla extract. Stir thoroughly into custard mixture. 15 Allow custard to cool for 5 minutes. Stir down, and add half of mixture to each pie crust. 16 Cover 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