Chocolate Cream Pie

“All I wanna do is let it be and be with you and watch the wiiind blow by…” crooned the girl to her piece of chocolate cream pie. ♥ (Lyrics ~ Tim McGraw)

photo-11
So you know the chocolate fudge recipe I posted the other day? I also use that as a filling for this pie crust!! It’s out of this world yummy topped with homemade whipped cream! If you leave the pie out on the counter for a few minutes, the “fudge” part softens a little. The rich chocolate with the sweet n’ salty crust and fluffy cream = heaven ♥

Another way to make this pie would be to fold the whipped cream into the chocolate mixture. Chill the chocolate for about 30-45 minutes in the fridge. Make the whipped cream, then gently fold in the whipped cream into the chocolate and spread onto pie crust!

I have two more (for now) favorite pie recipes to share with you! Coming soon!

Here is the crust recipe/chocolate filling/whipped cream all together for you. 🙂

5.0 from 3 reviews
Chocolate Cream Pie ~ S
Author: 
 
Ingredients
  • Crust Ingredients:
  • 1 ½ cups blanched almond flour (I use Honeyville brand)
  • ¼ tsp. xantham gum
  • 3 TBS butter, melted
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 2 TBS Truvia (no need to grind)
  • OR
  • 4 tsp. THM Sweet Blend
  • .
  • Ingredients for Filling:
  • 2 tsp. Unflavored Gelatin
  • ⅓ Cup Unsweetened Almond Milk
  • 3 Egg Yolks
  • ⅔ Cup Half and Half
  • ¼ Cup Heavy Cream
  • 1 TBS Butter
  • 1 tsp. Vanilla
  • 4oz unsweetened baking chocolate
  • ¾ Cup Truvia (no need to grind) AND 2 Tiny Scoops Now Better Stevia Extract Powder
  • OR
  • 4 TBS THM Sweet Blend AND About 1 doonk THM Pure Stevia
  • .
  • For Whipped Cream:
  • 1 Cup Heavy Whipping Cream
  • 2 TBS Xylitol (no need to grind)
  • OR
  • 2 tsp. THM Sweet Blend
Instructions
  1. Preheat oven to 350 or 325 in convection oven.
  2. Grease large glass pie dish with butter.
  3. Mix together almond flour, sweetener, xanthan gum and salt in a bowl.
  4. Next add vanilla and melted butter.
  5. Knead dough together with hands then press dough evenly into pie dish.
  6. Bake crust for 14-15 minutes until crust is browned.
  7. Cool for 2 hours before adding filling. Sticking it in the fridge uncovered works great.
  8. >
  9. For chocolate filling, mix together cold unsweetened almond milk and unflavored gelatin together in a large bowl.
  10. Next mix together your egg yolks and sweetener.
  11. Put half and half and heavy cream in a small pot on medium heat until tiny bubbles form around the edges. Stir occasionally.
  12. Once cream is hot and slightly bubbling, pour about ⅓ cup cream into the glass bowl with the egg yolk mixture.
  13. Whisk/stir egg yolks quickly. Then add egg yolk mixture to the small pot and cook over low heat until slightly thickened.
  14. Whisk continually for about 8 minutes. The cream/egg mixture should thicken.
  15. Next stir in butter and vanilla. Then take off heat and using a spatula, stir in pieces of unsweetened bakers chocolate.
  16. Chocolate will look a little grainy, but that's ok. Pour chocolate into large glass bowl with the gelatin mixture and mix well.
  17. Pour chocolate into cooled pie crust and stick in the fridge uncovered for about 3-5 hours or until solid. Then cover with plastic wrap.
  18. >
  19. Whip heavy cream with sweetener until stiff peaks form. Spread gently over pie (before solidified so the whipped cream can cool along with the chocolate).
Notes
Another way to make this pie would be to fold the whipped cream into the chocolate mixture. Chill the chocolate for about 30-45 minutes in the fridge. Make the whipped cream, then gently fold in the whipped cream into the chocolate and spread onto pie crust!

 

7 comments

  1. Sarina Coffin says:

    I made this and it was fantastic!!! My kids and I loved it. I love chocolate and next time will double the filling. The crust was tasty and the pie set perfectly! This is something I would be comfortable making for non THM company and friends. I did not add whipped cream to my chocolate filling this time but plan to try that version next. Thanks Jen for a fabulous recipe. It is a keeper! This is a 5 star in my opinion 🙂

  2. Debbie Lerille says:

    OMG. The best dessert I have made since starting the THM Plan. It is amazing. Can’t wait to make the coconut pie. Also I love your chocolate candy. Thanks for your ideas. I recommend you all the time.

Leave a Reply

Rate this recipe: