Jennifer Durling Maness Nelson invented this crust,
it sounds awesome!!
"This is my Atkins friendly chocolate cream pie that I am SO proud of!
Cheat? Why cheat when you can eat this??
Okay, the crust I am especially proud of guys,
because I made it up myself!"
by, Jennifer Durling Maness Nelson
1 1/2 cups almond flour,
3/4 tsp. baking powder,
1/2 cup shredded unsweetened coconut,
1/2 cup powdered Splenda,
blend well with a fork and then mix ...
in 1/4 cup salted butter and 1 egg.
You will get a nice dough ball that you can
press into a pie plate with fingers dipped in water.
It looks messy, but once it bakes,
it comes out soft and flaky like a real pie crust!
Bake at 350 degrees about 20 minutes.
I used this recipe for the pie filling:
Ingredients for filling:
- 3 tbsp Heavy Whipping Cream
- 2 cups Whole Milk Ricotta
- 1 tsp Vanilla Extract
- 3 Unsweetened Baking Chocolate Squares
- 1/4 tsp Sea Salt
- 1/5 Semi-sweet Baking Chocolate Squares
except I used 1 cup ricotta
and 1 cup cream cheese.
Also, I don't add salt, because it takes away from the sweetness
and there is enough salt in the ricotta.
To sweeten I added
3/4 cups Splenda powder and
1/4 - 1/2 cup sugar free maple syrup.
Oh boy, I can't wait to try!
(I've already tried a bit of the crust. :) Happy Atkins
Thank you Jennifer, so much, for allowing me to use this in my blog!!