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Old 07-21-2008, 12:05 PM   #1
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Choc truffle pie(Very high fat)

The pioneer woman rocks. This is her recipe and I just made a few changes to make it lower carb, not low carb. I don't have the counts either. Please don't flame me for the fat content. If you don't do such high fat, just don't make the recipe. This is a keeper for sure.

If you google "pioneer woman cooks" you can see a photo.I don't know how to add a photo.

Delicious! Chocolate Pie
2 sticks regular butter, softened
1 1/2 cups sugar I used splenda)
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell ( I used coconut flour & splenda to dust bottom)
Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve.
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Old 07-21-2008, 03:55 PM   #2
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This is lovely..I just made 3/4 of a recipe in a smaller pie pan. The color is light chocolate and very nommie. It does have raw eggs, but I washed the outside of the shell and used ones that I had just gotten at the store.

You do have to beat each added egg around 4 minutes. The recipe will fluff up after you beat each egg.

The picture shows it with some whipped topping..I do think some shaved dark chocolate would be nice on the top, too.Or a chocolate dipped strawberry or two.
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Old 07-21-2008, 04:04 PM   #3
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I made the regular pie for my husband last week and he loved it, said it was the best chocolate pie every. I haven't tried the SF version. Does it have that aftertasted that most SF desserts at Luby's have? I would like to try it out.
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Old 07-21-2008, 04:19 PM   #4
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I am used to using Splenda and to me, it doesn't have an aftertaste. I'm sure at Luby's, they might use other sweeteners..

You do have to taste and see when you are working with chocolate and sweeteners I have found.
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Old 07-21-2008, 04:37 PM   #5
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CarolynF

Hi Carolyn

Did you make a pie crust? If so, would you post it.

This recipe is simple, very rich. I would probably try 1/2 the recipe.

You said pictures, but there were none ?

Thanks to the poster for this recipe. Who is Pioneer Woman?
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Old 07-21-2008, 04:47 PM   #6
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This is from the website..




Barbo, I didn't make a crust..Just sprinkled some coconut flour/splenda on the bottom of the pie pan..
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Old 07-21-2008, 04:48 PM   #7
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What website? Gosh that looks fabulous.
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Old 07-21-2008, 04:51 PM   #8
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Quote:
Originally Posted by chewiegand View Post
...

[COLOR="Blue"]If you google "pioneer woman cooks" you can see a photo.I don't know how to add a photo...[/COLOR].
That website....can't post links here directly...I did just that, googled those 3 words and it came right up.

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Old 07-21-2008, 04:51 PM   #9
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Pioneer woman cooks... She has some other wonderful recipes..However, you do have to
"tweak" them for LCing..
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Old 07-21-2008, 06:18 PM   #10
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I just spent an hour on her website - what a life she leads! An obvious animal lover and good cook. And that pie looks to die for. I'd hate to add up the calories in that thing, but I'm going to try a small one ala Carolyn - or even smaller. If I make it I will eat it
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Old 07-21-2008, 09:16 PM   #11
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This is soooooooooooooooo rich..It is almost like eating frosting. I was wondering how it could be lightened up..? Tiny pieces are best..with a few strawberries on the side to cut the richness.
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Old 07-21-2008, 09:27 PM   #12
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The Heat is On?

What is the challenge?
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Old 07-22-2008, 05:43 AM   #13
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I did not taste any aftertaste. I served it to some non-low carbers and everyone raved about it. Definitely one of the best recipes I've tried lately. Tonight I'm making her recipe for onion strings. Can't wait. Mary
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Old 07-22-2008, 10:31 AM   #14
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Ok help an non cook here please, 4 eggs? don't you bake it? or maybe you don't use the yolks? sorry for all the questions, I am leary of uncooked eggs, but this sounds so good
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Old 07-22-2008, 11:31 AM   #15
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Raw eggs and sweetening the chocolate pie

This sounds good, but I imagine the chocolate might be a little bitter? Splenda Granular does not really have enough sweetener oomph to sweeten unsweetened chocolate I find. Maybe the small packets do but they have dextrose in them or something like that - so no wonder! Maybe adding about 1/4 cup Erythritol would make it sweeter and then reduce the Splenda accordingly.

Place the eggs in boiling water for about 50 seconds - that should kill any salmonella bacteria.
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Old 07-22-2008, 12:18 PM   #16
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Yup..I used raw eggs..(the freshest ones I bought). I washed the shell off cuz I heard that the samonella often comes from the shell. Next time I make this I will use pasteurized eggs instead.

Sue: Thanks for the 50 second tip..

I used total Splenda and it was not bitter at all. I add my Splenda..then taste and add more if necessary. I can't do SAlcohols, so I do avoid them if at all possible.
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Old 07-22-2008, 02:36 PM   #17
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Really, Carolyn, Splenda worked well then in this case. I want to try this recipe, but have had my quota of calories for the day. Nobody post the calories of this pie, okay? I don't need to know!

By the way Erythritol is a little different - does not cause tummy upset, I find. Maltitol or sorbitol - oh brother!!
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Old 07-22-2008, 04:46 PM   #18
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Well, 2 sticks of butter have 1600 calories..add some eggs at 280..and don't know the chocolate offhand, but a ballpark of 2,000 calories would be a good guess. However, 1/10th of a recipe would certainly be enough for dessert, so that's only 200 calories and add some whipped cream..It's not horrible..
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Old 07-23-2008, 05:57 AM   #19
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DH and I just finished the last of this pie last night. The reason I called it "Truffle" is because that is what I think it tastes like. I found it not bitter or having any aftertaste with the splenda. I'd like to get the carbs a bit lower if possible but this is just an occasionaly treat so I'm not too worried about it. Try it, you'll be amazed.
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Old 07-23-2008, 07:54 AM   #20
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Ok
Here is what I got if I used a mergaine crust and 1 cup of whipped topping with Splenda or Stevia in 12 servings running thru Mastercook
1 Serving
Calories 282
Total Fat 29 grams
Sat Fat 18 grams
Carb 4 grams
Fiber 1 grams
Protein 5 grams

Going to make it this weekend
HUGS!
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Old 07-23-2008, 11:30 AM   #21
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I tried this, but find I prefer the actual truffle recipe in DANDR. I make those bad boys all the time.
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Old 07-24-2008, 06:39 AM   #22
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Originally Posted by madpoet View Post
I tried this, but find I prefer the actual truffle recipe in DANDR. I make those bad boys all the time.
Can you please post this recipe???
Thanks
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Old 07-24-2008, 07:34 AM   #23
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I sort of do it from memory now, so this is what I use... I'll check the book when I get home to give you the exact recipe, but I make these about once a week and this is how I do it.

8oz unsweetened baking chocolate
1/2 stick butter
1 cup heavy cream
~1 cup sweetener (I use Sweetzfree)
Vanilla or other flavors to taste

Break the chocolate up into a microwave safe dish. Zap it on high for 1m 30sec. While it's microwaving chop up the butter into smaller pieces. When it's done mix in the butter, sweetener (30 drops Sweetzfree if you use that... makes it slightly bitter which is how I like it!), and any other ingredients. I typically use about 1Tbls vanilla, but I've also experimented with things like rum and kaluha if you want to use it. Just enough to flavor. Doesn't have to be totally smooth, the hot cream will help melt any chunks. Do not mix this mxture too much or it will start to get very solid as it cools.

Now take the heavy cream and bring it to a rolling boil. Immediately take it off the heat and dump it into the bowl of other stuff. Mix it all up and stick it in the fridge for 2 hours (possibly more or less depending on how cold your fridge is). You want it to be firm enough to scoop and mold, but not solid. Now, I have a cookie dough scoop which looks like a slightly larger mellon baller, but you can use whatever. Scoop them out onto a cookie tray with wax paper and stick back in the fridge until they firm up completely (another hour or two). Enjoy!

I typically get 20 or so truffles per batch. They are induction-legal, just watch how many you eat. They make a VERY nice treat If you are out of induction some alternatives include the various alcholol flavors, adding nuts to the mixture (makes it very firm, so watch out), rolling the balls in powdered cocoa, etc; You can also go one step further and freeze them. Then you create a really thin chocolate sauce, pull out the frozen truffles, and dip them in for a "shell". Back in the fridge until solid.
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Old 07-25-2008, 11:36 AM   #24
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Thanks, I'll be taking the recipe on vacation and making it there for my treats. Yummo.
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Old 07-31-2008, 09:46 PM   #25
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Thanks for the pie recipe. I made my own version of this for myself and non low-carbers tonight. They loved it and I was able to have some too. I made a 1/4 recipe of the chocolate filling. For sweetener, I used a blend of Stevia, Splenda and Erythrol. I put toasted sliced almonds in a serving dish, topped this with the chocolate filling and then put some raspberries from my garden to top. I garnished it with a little shaved dark chocolate and chilled it. They LOVED it and I was able to have some of the chocolate and almonds without having too many carbs. I don't care much for pie, but this filling made for a good dessert.
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