SUGAR FREE KETO CHOCOLATE CREAM PIE (LOW CARB, NUT FRE…
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
- Bring it to a boil.
- Reduce to simmer for 3-4 minutes until it thickens like pudding.
- Remove from heat and add chocolate chips.
- Stir until smooth. Set aside.
- Add the rest of the ingredients to a stand mixer and blend until smooth.
- Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
- Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
- Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
- Bake for 25-30 minutes until center is set but still slightly jiggly.
- Cool slightly then refrigerate to set for 6 hours or overnight.
- Top with homemade sugar free whipped cream and chocolate shavings if desired.
Nutrition Facts : ServingSize 1 serving, Calories 409 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, FatContent 36 g, SaturatedFatContent 22 g, CholesterolContent 106 mg, SodiumContent 213 mg, FiberContent 4 g
SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 418 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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