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Old 01-26-2008, 08:17 AM   #1
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Brownie Fudge Pie

Brownie Fudge Pie (8 servings 5.5 carbs each)

Crust
1 cup lc cake and cookie flour mix (carbquik version)
6 1/2 T. butter flavored Crisco
2 2/3 T. cold water

Cut Crisco and water into flour to form a pie dough.
Press or roll into 10 inch pie plate and vent bottom of crust with fork.

Preheat oven to 375 degrees and bake crust for 10 min.
Remove from oven and decrease temperature to 325 degrees.

1 cup sf chocolate chips (6 oz.)
1/4 cup butter
2 cans Nestle Media Crema
1 splenda quick pack
1/2 cup lc cake and cookie flour mix (carbquik version)
2 large eggs
1 tsp vanilla
1 cup chopped pecans

In a mixing bowl, melt chocolate and butter.
Whisk in crema, splenda, flour mix, eggs, vanilla, and pecans until well combined and smooth.
Tranfer to prebaked pie shell and bake in 325 degree oven 30 to 40 minutes or the center is set.

Serve warm or chilled.
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Old 01-26-2008, 08:22 AM   #2
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YUM!! This looks wonderful. Time to make me up some more Carbquick LC cookie and flour mix to try this!! Thanks for still coming up with wonderful great LC recipes!! Can I make this with the Carblose version. I think you can but just wanted to make sure.

HUGS
Christina

Last edited by mac24312; 01-26-2008 at 08:30 AM..
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Old 01-26-2008, 08:26 AM   #3
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Oh my! the center of that pie looks yummy gooey rather than cakey. Or somewhere between. Is that the case? Whatever texture, it just looks yumm-o!

Hows the cold weather treating you, Kev?

I'm also figuring you might make this "crustless" too.

Thanks for a lovely recipe!!
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Old 01-26-2008, 09:06 AM   #4
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This looks exactly like what I've been craving. My only problem is a lack of sf chocolate chips-nada-none. I saw your recipe for them on another post. If I made these, would they work in this pie? Also, I have no cocoa butter. Would Walmart, my only option in my small town, have cocoa butter, do you think?
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Old 01-26-2008, 09:13 AM   #5
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looks yum! How does it taste?
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Old 01-26-2008, 09:55 AM   #6
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Looks like it would be perfect with my hot cuppa joe. Mmmmm!
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Old 01-26-2008, 12:37 PM   #7
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Cristina, as I have always said, either mix will work in almost all recipes. I chose carbquik this time to shave a few carb off.

Janie, you get the best of both worlds. The filling is gooey and mixed with pie crust it makes a great compliment. You could make it crustless but you would miss half the fun.

Blue, you could use th chips I make but basically all you are doing in this recipe is melting the chips to make a sweet chocolate. If I didn't have any chips, I might have gone another way and got my sweetened chocolate flavoring from cocoa and sweetener or maybe even Lindt 85%.
BTW netrition sells cocoa butter.

Sweeteater, it tasted just like the gooey chocolatey crusty dessert I had been craving.
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Old 01-26-2008, 01:16 PM   #8
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Chocolate

Oh groan. I am turning my oven on now.
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Old 01-26-2008, 01:50 PM   #9
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As you all know by now, I love chocolate and this looks wonderful!

I've been wondering today what yummy treat I was going to make tomorrow and I know now - thank you, Kevin!
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Old 01-26-2008, 02:59 PM   #10
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Quote:
Originally Posted by Kevinpa View Post
Cristina, as I have always said, either mix will work in almost all recipes. I chose carbquik this time to shave a few carb off.

Janie, you get the best of both worlds. The filling is gooey and mixed with pie crust it makes a great compliment. You could make it crustless but you would miss half the fun.

Blue, you could use th chips I make but basically all you are doing in this recipe is melting the chips to make a sweet chocolate. If I didn't have any chips, I might have gone another way and got my sweetened chocolate flavoring from cocoa and sweetener or maybe even Lindt 85%.
BTW netrition sells cocoa butter.

Sweeteater, it tasted just like the gooey chocolatey crusty dessert I had been craving.

Ok Kevin..that is what I thought. My mind is playing tricks on me today.
And since I dont have any SF chocolate chips I am going to use Lindt 85% with some sweetener or do I need that?

Thanks and HUGS
Christina
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Old 01-26-2008, 03:19 PM   #11
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Quote:
Originally Posted by mac24312 View Post
Ok Kevin..that is what I thought. My mind is playing tricks on me today.
And since I dont have any SF chocolate chips I am going to use Lindt 85% with some sweetener or do I need that?

Thanks and HUGS
Christina
I would add some but it really depends on how sweet you like your chocolate. For example if I know or think my DW will be eating something I make that is chocolate, I will automatically add more sweetener since she likes sweet chocolate. I on the other hand enjoy the taste of chocolate and prefer mine less sweet with more of a chocolate bite to it. Sweeteners with chocolate, in my opinion, are a lot like spices, their amount is a preference not mandatory.
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Old 01-26-2008, 03:34 PM   #12
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How different is this in texture to your brownie recipes?
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Old 01-26-2008, 04:29 PM   #13
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How different is this in texture to your brownie recipes?
It's different, sort of a cross between a brownie and fudge....thus the name.
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Old 01-26-2008, 04:56 PM   #14
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Sounds divine! I am going to try this with a gluten-free flour (pecan meal?). Hopefully it will be just as fudgy. Your photo totally sold me, Kevin! *drooling*
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Old 01-26-2008, 07:41 PM   #15
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Pictures are fantastic. What's this:2 cans Nestle Media Crema?
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Old 01-26-2008, 08:05 PM   #16
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Pictures are fantastic. What's this:2 cans Nestle Media Crema?
I use it as a sub for sweetened condensed milk.

Last edited by Kevinpa; 01-26-2008 at 08:22 PM..
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Old 01-26-2008, 08:16 PM   #17
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Media Crema

I get mine at Walmart
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Old 01-28-2008, 08:38 AM   #18
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Quote:
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Sweeteater, it tasted just like the gooey chocolatey crusty dessert I had been craving.
That's what I was afraid of!
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Old 01-28-2008, 06:38 PM   #19
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Kevin,

I made your brownie pie this weekend, and it was oh so good. It looked nothing like yours, though. It turned out more like a silk pie because I used cocoa, extra butter, and erythritol instead of the chocolate chips. I will make this again as I really enjoyed it. Thanks again for all the work you do for us.

One more question. Have you ever tried to make butterfingers? I found a recipe online for butterfingers, but wasn't sure if low carb butterfingers were a possibility. What do you think? What would you use for the chocolate coating?
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Old 01-28-2008, 06:42 PM   #20
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I don't think you are talking about candy bars but thats the only butterfinger I know about.
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Old 01-28-2008, 06:54 PM   #21
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Yes, I am. Perhaps I should have asked these questions on a separate thread?
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Old 01-29-2008, 05:28 PM   #22
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Brownie Fudge Pie -- I made it, I tried it, I like it!!
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Old 01-11-2009, 07:01 AM   #23
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I had to resurrect this thread. I finally tried this today and I feel like I have died and gone to heaven!! Kevin, this was outstanding!!

I subbed 6 square of baker's chocolate (I know...gross...but I'm trying to use it up) and deleted about 1/8 cup of flour mix and subbed my sweeteners to equal about 1 1/4 cup. I also cooked it in the toaster oven at 300 degrees for 20 minutes (I like brownie stuff somewhat undercooked) and the toaster oven cooks things too fast!

This is to die for!!!
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Old 01-15-2009, 11:33 PM   #24
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this sounds pretty good. sue
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Old 01-20-2009, 12:33 PM   #25
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subscribing
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