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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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i have not made this yet... i am posting it to get the nutritional data and to save it because i made adjustments for lower carb and lower sugar, but i have no idea how it will therefore bake. anyone want to experiment? i did not include the refrigeration time because i have no idea how long it will need to set. having only once made a pudding pie, it might be chocolate soup :) Ingredients:
1 1/2 cups almond meal |
1/2 cup cocoa powder |
1/8 teaspoon salt |
6 tablespoons softened butter |
1 tablespoon sugar substitute |
1 teaspoon vanilla |
2 teaspoons cocoa nibs (optional) |
12 ounces bittersweet chocolate |
12 ounces cream |
1 tablespoon butter |
1 teaspoon vanilla |
Directions:
1. Mix dry ingredients of the crust together. Add the softened butter and mix thoroughly.
2. Pat into the bottom of a pie dish. It should have the consistency of a graham cracker crust.
3. Bake at 350 for 8-10 minutes. It should be lightly brown. Remove from over and let cool.
4. Melt chocolate in a double boiler, or very carefully in a thick bottomed pot. Add cream and mix until smooth. Remove from heat and add butter and vanilla. Beat the butter into the mix.
5. Pour into prepared crust.
6. Refrigerate until set.
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