Low Carb Splenda Chocolate Cream Pie

kclewis · 07-04-2003, 11:03 AM

Can someone please post the recipe for the low carb chocolate cream pie. Thank you :-)

CarolynF · 07-04-2003, 02:06 PM

This looks like a keeper, locarbman...I just made a fast chocolate
pie..with sf pudding and a pecan crust..I take egg white-make it frothy..and add splenda and a little butter and chopped pecans and spread in the Pammed pan and bake the crust for about 10 minutes at 300..cool and fill with pudding.

But, the next time I plan ahead, I will definitely try the elegant
one above.

auntie3 · 07-04-2003, 11:36 PM

What happened to "the elegant one above" recipe? Could you please repost it for me? Thanks muchly!

JazzyV · 07-05-2003, 04:56 AM

I have this one in my archives.

* Exported from MasterCook *

Locarbman's Chocolate Pie

Recipe By : Locarbman
Serving Size : 8

Filling
2 cups heavy whipping cream
1 cup Torani sf chocolate syrup
1 teaspoon vanilla extract
3 cups sweetener -- Liquid stevia = 0 carbs
4 unsweetened baking chocolate squares -- Hershey's foilwrap = 2 squares
3 teaspoons lecithin granules
1/4 teaspoon xanthan gum
1/16 teaspoon salt

Crust
1 cup almond flour
1 cup chopped pecans
4 tablespoons butter -- softened
4 tablespoons sweetener

Mix all ingredients well (I use a blender to grind the pecans), press mixture into bottom of a Pam sprayed springform pan so it's evenly distributed and firmly packed. Bake at 375 for 10-15 minutes. You want it to be slightly browned and a little crunchy on top.

Heat chocolate and cream…the chocolate melts in the warming cream but doesn’t really mix up till I use a hand mixer. Add remaining ingredients with a hand mixer, pour onto crust, cool in refrigerator, will set nicely overnight.

Topping: I use an iSi Cream Whipper to top the pie with sweetened whipped cream at serving time.
43.2 total carbs (8 servings at ~5 carbs each)

Per Serving (assuming a zero carb sweetener; not including topping): 522 Calories; 54g Fat (86.6% calories from fat); 7g Protein; 11g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 100mg Sodium.

auntie3 · 07-06-2003, 06:46 AM

HOnest - I submitted a post to thank you for your post, Josie, and I notice that it has disappeared!!

Anyway, THANK YOU!!! This sounds like a real keeper.

07-04-2003, 11:03 AM	#1
kclewis Senior LCF Member Join Date: Apr 2003 Location: New Jersey Posts: 410 Gallery: kclewis WOE: Low Carb My Way Start Date: 08/09/12	Low Carb Splenda Chocolate Cream Pie Can someone please post the recipe for the low carb chocolate cream pie. Thank you :-)

07-05-2003, 04:56 AM	#4
JazzyV Blabbermouth!!! Join Date: Jun 2002 Location: Western PA Posts: 7,341 Gallery: JazzyV Stats: 261.0/225.5/189.5 WOE: Low Glycemic Carbs/Low Fat Start Date: 5/14/00, Restart 6/29/09	I have this one in my archives. * Exported from MasterCook * Locarbman's Chocolate Pie Recipe By : Locarbman Serving Size : 8 Filling 2 cups heavy whipping cream 1 cup Torani sf chocolate syrup 1 teaspoon vanilla extract 3 cups sweetener -- Liquid stevia = 0 carbs 4 unsweetened baking chocolate squares -- Hershey's foilwrap = 2 squares 3 teaspoons lecithin granules 1/4 teaspoon xanthan gum 1/16 teaspoon salt Crust 1 cup almond flour 1 cup chopped pecans 4 tablespoons butter -- softened 4 tablespoons sweetener Mix all ingredients well (I use a blender to grind the pecans), press mixture into bottom of a Pam sprayed springform pan so it's evenly distributed and firmly packed. Bake at 375 for 10-15 minutes. You want it to be slightly browned and a little crunchy on top. Heat chocolate and cream…the chocolate melts in the warming cream but doesn’t really mix up till I use a hand mixer. Add remaining ingredients with a hand mixer, pour onto crust, cool in refrigerator, will set nicely overnight. Topping: I use an iSi Cream Whipper to top the pie with sweetened whipped cream at serving time. 43.2 total carbs (8 servings at ~5 carbs each) Per Serving (assuming a zero carb sweetener; not including topping): 522 Calories; 54g Fat (86.6% calories from fat); 7g Protein; 11g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 100mg Sodium. Last edited by JazzyV; 07-05-2003 at 04:57 AM..

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07-04-2003, 02:06 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	This looks like a keeper, locarbman...I just made a fast chocolate pie..with sf pudding and a pecan crust..I take egg white-make it frothy..and add splenda and a little butter and chopped pecans and spread in the Pammed pan and bake the crust for about 10 minutes at 300..cool and fill with pudding. But, the next time I plan ahead, I will definitely try the elegant one above.

07-04-2003, 11:36 PM	#3
auntie3 Way too much time on my hands! Join Date: Jun 2002 Location: Alberta, Canada Posts: 10,067 Gallery: auntie3 Stats: 217 / bouncing around / 140 WOE: Low Carb/ Lower GI Start Date: Jan 24/01	What happened to "the elegant one above" recipe? Could you please repost it for me? Thanks muchly!

07-06-2003, 06:46 AM	#5
auntie3 Way too much time on my hands! Join Date: Jun 2002 Location: Alberta, Canada Posts: 10,067 Gallery: auntie3 Stats: 217 / bouncing around / 140 WOE: Low Carb/ Lower GI Start Date: Jan 24/01	HOnest - I submitted a post to thank you for your post, Josie, and I notice that it has disappeared!! Anyway, THANK YOU!!! This sounds like a real keeper.