Chocolate Pie with Pecan Crust

My apologies for taking so long to get this posted, but I’ve been traveling for the last week, and will continue to be traveling for the next 2 weeks. I’m with my sister, brother-in-law, and their 6 children, acting as a babysitter, maid, & cook, so I’m kind of lacking in the time department!

I came across this recipe in one of my cooking magazines and nearly screamed with delight at how EASY it’d be to Trimmify it! I’m pretty sure my sister thought I’d gone crazy! 🤣

Preheat oven to 350°.

FOR CRUST:

Spread on baking sheet:

1-1/2 cups pecans, roughly chopped

Bake until lightly browned, about 10 minutes, stirring once. Let cool.

In a saucepan over low heat, melt:

1/4 cup butter

Stir in and mix until well combined:

cooled pecan pieces

1/4 cup Swerve® brown sugar**

Press into a 9 inch pie pan. Chill in refrigerator until set, about 1 hour.

FOR FILLING:

Bring to boil in a medium saucepan:

1 cup heavy cream

Remove from heat and add:

6 oz. unsweetened chocolate, finely chopped or grated

6 oz. sugar free chocolate chips (I used Lily’s™ dark) *

1/8 t. salt

Let sit for 5 minutes and then whisk until smooth. Transfer to medium bowl and let cool for several minutes. (If you want to be technical, let the chocolate cool to 85°-100°, using an instant read thermometer, before proceeding with the next step.)

Beat together in a large bowl with a mixer on medium high speed until stiff peaks form:

2 cups heavy cream

1/4 c. Swerve® confectioners sugar **

2 t. vanilla extract

Fold into chocolate mixture. Spread filling into crust and refrigerate until completely set, about 4 hours.

TOPPING:

Beat together in a large bowl with a mixer on medium high speed until stiff peaks form:

1 cup. heavy cream

1/4 c. Swerve® confectioners sugar**

1 t. vanilla extract

Spread or pipe onto pie and top with:

Unsweetened chocolate shavings

Cut & serve.

This is a VERY RICH pie, so I cut it into 12 pieces.

Notes:

As rich as this pie is, it’s not extremely sweet, which I like, but if you like sweeter desserts, taste and adjust sweetener levels as desired.

*You may use 6 oz. 85% chocolate, grated in place of the sugar free chocolate chips. It does contain a small amount of sugar, but the sugar grams in it are low enough to remain on plan.

**You may use any on plan sweetener and it will still work well.

I love whipped cream, so if you’re like me, you can double the whipped cream for the topping.

PB Max Bars

This harkens back to a childhood family favorite…..so much so that all of my sister-in-laws were given the recipe when they married my brothers!

My brothers have yet to try it, but the rest of my family approves, including my dear non-THM dad!

 

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PB Max Bars

Crust:

1 1/4 c. THM Baking Blend

1/4 c. pressed peanut flour 

1/2 c. oat fiber (I love the texture this gives baked goods)

1/2 c. gentle sweet (I used xylitol free since I have a dog)

scant 1/2 t. Salt 

1 c. butter, softened

Combine all ingredients and mix until a dough is formed. Press evenly into a parchment lined 13×9 pan. Bake at 350 degrees for 20-25 minutes. It will just start to brown. It may still feel too soft, but never fear: it will firm up once it is cooled.

Filling: 

Mix together until evenly combined: (may double ingredients if you want a thicker peanut butter layer)

1/4 c. coconut oil, melted

1/2 c. peanut butter (I used East Wind Creamy natural, but you may use crunchy~just adds more texture.)

3/4 c. pressed peanut flour

1/3 c. gentle sweet

1/4 t. salt 

3/4 t. molasses (an acceptable amount on plan since its spread throughout the whole pan)

Spread evenly over cooled crust.

Topping:

Melt together over low heat and stir until smooth (a double boiler or the microwave would probably work well, too): 

1 1/4 c. chocolate chips (or 7 oz. chocolate, chopped)

3 T. butter

Spread over peanut butter mixture. If desired sprinkle with chopped salted peanuts while chocolate is still melty.

Let cool until chocolate is firm. I like to pop mine in the freezer so I can eat them sooner, but it’s fine if you don’t. 

Remove from pan using parchment paper as handles to remove. Cut and store as desired in refrigerator.