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Old 06-28-2007, 12:33 PM   #1
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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
1/2 tsp. splenda quick pack
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.





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Old 06-28-2007, 02:28 PM   #2
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And then top the whole thing with some whipped cream- yummo! Another of my favorites, Chocolate Cream Pie and now low carb!
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Old 06-28-2007, 04:04 PM   #3
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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!

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Old 06-28-2007, 05:12 PM   #4
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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.
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Old 06-28-2007, 07:15 PM   #5
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wow! now I am craving chocolate
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Old 06-28-2007, 09:05 PM   #6
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this looks delicious! thanks for the recipe!
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Old 06-28-2007, 09:42 PM   #7
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I am also think this pudding filling will work well in a carbalose crust. I am going to try that next.
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Old 06-30-2007, 05:49 AM   #8
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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.
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Old 06-30-2007, 09:53 AM   #9
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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 09:55 AM..
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Old 06-30-2007, 11:07 AM   #10
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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.
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Old 06-30-2007, 12:04 PM   #11
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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??
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Old 06-30-2007, 12:06 PM   #12
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Quote:
Originally Posted by Kevinpa View Post
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.
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Old 06-30-2007, 01:18 PM   #13
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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.

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Old 07-03-2007, 07:51 PM   #14
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Quote:
Originally Posted by Kevinpa View Post
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
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Old 07-03-2007, 08:07 PM   #15
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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?
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Old 07-03-2007, 08:48 PM   #16
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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.
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Old 07-04-2007, 11:17 AM   #17
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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!!!
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Old 07-04-2007, 11:40 AM   #18
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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.
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Old 07-04-2007, 11:42 AM   #19
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Please note post # 12 for recipe correction.
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Old 07-04-2007, 01:19 PM   #20
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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!!!! :blush: 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.
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Old 07-04-2007, 02:15 PM   #21
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This might be interesting to try and adding different flavor lorann oils, in place of butterscotch, to the recipe for the butterscotch version.
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Old 07-04-2007, 02:25 PM   #22
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I plan on trying several different flavors. And also trying it with cc milk for me.
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Old 07-05-2007, 06:46 AM   #23
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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.
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Old 12-28-2007, 01:27 PM   #24
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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
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Old 11-18-2008, 01:29 PM   #25
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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
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Old 11-18-2008, 01:44 PM   #26
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I made the pudding alone last year for a lc trifle and it was super yummy!!
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Old 11-18-2008, 01:58 PM   #27
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Kevin: Have you tried the cookies with your flour mix?
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Old 11-18-2008, 02:00 PM   #28
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great recipes and l love the pics!
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Old 11-18-2008, 02:12 PM   #29
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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.
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Old 11-21-2008, 06:19 AM   #30
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Quote:
Originally Posted by Kevinpa View Post
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!
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