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Old 03-10-2011, 10:34 AM   #1
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Chocolate Pie Crust

Yesterday, I made a Chocolate pie crust to go with chocolate pudding and made it into a pie. It was so yummy. This is what I did.

Chocolate Pie Crust

1 and 1/2 cup Almond Flour
1/2 cup Jay Robb chocolate protein powder
1 Tbs. Cocoa
1 stick butter
1 Tbs Steviva
Mix all together and press into pie plate. Bake for 15 minutes at 350.

It reminded me of the Oreo Pie Crust recipes.
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Old 03-10-2011, 11:12 AM   #2
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GREAT idea!

We recently had a (decidedly NOT LC/SF) piece of housemade chocolate cream pie at our fave restaurant and it had a chocolate crumb crust. Will see if I can now duplicate the pie using your crust recipe! THANKS Julie!
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Old 03-10-2011, 12:14 PM   #3
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Thanks for the crust recipe, I've been looking for a chocolate cookie type crust for a peanut butter pie recipe I got out of a cookbook at my dentist's office. I want to buy the cookbook but haven't had a chance to go get it and I'm not sure I wrote everything down just right and it's kinda of scribbled but here it is:

Peanut Butter Pie

8 oz cream cheese, softened
1/2 cup sugar (replace with 1/4 cup Steviva, powdered)
1/2 cup peanut butter
1 tsp vanilla
1 cup heavy whipping cream
1 8in chocolate cookie crust
2 tbs. chopped nuts (optional)

Combine cheese and sweetener at medium speed unitl smooth, add peanut butter and vanilla and mix well. Beat cream and fold in. Spoon into crust and top with chopped peanuts, Chill until firm.


I also thought about making some of stevia sweetened chocolate ganache and drizziling over top.
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Old 03-10-2011, 01:36 PM   #4
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Pam, that sounds great and Char, it did taste like a decadent chocolate Cream pie. We ofcoarse had whipped cream on top.
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Old 03-10-2011, 01:39 PM   #5
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Gosh this sure sounds good! I'm gonna see if I can come up with a version that doesn't use almond flour.
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Old 03-11-2011, 02:15 PM   #6
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I'm seeing using half pecan meal and half almond for a Chocolate Pecan crust.
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Old 03-11-2011, 02:52 PM   #7
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Eve, Yummmm
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Old 03-11-2011, 03:39 PM   #8
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Or how about hazelnut? I just got some hazelnut meal!
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Old 03-12-2011, 09:49 AM   #9
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Yum, I have some,too.
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Old 03-12-2011, 12:19 PM   #10
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is steviva different than stevia?
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Old 03-13-2011, 08:19 AM   #11
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What would be tha amount to sub if using coconut flour? Don't have enough almond flour.
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Old 03-13-2011, 11:11 AM   #12
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Quote:
Originally Posted by jbatchelor View Post
is steviva different than stevia?
Yes, Steviva is a mixture of Stevia and E. Just use whatever you have for the sweetner.
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Old 03-13-2011, 11:13 AM   #13
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Quote:
Originally Posted by Nelle Belle View Post
What would be tha amount to sub if using coconut flour? Don't have enough almond flour.
I'm not sure, but I know that Coconut Flour is a lot more thirsty than Almond Flour. So, you may have to use more liquid.
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Old 03-16-2011, 06:29 AM   #14
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I used your crust last night for a chocolate Guiness cheesecake I made for our St. Patrick's Day party at work. The party is tomorrow, so I haven't cut into the cake yet. I will let you know how it worked (and tasted).

Becky
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Old 03-16-2011, 10:33 AM   #15
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Please do, Your pie counds wonderful. Recipe?
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Old 03-16-2011, 11:10 AM   #16
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The recipe is from the allrecipes website. I haven't tasted it yet, since it is for a party tomorrow. I'll post the recipe below. This batter is a little thinner than a normal cheesecake. I baked it in a water bath - wrapped the springform pan in aluminum foil and placed it in a pan with about 1 inch of water. Mine came out without any cracks, which is unusual for me.

GUINNESS CHEESECAKE

Ingredients
CRUST:
I used Julie's crust recipe, except I had Designer Whey chocolate protein powder.

FILLING:
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar - I used a combination of splenda/erythritol/NuNaturals stevia
* 3 eggs
* 1/2 pound semisweet chocolate chips - I used bittersweet
* 2 tablespoons heavy cream
* 1 cup sour cream
* 1 pinch salt
* 3/4 cup Irish stout beer (e.g. Guinness®)
* 2 teaspoons vanilla extract
*
* 1 (1 ounce) square semisweet chocolate - I haven't decorated it!

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter. (I used cooking spray)
2. Make Julie's crust (in the food processor) and press into the springform pan. Bake for 5-7 minutes at 350. Set aside to cool.
3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sweetener and then the eggs, one at a time. Continue beating until smooth.
4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
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Old 03-16-2011, 11:31 AM   #17
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Becky, Let us know how the pie turns out, too. And Thank you for the recipe
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Old 03-17-2011, 10:57 AM   #18
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Julie, your crust worked wonderfully. The cheesecake is delicious, but a bit gooey. If I make it again, I will cook it a bit longer, or maybe put in something to thicken it a bit.
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Old 03-17-2011, 11:37 AM   #19
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Becky, so glad to hear it. Julie
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Old 03-19-2011, 02:42 PM   #20
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This is my chocolate crust (It's almond flour free, but not nut free):

Cleo's chocoCrust:

1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup pecans
2 Tbsp erythritol
2 Tbsp unsweetened cocoa
4 Tbsp butter, melted

Making the crust:

Process nuts together until resembling coarse crushed graham crackers. Mix with butter, cocoa and erythritol. Press in bottom and up sides of 9” pie pan. Place in fridge to cool, 20-30 minutes.
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Old 03-19-2011, 02:49 PM   #21
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I need to make this.
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Old 03-20-2011, 12:26 PM   #22
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Julie - I'd been looking for a chocolate pie crust - your's sounds perfect.

Char - did you duplicate the restaurant dessert yet?

Pam - that pie sounds yummy!

Becky - that Guinness cheesecake sounds really good, too!

Cleo - Nice pic - chocolate peanut butter pie or cheesecake?
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Old 03-20-2011, 12:27 PM   #23
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Mine are cheesecakes more often than not. I am a bit of a cheesecake fan.
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