Sugar Free Chocolate Pie
Ingredients
For The Crust
For The Chocolate Filling
For The Whipped Cream Topping
Steps
1
Prepare the Pie Crust:
Mix flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs.
Sprinkle one tablespoon of water over part of the flour mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired.
Mix flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs.
Sprinkle one tablespoon of water over part of the flour mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired.
2
Pre-bake the Crust:
Preheat oven to 450°F (230°C).
Line the crust with a double thickness of aluminum foil. Bake for 8 minutes. Remove foil and bake for an additional 5 to 6 minutes or until crust is set and dry. Remove from oven.
Preheat oven to 450°F (230°C).
Line the crust with a double thickness of aluminum foil. Bake for 8 minutes. Remove foil and bake for an additional 5 to 6 minutes or until crust is set and dry. Remove from oven.
3
Make the Chocolate Filling:
In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Gradually stir at least half of the hot mixture into egg yolks. Blend back into the hot mixture in the saucepan. Boil and stir for 1 more minute.
Remove from heat; stir in chocolate, butter, and vanilla extract until smooth.
In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Gradually stir at least half of the hot mixture into egg yolks. Blend back into the hot mixture in the saucepan. Boil and stir for 1 more minute.
Remove from heat; stir in chocolate, butter, and vanilla extract until smooth.
4
Assemble the Pie:
Pour the chocolate filling into the pie crust. Cover with plastic wrap, placing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 2 hours until set.
Pour the chocolate filling into the pie crust. Cover with plastic wrap, placing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 2 hours until set.
5
Prepare Whipped Cream Topping:
In a chilled mixing bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.
Once the pie is chilled, spread whipped cream over the filling. Chill until ready to serve.
In a chilled mixing bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.
Once the pie is chilled, spread whipped cream over the filling. Chill until ready to serve.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 650kcal 32%
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Fat 35g 53%
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Saturated Fat 18g 90%
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Carbohydrates 75g 25%
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Fiber 3g 12%
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Sugar 45g 90%
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Protein 12g 24%
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Cholesterol 120mg 40%
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Sodium 250mg 10%
Percent Daily Values are based on a 2,000 calorie diet.
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