Chocolate Cream Pie #lowcarb

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta provides a similar texture at a lower cost

chocolate cookies

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are often less expensive than specialty cookies

Preheat the oven to 350°F (175°C).

Grease a 9-inch deep dish pie plate with avocado oil.

Melt 2 tablespoons of butter.

Blend 1 cup of pecans in a Ninja blender until finely chopped.

Mix the blended pecans, melted butter, 1/2 teaspoon of cinnamon (optional), and 1 teaspoon of granulated sugar substitute together.

Press the mixture into the bottom and slightly up the sides of the pie plate to form a crust.

Bake the crust in the preheated oven for 10 minutes.

While the crust is baking, whip 3 cups of heavy whipping cream with 1/2 cup of powdered sugar substitute and 1/4 teaspoon of vanilla paste until stiff peaks form.

Remove the pie crust from the oven and let it cool completely.

In a deep bowl, mix 8 oz of softened cream cheese with 1 1/2 cups of powdered sugar substitute and 1/2 cup of cocoa powder until well combined.

Melt 1/2 cup of sugar-free chocolate chips and 4 tablespoons of butter together (using a microwave or stove) until smooth.

Pour the melted chocolate mixture into the cream cheese mixture and stir until combined.

Fold in 3 cups of whipped cream into the chocolate mixture until well mixed.

Pour the chocolate filling into the cooled pie crust and smooth the top with an offset spatula.

Top the pie with remaining whipped cream and shave chocolate on top using a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens