Chocolate Pudding Pie w/Mock Graham Cracker Crust

Kevinpa · 06-28-2007, 01:33 PM

Chocolate Pudding Pie

Mock Graham Cracker Crust
servings 8 @ 1 carb per serving, 1.5 for the chocolate version.

1/4 cup butter, softened
1/2 t. splenda quick pack (2 carb)
2 T. granular erythritol
1 egg (1 carb)
1/2 teaspoon vanilla
1/2 cup unblanched almond flour (2 carbs)
3 T. wheat protein isolate 5000 (1 carb)
1 T. resistant wheat starch (1 carb)
1 T. wheat bran (1 carb)
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, egg, Sweetzfree and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.

Note: I made 6 cookies as equal as I could and browned them to be as crunchy as I could to help with the next step.

6 cookies makes about 1 3/4 c. of crumbs.

In a small mixing bowl combined 1/4 c. of melted butter with the crumbs then press mixture firmly against bottom and side of pie plate.
Bake in a 350 oven 10 to 12 min.then set aside to cool.

Variation:
To make a chocolate flavor crust add the following to the above recipe.

1 oz. (1 square)unsweetened bakers chocolate (finely grated)
1/8 t. splenda quick pack

add these ingredients as is to the butter mixture above before combining with the dry ingredients.

Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving

1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
2 T. not/Sugar
pinch of salt
2 cups chocolate almond breeze (4 carb)
1 large egg (1 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)

1 Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours.

Tweaker Geek · 06-28-2007, 03:28 PM

And then top the whole thing with some whipped cream- yummo! Another of my favorites, Chocolate Cream Pie and now low carb!

Kevinpa · 06-28-2007, 05:04 PM

I would have topped the entire pie with whipped cream but I kept it non-dairy so I could share it with my DW. That didn't keep me from putting it on my piece though.

For the record my DW and I both like this pie!

Tweaker Geek · 06-28-2007, 06:12 PM

I temporarily forgot of your wife's lactose intolerance, Kevin. You are very sweet to make things you can both enjoy. And, if you both like this, I'm sure we will too. Thanks.

BTW, DH is beginning to take baby steps into trying some LC baked goods. He's always been pretty good trying the sweets, but he's tried some rolls and bread of late - he's eaten it all and not complained of odd tastes so I really want to thank you for all the work you put into the breads.

dcarlee · 06-28-2007, 08:15 PM

wow! now I am craving chocolate

Yummy's_Girl · 06-28-2007, 10:05 PM

this looks delicious! thanks for the recipe!

Kevinpa · 06-28-2007, 10:42 PM

I am also think this pudding filling will work well in a carbalose crust. I am going to try that next.

jackieba · 06-30-2007, 06:49 AM

Looks wonderful. I'm making a high carb pie choc pie for a 4th of July party now I can do one that we can eat too. Thanks alot.

helper · 06-30-2007, 10:53 AM

That "pat in the pan" carbq- crust works really well. I usually make 2 and freeze one. Baked, of course. Your pie looks great.
About the faux g-cracker crust, would this be the same recipe to make graham crackers? Maybe the same procedure as making almond thins?
Thanks, helper

Sorry--I just reread your post and you said c-lose NOT cq.

Kevinpa · 06-30-2007, 12:07 PM

This mock graham cracker crust is one of the first lc crusts recipe that I did and it took quite a few attempts to get the taste right. Although it is a bit of a pain to make because it takes two steps I have always thought it was worth it. I did try several times to make the crackers but it never seemed to work out to my liking. Then I decided that the only thing I use graham crackers for were for the crumbs so why bother. What I did do this time that I have not done before was make a triple batch then vacuum sealed and froze two single pie bags of crumbs so they will be ready made the next time I need them.

Barbara Ray · 06-30-2007, 01:04 PM

Hi Kevin,

I like to make desserts just for the weekend - but find I'm sometimes "pushed" to get things done on Friday. This pie looks wonderful and I'd like to make it either tonight or tomorrow for next weekend - my question - how do you think it would freeze??

Kevinpa · 06-30-2007, 01:06 PM

Quote:

Originally Posted by Kevinpa

Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving

1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
2 T. not/Sugar
[COLOR="Red"]1/2 tsp. splenda quick pack [/COLOR]
pinch of salt
2 cups chocolate almond breeze (4 carb)
1 large egg (1 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)

1 Whisk together the erythritol, cocoa powder, not/Sugar, [COLOR="Red"]splenda quick pack[/COLOR], and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours.

[COLOR="Red"]**CORRECTION**[/COLOR]
I am sorry, I am not sure how it happened but I did not list one of the ingredients I used in the filling part of this pie.

I was making ice un-cream today from this recipe and realized I had left it out when I tasted it.

Kevinpa · 06-30-2007, 02:18 PM

Made from the basic pie filling recipe.

Chocolate Ice Un-Cream
servings 6 @ 3.5 carb per serving

1/4 cup granular erythritol
1/2 cup unsweetened cocoa powder (8 carb)
2 T. not/Sugar
1/2 tsp. splenda quick pack (2 carbs)
1/2 cup davinci sf syrup of choice
pinch of salt
2 cups vanilla almond breeze (4 carb)
2 large egg (2 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)

1 Whisk together the erythritol, cocoa powder, not/Sugar, splenda quick pack, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze, davinci, and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until mixture starts to thicken.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Refrigerate until cold.
7 process per ice cream makers direction.

Kevinpa · 07-03-2007, 08:51 PM

Quote:

Originally Posted by Kevinpa

Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving

1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
2 T. not/Sugar
pinch of salt
2 cups chocolate almond breeze (4 carb)
1 large egg (1 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)

1 Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours.

I made some really yummy Butterscotch pudding tonight using the above method and the following ingredients.

It made 4 decent size servings.

1/4 cup granular erythritol
1/2 cup unflavored whey protein
2 T. not/Sugar
pinch of salt
1/2 t. splenda quick pack
2 cups vanilla almond breeze
1 large egg
1/4 t. LorAnn's butterscotch flavor oil

Tweaker Geek · 07-03-2007, 09:07 PM

I love butterscotch and haven't had anything butterscotch flavored for a long time, thanks Kevin - I even have the butterscotch Lorann oil. I'll give this a try first chance I get. One question though, do you add the oil right at the beginning with the Almond Breeze and egg or do you bring it to a boil first and then add the oil?

Kevinpa · 07-03-2007, 09:48 PM

Quote:

Originally Posted by Tweaker Geek

I love butterscotch and haven't had anything butterscotch flavored for a long time, thanks Kevin - I even have the butterscotch Lorann oil. I'll give this a try first chance I get. One question though, do you add the oil right at the beginning with the Almond Breeze and egg or do you bring it to a boil first and then add the oil?

I did it all at once. I used almond breeze because of my DW but dairy would work well here also.

BeingHealthy · 07-04-2007, 12:17 PM

Happy 4th everyone! I made Kevin's cocoa brownies today. The batter was yummy and the brownies tasted great but were a little dry. I probably did something wrong or maybe baked it too long. I just got a convection oven and haven't gotten used to it yet. So, I decided to make a tort type thing with pudding on top of the brownies. I don't have pudding mixes but have most of the ingredients listed for this pudding. I don't have the Lindt chocolate. How much cocoa should I replace the Lindt chocolate for? Wasn't sure if 4 squares equals 4 oz? And how much sweetener? Thank you for these wonderful recipes and always answering our questions!!!

Kevinpa · 07-04-2007, 12:40 PM

Quote:

Originally Posted by BeingHealthy

Happy 4th everyone! I made Kevin's cocoa brownies today. The batter was yummy and the brownies tasted great but were a little dry. I probably did something wrong or maybe baked it too long. I just got a convection oven and haven't gotten used to it yet. So, I decided to make a tort type thing with pudding on top of the brownies. I don't have pudding mixes but have most of the ingredients listed for this pudding. I don't have the Lindt chocolate. How much cocoa should I replace the Lindt chocolate for? Wasn't sure if 4 squares equals 4 oz? And how much sweetener? Thank you for these wonderful recipes and always answering our questions!!!

Lindt squares are thin, 4 of them are 40g or about 1 1/2 oz. Also Lindt is not very sweet so I would not use more than 1 T. extra sweetener if you are using unsweetened baking chocolate.

Kevinpa · 07-04-2007, 12:42 PM

Please note post # 12 for recipe correction.

BeingHealthy · 07-04-2007, 02:19 PM

Thanks for the reminder to look at the correction! I think I need you standing by me every step of the way cuz I made a big boo boo. I was stirring the pudding and decided to look at the ingredients of the Almond Breeze and was shocked by the carb count - 22 per serving. Well, I quickly realized the Almond Breeze that I had gotten at my local Publix was the sweetened kind!!!!

So, I basically added 5.5 carbs per serving. The tort is in the fridge setting up right now. I used two packets of Nestle's pre-melted chocolate in place of the Lindt and since I had the sweetness from the Almond Breeze mistake... I didn't add any more sweetener.

Yummy's_Girl · 07-04-2007, 03:15 PM

This might be interesting to try and adding different flavor lorann oils, in place of butterscotch, to the recipe for the butterscotch version.

Kevinpa · 07-04-2007, 03:25 PM

I plan on trying several different flavors. And also trying it with cc milk for me.

BeingHealthy · 07-05-2007, 07:46 AM

Well, the tort is very good. Will have to try it without the sweetened Almond Breeze next time...

Actually Kevin, let us know how the CC milk works cuz I have that on hand.

mac24312 · 12-28-2007, 02:27 PM

Kevin,
I made this with CC milk and your LC Pie Crust with your mix and with my LC Whipped topping!! WONDERFUL!! If I get the chance I will update with pictures so you all can see it!! I also did your coconut one too with your pie crust..WONDERFUL also!!

Thanks, Happy New Year and HUGS
Christina

mac24312 · 11-18-2008, 02:29 PM

Bumping to make this year again..Kevin..do you think the Homemade Carb Countdown Chocolate Milk will work with this pie?? I made it with the chocolate version last year and it was great but is not longer available in my area and I dont have time to order the Almond Breeze from Netrtion in time for Thanksgiving.

Thanks
Christina

Determinedtolose · 11-18-2008, 02:44 PM

I made the pudding alone last year for a lc trifle and it was super yummy!!

jlatislaw · 11-18-2008, 02:58 PM

Kevin: Have you tried the cookies with your flour mix?

sweet&sugarfree · 11-18-2008, 03:00 PM

great recipes and l love the pics!

cyberus · 11-18-2008, 03:12 PM

I use unsweetened plain soymilk with SF pudding mix all the time, just add 1 teaspoon of xanthan gum per box for regular pudding, 2 teaspoons for stiff pie filler.

mac24312 · 11-21-2008, 07:19 AM

Quote:

Originally Posted by Kevinpa

This mock graham cracker crust is one of the first lc crusts recipe that I did and it took quite a few attempts to get the taste right. Although it is a bit of a pain to make because it takes two steps I have always thought it was worth it. I did try several times to make the crackers but it never seemed to work out to my liking. Then I decided that the only thing I use graham crackers for were for the crumbs so why bother. What I did do this time that I have not done before was make a triple batch then vacuum sealed and froze two single pie bags of crumbs so they will be ready made the next time I need them.

Bumping..I am going to try to make a triple or more batches of this to use for your LC Chocolate Pie and to use to try to make some LC Layer Bars for Christmas..this does freeze well if I vac seal it?

HUGS!

06-28-2007, 01:33 PM	#1
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Chocolate Pudding Pie w/Mock Graham Cracker Crust Chocolate Pudding Pie Mock Graham Cracker Crust servings 8 @ 1 carb per serving, 1.5 for the chocolate version. 1/4 cup butter, softened 1/2 t. splenda quick pack (2 carb) 2 T. granular erythritol 1 egg (1 carb) 1/2 teaspoon vanilla 1/2 cup unblanched almond flour (2 carbs) 3 T. wheat protein isolate 5000 (1 carb) 1 T. resistant wheat starch (1 carb) 1 T. wheat bran (1 carb) 1/2 teaspoon baking powder 1/2 teaspoon baking soda In a medium bowl, mix together the butter, egg, Sweetzfree and vanilla till well combined. Combine dry ingredients and add to butter mixture; beat until combined and smooth. Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet. Bake in a 350 degree oven for 15 – 20 minutes or until golden brown. Note: I made 6 cookies as equal as I could and browned them to be as crunchy as I could to help with the next step. 6 cookies makes about 1 3/4 c. of crumbs. In a small mixing bowl combined 1/4 c. of melted butter with the crumbs then press mixture firmly against bottom and side of pie plate. Bake in a 350 oven 10 to 12 min.then set aside to cool. Variation: To make a chocolate flavor crust add the following to the above recipe. 1 oz. (1 square)unsweetened bakers chocolate (finely grated) 1/8 t. splenda quick pack add these ingredients as is to the butter mixture above before combining with the dry ingredients. Chocolate Pudding Filling servings 8 @ 1.75 carb per serving 1/4 cup granular erythritol 1/4 cup unsweetened cocoa powder (4 carb) 2 T. not/Sugar pinch of salt 2 cups chocolate almond breeze (4 carb) 1 large egg (1 carb) 4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same) 1 Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan. 2 Gradually whisk in the Almond Breeze and egg. 3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. 4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth. 5 Remove from heat. 6 Pour the pudding into the cooled pie shell. 7 Refrigerate, covered, until cold, at least 2 hours. __________________ Success is a journey, Not a destination. So stop running. Recipe Page

06-30-2007, 10:53 AM	#9
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 776 Gallery: helper	Kevin-- That "pat in the pan" carbq- crust works really well. I usually make 2 and freeze one. Baked, of course. Your pie looks great. About the faux g-cracker crust, would this be the same recipe to make graham crackers? Maybe the same procedure as making almond thins? Thanks, helper Sorry--I just reread your post and you said c-lose NOT cq. Last edited by helper; 06-30-2007 at 10:55 AM..

07-04-2007, 12:17 PM	#17
BeingHealthy Senior LCF Member Join Date: Jul 2002 Location: Florida (Treasure Coast) Posts: 323 Gallery: BeingHealthy Stats: Female 46, 5'3"	Happy 4th everyone! I made Kevin's cocoa brownies today. The batter was yummy and the brownies tasted great but were a little dry. I probably did something wrong or maybe baked it too long. I just got a convection oven and haven't gotten used to it yet. So, I decided to make a tort type thing with pudding on top of the brownies. I don't have pudding mixes but have most of the ingredients listed for this pudding. I don't have the Lindt chocolate. How much cocoa should I replace the Lindt chocolate for? Wasn't sure if 4 squares equals 4 oz? And how much sweetener? Thank you for these wonderful recipes and always answering our questions!!! __________________ BeingHealthy (BH)

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06-28-2007, 03:28 PM	#2
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	And then top the whole thing with some whipped cream- yummo! Another of my favorites, Chocolate Cream Pie and now low carb!

06-28-2007, 05:04 PM	#3
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I would have topped the entire pie with whipped cream but I kept it non-dairy so I could share it with my DW. That didn't keep me from putting it on my piece though. For the record my DW and I both like this pie!

06-28-2007, 06:12 PM	#4
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	I temporarily forgot of your wife's lactose intolerance, Kevin. You are very sweet to make things you can both enjoy. And, if you both like this, I'm sure we will too. Thanks. BTW, DH is beginning to take baby steps into trying some LC baked goods. He's always been pretty good trying the sweets, but he's tried some rolls and bread of late - he's eaten it all and not complained of odd tastes so I really want to thank you for all the work you put into the breads.

06-28-2007, 08:15 PM	#5
dcarlee Senior LCF Member Join Date: Jul 2002 Location: NC Posts: 886 Gallery: dcarlee Stats: 319/293/150 WOE: Atkins Start Date: restarted 1/8/07	wow! now I am craving chocolate

06-28-2007, 10:05 PM	#6
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	this looks delicious! thanks for the recipe!

06-28-2007, 10:42 PM	#7
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I am also think this pudding filling will work well in a carbalose crust. I am going to try that next.

06-30-2007, 06:49 AM	#8
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,362 Gallery: jackieba WOE: Atkins Start Date: October 2005	Looks wonderful. I'm making a high carb pie choc pie for a 4th of July party now I can do one that we can eat too. Thanks alot.

06-30-2007, 12:07 PM	#10
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	This mock graham cracker crust is one of the first lc crusts recipe that I did and it took quite a few attempts to get the taste right. Although it is a bit of a pain to make because it takes two steps I have always thought it was worth it. I did try several times to make the crackers but it never seemed to work out to my liking. Then I decided that the only thing I use graham crackers for were for the crumbs so why bother. What I did do this time that I have not done before was make a triple batch then vacuum sealed and froze two single pie bags of crumbs so they will be ready made the next time I need them.

06-30-2007, 01:04 PM	#11
Barbara Ray Senior LCF Member Join Date: Feb 2006 Location: Miami-Dade, Florida Posts: 691 Gallery: Barbara Ray Stats: 230/150/162/150 WOE: Low Calorie/Low Glycemic Load/Low Carb	Hi Kevin, I like to make desserts just for the weekend - but find I'm sometimes "pushed" to get things done on Friday. This pie looks wonderful and I'd like to make it either tonight or tomorrow for next weekend - my question - how do you think it would freeze??

06-30-2007, 02:18 PM	#13
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Made from the basic pie filling recipe. Chocolate Ice Un-Cream servings 6 @ 3.5 carb per serving 1/4 cup granular erythritol 1/2 cup unsweetened cocoa powder (8 carb) 2 T. not/Sugar 1/2 tsp. splenda quick pack (2 carbs) 1/2 cup davinci sf syrup of choice pinch of salt 2 cups vanilla almond breeze (4 carb) 2 large egg (2 carb) 4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same) 1 Whisk together the erythritol, cocoa powder, not/Sugar, splenda quick pack, and salt in a heavy 2-quart saucepan. 2 Gradually whisk in the Almond Breeze, davinci, and egg. 3 Bring to a boil, whisking constantly, and boil, whisking, until mixture starts to thicken. 4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth. 5 Remove from heat. 6 Refrigerate until cold. 7 process per ice cream makers direction.

07-03-2007, 09:07 PM	#15
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	I love butterscotch and haven't had anything butterscotch flavored for a long time, thanks Kevin - I even have the butterscotch Lorann oil. I'll give this a try first chance I get. One question though, do you add the oil right at the beginning with the Almond Breeze and egg or do you bring it to a boil first and then add the oil?

07-04-2007, 12:42 PM	#19
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Please note post # 12 for recipe correction.

07-04-2007, 02:19 PM	#20
BeingHealthy Senior LCF Member Join Date: Jul 2002 Location: Florida (Treasure Coast) Posts: 323 Gallery: BeingHealthy Stats: Female 46, 5'3"	Thanks for the reminder to look at the correction! I think I need you standing by me every step of the way cuz I made a big boo boo. I was stirring the pudding and decided to look at the ingredients of the Almond Breeze and was shocked by the carb count - 22 per serving. Well, I quickly realized the Almond Breeze that I had gotten at my local Publix was the sweetened kind!!!! So, I basically added 5.5 carbs per serving. The tort is in the fridge setting up right now. I used two packets of Nestle's pre-melted chocolate in place of the Lindt and since I had the sweetness from the Almond Breeze mistake... I didn't add any more sweetener.

07-04-2007, 03:15 PM	#21
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	This might be interesting to try and adding different flavor lorann oils, in place of butterscotch, to the recipe for the butterscotch version.

07-04-2007, 03:25 PM	#22
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I plan on trying several different flavors. And also trying it with cc milk for me.

07-05-2007, 07:46 AM	#23
BeingHealthy Senior LCF Member Join Date: Jul 2002 Location: Florida (Treasure Coast) Posts: 323 Gallery: BeingHealthy Stats: Female 46, 5'3"	Well, the tort is very good. Will have to try it without the sweetened Almond Breeze next time... Actually Kevin, let us know how the CC milk works cuz I have that on hand.

12-28-2007, 02:27 PM	#24
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	Kevin, I made this with CC milk and your LC Pie Crust with your mix and with my LC Whipped topping!! WONDERFUL!! If I get the chance I will update with pictures so you all can see it!! I also did your coconut one too with your pie crust..WONDERFUL also!! Thanks, Happy New Year and HUGS Christina

11-18-2008, 02:29 PM	#25
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	Bumping to make this year again..Kevin..do you think the Homemade Carb Countdown Chocolate Milk will work with this pie?? I made it with the chocolate version last year and it was great but is not longer available in my area and I dont have time to order the Almond Breeze from Netrtion in time for Thanksgiving. Thanks Christina

11-18-2008, 02:44 PM	#26
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: AZ Posts: 14,273 Gallery: Determinedtolose Stats: Wait and see! WOE: Zero to very low carb- One day at a time. Start Date: Start: 4/07.	I made the pudding alone last year for a lc trifle and it was super yummy!!

11-18-2008, 02:58 PM	#27
jlatislaw MAJOR LCF POSTER! Join Date: Jul 2002 Location: SW Mich Posts: 1,180 Gallery: jlatislaw	Kevin: Have you tried the cookies with your flour mix?

11-18-2008, 03:00 PM	#28
sweet&sugarfree MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,881 Gallery: sweet&sugarfree Stats: 196.6/164.8/156 Start Date: January 1, 2005	great recipes and l love the pics!

11-18-2008, 03:12 PM	#29
cyberus Senior LCF Member Join Date: Jul 2008 Location: Holland, Michigan USA Posts: 413 Gallery: cyberus WOE: Low carb (Type 2 Diabetic)	I use unsweetened plain soymilk with SF pudding mix all the time, just add 1 teaspoon of xanthan gum per box for regular pudding, 2 teaspoons for stiff pie filler.