It just had to be Chocolate Creamsicle Pie.
I am a dessert lover; especially chocolate. I desperately needed a piece of chocolate pie. I started digging through the pantry to see what could be created without going to the grocery store – again.
I’d just made my first almond flour pie crust. I was very surprised at how easy it was and how much it tasted like regular pie crust. Actually my husband said it was the best pie crust he’d ever had. Did I mention that you just press it into the pan – no rolling pin required!
But what low carb lusciousness to fill it with? There sat the pie shell begging to be filled.
I found a package of sugar free chocolate pudding and found that dry it has 8 carbs in 1/4th of the box. In an 8 serving pie that would mean just 4 carbs…. Oh yeah, this could be good.
Well knowing that the pie crust would already be adding to the carb count a little, I searched for yummy ingredients that wouldn’t add to the total carb count very much. I found unsweetened almond milk, heavy cream, cocoa powder and vanilla extract.
A few minutes later I filled the pie crust with a silky cloud of chocolate goodness. I allowed it to set up for a couple of hours before serving. Oh hey! I should mention that this turned out to be about 6 net carbs a serving! Enjoy! — Laura
Low Carb Chocolate Creamsicle Pie
- Pie Crust
- 1 1/2 cups blanched almond flour
- 1/4 tsp salt
- 4 T . butter (softened)
- 1/2-1 tsp ice water (optional)
- Chocolate Filling
- 1 small package of sugar free instant chocolate pudding (4 serving size)
- 1 T unsweetened cocoa powder
- 1 3/4 cup unsweetened almond milk
- 1 tsp . vanilla extract
- 1/4 cup . powdered Swerve sweetener , divided in half (or pourable Splenda)
- 1 cup heavy whipping cream
Make Pie Crust:
Heat oven to 325 degrees
Spray a 9" oven-proof glass pie pan with vegetable oil spray
Stir almond flour and salt together in a small mixing bowl.
Add in the softened butter and stir till ingredients are combined.
If the almond flour mixture isn't damp enough to hold together when pressed, sprinkle a few drops of ice water into the crust mixture, till it clings together but is not sticky.
Press the crust mixture evenly into the pie pan using fingers or back of a large spoon.
Bake for 9-11 minutes until edges are golden brown. Cool completely before filling.
[b]Make chocolate filling:
Stir all dry filling ingredients, pudding mix, cocoa powder and 2T. sweetener into mixing bowl.
Add vanilla and almond milk and mix as directed on box. Sit in refrigerator to chill while whipping the cream.
In a separate mixing bowl whip cream and 2 T. sweetener to stiff peaks.
With a spatula, fold the chocolate mixture gently into the cream.
Allow to set 2-3 hours in the refrigerator.
Recipe NotesThis pie crust can also be used for savory fillings. For a sweet crust: The pie crust can be made sweet by adding 2T of sweetener to almond flour mixture, if desired.
You might be interested to know that I froze the leftover pie slices and they are delicious as a frozen treat. 🙂
Thanks to these pie crust inspirations: