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Old 04-18-2009, 11:51 AM   #1
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No Bake Quick Chocolate Pie (w/pics)

Just blend in the food processor, chill for a few minutes, and eat! It's that simple. I used natural sweetener, but just whatever combination of sweeteners you like. Just taste filling and adjust as necessary!

As always, more info here, at my blog!





Quick n' Dirty Chocolate Pie

Serves 8-10

4-6 tablespoons organic heavy cream
3 tablespoons raw honey OR 1/3 cup erythritol, powdered
2 cups ricotta cheese
1 teaspoon pure vanilla extract
1/8 teaspoon pure stevia extract
3 ounces unsweetened chocolate, chopped
1/4 teaspoon coarse sea salt

Powder erythritol (if using) in coffee grinder or Magic Bullet. Add heavy cream, honey (or erythritol), salt, ricotta, stevia, and vanilla to food processor. Blend for a couple minutes, until perfectly smooth. No lumps! Melt unsweetened chocolate on HIGH in microwave for 40 seconds. Stir, and melt chocolate in 15 second intervals until liquefied. Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Taste filling, and add more stevia if necessary. Spread filling into a pie plate lined with plastic wrap. Chill until firm. Remove from pie plate using plastic wrap, and invert onto a flat surface. Invert again on to serving platter. Top with stevia-sweetened fresh whipped cream (3/4 cup), piped from a zip top bag with the corner cut. Grate 85% cacao chocolate over whipped cream if desired.

~4g net carbs per 1/8th of a recipe (with erythritol)
~10g net carbs per 1/8th of a recipe (with honey)
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Old 04-18-2009, 11:53 AM   #2
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This looks fabulous..as always. Thanks. Now, do you use the whole fat ricotta?
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Old 04-18-2009, 11:57 AM   #3
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Hey Carolyn, the kind I got on sale was "low fat." It worked out well, but I'm dying to try this with full fat!
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Old 04-18-2009, 12:13 PM   #4
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MMM! Looks great! Does it have any grainy texture to it from the ricotta? Looks very quick to whip together!
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Old 04-18-2009, 12:17 PM   #5
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Nope Angie, not with the merciless blending I gave it. It's quite smooth. Kind no bake cheesecakey, only with less creaminess and tanginess. More fudgy. You can use a blender or Magic Bullet if you heat up the cream mixture a bit. It was really annoying to do in batches, but it worked!

Last edited by jacksmixedtape; 04-18-2009 at 12:51 PM..
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Old 04-18-2009, 12:48 PM   #6
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Lauren..The reason you put this on saran is because it is hard to get out of the pie plate without it? Yes, you have to beat the devil out of the ricotta to have it be nice and smooth..
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Old 04-18-2009, 12:50 PM   #7
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I'll the Vitamix would make short work of this.
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Old 04-18-2009, 12:52 PM   #8
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Soobee, a vitamix totally would! Gosh I want one.

Quote:
Originally Posted by CarolynF View Post
Lauren..The reason you put this on saran is because it is hard to get out of the pie plate without it? Yes, you have to beat the devil out of the ricotta to have it be nice and smooth..
Hey Carolyn, yes! I put it in saran because it is crustless. If you want to plate it, the saran acts as a sling so that it lifts out all in one piece! It's pretty solid--doesn't fall apart.
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Old 04-18-2009, 12:54 PM   #9
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Quote:
Originally Posted by CarolynF View Post
Lauren..The reason you put this on saran is because it is hard to get out of the pie plate without it?
This would not be a problem for me, as I would place my face in the pan and eat said chocolate pie in its entirety. It saves saran wrap!
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Old 04-18-2009, 12:59 PM   #10
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Quote:
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This would not be a problem for me, as I would place my face in the pan and eat said chocolate pie in its entirety. It saves saran wrap!
You crack me up, woman!
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Old 04-18-2009, 01:00 PM   #11
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You crack me up, woman!
Well, your recipe is making my stomach growl really loudly right now! So we're even.
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Old 04-18-2009, 02:22 PM   #12
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OOOOOh! Lauren!
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Old 04-18-2009, 02:51 PM   #13
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Well, that looks really good, quick and easy Lauren - Thanks!
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Old 04-18-2009, 03:49 PM   #14
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Quote:
Originally Posted by jacksmixedtape View Post
Just blend in the food processor, chill for a few minutes, and eat! It's that simple. I used natural sweetener, but just whatever combination of sweeteners you like. Just taste filling and adjust as necessary!

As always, more info here, at my blog!





Quick n' Dirty Chocolate Pie

Serves 8-10

4-6 tablespoons organic heavy cream
3 tablespoons raw honey OR 1/3 cup erythritol, powdered
2 cups ricotta cheese
1 teaspoon pure vanilla extract
1/8 teaspoon pure stevia extract
3 ounces unsweetened chocolate, chopped
1/4 teaspoon coarse sea salt

Powder erythritol (if using) in coffee grinder or Magic Bullet. Add heavy cream, honey (or erythritol), salt, ricotta, stevia, and vanilla to food processor. Blend for a couple minutes, until perfectly smooth. No lumps! Melt unsweetened chocolate on HIGH in microwave for 40 seconds. Stir, and melt chocolate in 15 second intervals until liquefied. Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Taste filling, and add more stevia if necessary. Spread filling into a pie plate lined with plastic wrap. Chill until firm. Remove from pie plate using plastic wrap, and invert onto a flat surface. Invert again on to serving platter. Top with stevia-sweetened fresh whipped cream (3/4 cup), piped from a zip top bag with the corner cut. Grate 85% cacao chocolate over whipped cream if desired.

~4g net carbs per 1/8th of a recipe (with erythritol)
~10g net carbs per 1/8th of a recipe (with honey)
Now..this is right up my TOM alley..lol...I will be fixing this to eat this week!! Looks great and I am craving chocolate..

HUGS!
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Old 04-18-2009, 04:37 PM   #15
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Got to love all these chocolatey desserts lately. Looks tasty!
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Old 04-18-2009, 10:18 PM   #16
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Chocolate creme pie is DH's favorite. I'm going to make this and not tell him it's LC just to see what he says. Betcha I fool him (again.....)

<insert evil grin smiley here>

Thanks Lauren - your the best!!
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Old 04-19-2009, 06:04 AM   #17
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Hey, girls..(and guys)..Ricotta is full of protein, so this could be a great "breakfast" pie with a cup of coffee..
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Old 04-19-2009, 09:34 AM   #18
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This is on the menu this week!
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Old 04-19-2009, 11:22 AM   #19
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Yay I have my erythritol on the way right now! I can't wait to try this.
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Old 04-19-2009, 08:49 PM   #20
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Yum! It looks like those frozen choc cakes I used to inhale prior to Atkins.

Does it freeze well?
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Old 04-23-2009, 12:58 PM   #21
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If we can't get erythritol, can we substitute splenda?
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Old 04-23-2009, 01:01 PM   #22
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Quote:
Originally Posted by Neecy08 View Post
If we can't get erythritol, can we substitute splenda?
Sure, but I'd combine the Splenda with another sweetener so the chocolate isn't bitter.

NurseMonkee, sorry for the delayed response--it doesn't freeze well as far as I can tell! The texture changes a bit.
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Old 04-23-2009, 01:56 PM   #23
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Darn it! I bought some ricotta for something else. . . but now I'm torn!
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Old 04-23-2009, 02:31 PM   #24
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Lauren - I made the pie but it didn't thicken up to a point where it could be cut into pieces - too soft. What did I do wrong?? I followed the recipe exactly, although I did use 5 Tb. of cream - could that make the difference of thickening or not?? I stuck it in the freezer last night and this morning took it out of the pie plate, put on a plate and cut into serving size pieces - then I put it back in the freezer. I'm afraid if I leave it in the fridge it'll get too soft again. I haven't tried it yet, just to taste when I was making it (which was yummy BTW). I'll take a slice out this evening and let it sit to come to room temp then put on some whipped cream and report back.
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Old 04-23-2009, 02:34 PM   #25
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Quote:
Originally Posted by Tweaker Geek View Post
Lauren - I made the pie but it didn't thicken up to a point where it could be cut into pieces - too soft. What did I do wrong?? I followed the recipe exactly, although I did use 5 Tb. of cream - could that make the difference of thickening or not?? I stuck it in the freezer last night and this morning took it out of the pie plate, put on a plate and cut into serving size pieces - then I put it back in the freezer. I'm afraid if I leave it in the fridge it'll get too soft again. I haven't tried it yet, just to taste when I was making it (which was yummy BTW). I'll take a slice out this evening and let it sit to come to room temp then put on some whipped cream and report back.
Hey Tweaker, I was afraid of the variation between ricotta brands! The ricotta I used was extremely dry. Like it was totally solid and chalky/crumbly in consistency. Some brands like Breakstone are extremely wet. The "filling" should be a stiff paste consistency. Sorry for not clarifying! I'll make a note to add just enough cream to get the ricotta to blend. I will make the pie with my Calabro ricotta tomorrow and update with the amount of liquid required. So sorry about that! Grr, the variation between brands is tough to deal with. I'm guessing you could blend in a bit of gelatin to make it set up, but I've never ever used gelatin and wouldn't know where to start! Thanks so much for sharing, Tweaker. If all else fails, layer it with strawberries and make a sort of creamy dessert parfait!

Last edited by jacksmixedtape; 04-23-2009 at 02:36 PM..
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Old 04-23-2009, 03:00 PM   #26
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Quote:
Originally Posted by jacksmixedtape View Post
Hey Tweaker, I was afraid of the variation between ricotta brands! The ricotta I used was extremely dry. Like it was totally solid and chalky/crumbly in consistency. Some brands like Breakstone are extremely wet. The "filling" should be a stiff paste consistency. Sorry for not clarifying! I'll make a note to add just enough cream to get the ricotta to blend. I will make the pie with my Calabro ricotta tomorrow and update with the amount of liquid required. So sorry about that! Grr, the variation between brands is tough to deal with. I'm guessing you could blend in a bit of gelatin to make it set up, but I've never ever used gelatin and wouldn't know where to start! Thanks so much for sharing, Tweaker. If all else fails, layer it with strawberries and make a sort of creamy dessert parfait!
What Brand of Ricotta did you use for this GF? I dont want to mess it up...I have the Walmart brand but I think it might be too moist...

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Old 04-23-2009, 04:27 PM   #27
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Can I substitute Truvia for the E ? Same amounts?
This looks wonderful.Great pics.

Last edited by togee; 04-23-2009 at 05:05 PM..
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Old 04-23-2009, 06:18 PM   #28
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Lauren and Mac24312 - I'm not sure what brand ricotta it was - I've emptied the trash and can't check the container. It may have been Breakstone, Dragone or Sargento. It seemed pretty dry to me, drier than some containers I've had anyway. I probably added too much cream though. I had thought of adding some gelatin Lauren, but it was kind of too late by that time!
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Old 04-23-2009, 06:27 PM   #29
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Oh yummoo....pie for breakfast! I'm in.
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Old 04-24-2009, 10:05 AM   #30
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got to try this one out. it really looks so yummy.
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