Chocolate-Rum Pie
4.2g
Net Carbs
3.8g
Protein
17.4g
Fat
1.8g
Fiber
181
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 1/2 cups Heavy Cream
- 3 teaspoons Sucralose (like Splenda)
- 3/4 cup Soy Flour
- 1 teaspoon Rum Extract
- 1 teaspoon Vanilla Extract
- 3 ounces Cream Cheese
- 1 tablespoon Sour Cream (Cultured)
- 2 fluid ounces Tap Water
- 3 ounces Unsweetened Baking Chocolate Squares
- 1/4 cup Cocoa Powder (Unsweetened)
- 4 tablespoons Unsalted Butter Stick
- 2 large Egg Yolks
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 teaspoon Baking Soda
- 2 tablespoons Cocoa Powder
Directions:
- For the pie crust: In a food processor, combine soy flour, 2 tablespoons cocoa powder, baking soda, butter, 3 oz of cream cheese and sour cream; process just until mixed and dough holds together. Form into a ball, then shape into a disc. Wrap well in plastic and chill for 20 minutes.
- Reserve one-quarter of dough. From remaining dough, pinch off small (1/2-inch) balls of dough and evenly distribute on bottom and sides of a 9-inch pie plate. Using your fingers, evenly press dough onto bottom and sides to form a crust. Using reserved dough and following the same method, form a rim around the top edge of crust; using the tines of a fork, lightly press into rim of pastry to make an attractive border. Prick bottom with fork. Chill for 30 minutes in freezer.
- Heat oven to 425°F. Using small strips of aluminum foil, carefully crimp over edge of crust (to prevent over-browning). Loosely tent a sheet of foil over entire crust. Bake for 10 minutes. Reduce oven temperature to 375°F and bake 10 minutes. Carefully remove tent and crimped foil on crust edge (edge will be very fragile). Return to oven and bake until golden brown, about 1 minute more. Cool completely on a wire rack.
- For the filling: Place 3/4 cup of the cream, 2 tablespoons of the water, chocolate and cocoa powder in a medium saucepan. Cook over medium-low heat, whisking, until chocolate melts and mixture is smooth, 5 to 7 minutes. Remove from heat; set aside.
- In a medium bowl, whisk egg yolks, 1/4 cup cream, remaining 2 tablespoons water and the sugar substitute together until blended. Whisk chocolate mixture until smooth. Gradually whisk one-third of the chocolate mixture into the egg-yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine. Return to heat and cook over medium-low heat, stirring constantly for 3 minutes (DO NOT OVERCOOK). Remove from heat and cool to room temperature. Stir in rum and vanilla extracts.
- In a medium bowl, with an electric mixer on medium, beat remaining 1/2 cup cream to soft peaks. Fold in chocolate mixture, folding just until blended and no streaks appear. Pour into prepared pie crust and smooth top. Chill until set, at least 4 hours. (The pie can be made prepare up to this point and chilled overnight.) Top with whipped cream and garnish with mint leaves (optional).
- Makes 16 servings.
