posted by on Food & Cooking

I’m weird when it comes to chocolate. I love the stuff, but on top of only being able to eat good chocolate (unless it’s a candy bar) I can’t eat very much of it. I will take a few nibbles, and even though I like it I can’t eat much. Now, baked goods with chocolate in them are completely different. I would eat chocolate cookies, cakes, pies, puddings, or anything else for most any meal if I could.

I recently started reminiscing on chocolate pies, most specifically one I made at New Years a couple years ago and one from Strawns in Bossier City. The pie I made a couple years back was really good, but no longer fits my dietary requirements with the Lyme (I am no longer on the Lyme diet and have switched mainly to THM). I also wanted a pie that resembled Strawns more with lots of yummy freshly whipped cream and a creamy consistency for the filling. I looked at a couple recipes online for inspiration, and then grabbed a pen and pad of paper to write down my recipe as I created it during the cooking process. I was slightly worried about it–okay, more than slightly–because of using an unusual thickener in the pie, and also due to using Truvia which sometimes does not work well with chocolate. Thankfully the pie turned out just as well as I had hoped. I am majorly craving it now just by thinking about it.

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The crust is a combination of almond and coconut flour. I used these instead of wheat flour to make the pie low-carb. This pie is gluten-free for those with allergies and is dairy-free if you use coconut cream instead of heavy whipping cream. For those on THM this is an S style dessert.

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Perfectly golden crust after baking.

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The yummy chocolaty filling is also both corn and gluten-free due to using glucomannan instead of flour or cornstarch to thicken. I was worried that I had not added enough glucomannan, because it did not seem to be thickening, but after adding the chocolate it set up nicely. Glucomannan is a wonderful low-carb thickener.

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Make sure you let it chill for at least six hours! At this point it had only chilled for two, which caused it to get pretty messy. Thankfully by the next morning the rest of the pieces had set up nicely.

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 photo IMG_9468wm_zps53265e8c.jpgI love the way this pie turned out. The slight almond and coconut flavor of the crust compliments the chocolate well. The chocolate filling had a wonderful smooth texture and just the right amount of sweetness, so that even those who dislike dark chocolate can enjoy it. The topping adds that wonderful creaminess that compliments chocolate so well, and takes the pie up another notch. This pie is best eaten while watching the sun set, dragonflies fly through the air, and listening to birds chirping, all the while admiring the Lord’s creation.

Chocolate and Cream Pie
Serves 8
A creamy and scrumptious chocolate cream pie. Low-carb, gluten-free, corn-free, optionally sugar-free and dairy-free. For those on Trim Healthy Mama this is an S style dessert.
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Prep Time
5 min
Cook Time
10 min
Total Time
7 hr
Prep Time
5 min
Cook Time
10 min
Total Time
7 hr
614 calories
21 g
201 g
60 g
8 g
38 g
178 g
268 g
0 g
0 g
19 g
Nutrition Facts
Serving Size
178g
Servings
8
Amount Per Serving
Calories 614
Calories from Fat 513
% Daily Value *
Total Fat 60g
92%
Saturated Fat 38g
189%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 201mg
67%
Sodium 268mg
11%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
9%
Sugars 0g
Protein 8g
Vitamin A
22%
Vitamin C
2%
Calcium
9%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. ½ cup coconut flour
  2. 1 cup almond flour
  3. ½ tsp salt
  4. ¼ cup coconut oil
  5. 1 egg
For the filling
  1. 1 cup Truvia (for sugar-free version do not use the baking blend)
  2. ¼ tsp salt
  3. 1 tsp glucomannan
  4. 4 egg yolks
  5. 2 cups unsweetened coconut milk
  6. 4 oz unsweetened baking chocolate
  7. 1 tbsp butter (leave out for dairy-free version, or use ghee)
  8. 1 tsp vanilla
For topping
  1. 2 cups heavy whipping cream (coconut cream for dairy-free version)
  2. ¼ cup Truvia
Instructions
  1. For the crust preheat the oven to 350. In a medium sized bowl combine all of the crust ingredients and stir completely. Press evenly into a standard pie plate and bake for 10 minutes, or until the edges of the crust are slightly golden brown.
  2. For the pie filling combine the Truvia, salt, and glucomannan in a medium-large sauce pan (with the heat off). Add the egg yolks and coconut milk, turn heat on medium high. Stir often to prevent lumps. Once to a light simmer add chocolate, butter, and vanilla. Use a whisk and stir until all of the chocolate is melted and the filling is thick. Pour filling into pie crust and chill in the fridge for at least six hours or overnight.
  3. Whip your heavy whipping cream or coconut cream with ¼ cup Truvia. Gently spread it evenly over your pie and then serve.
Notes
  1. The nutritional information is for the entire pie, not per serving. Per serving this pie has 77 calories, 8g fat, 1g protein, and 3g carbs.
beta
calories
614
fat
60g
protein
8g
carbs
21g
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Joyful Homemakers http://www.joyfulhomemakers.com/
Originally posted on my blog, Lavender and Honey.

posted by on Food & Cooking

Click here for the recipe on my blog, Lavender and Honey.

posted by on Faith, Homemaking

I’ve been having to stay in bed due to my Lyme for over a week now. I can tend to get really discouraged during these times because I don’t feel as if I can serve anyone or like I’m not doing what I should be doing. It can be very common for those with a chronic illness to feel as if they are a burden. However, you don’t have to feel guilty, because this is where the Lord currently has you.

One thing you can do to help your feelings of guilt is prayer. There are many things that we could-and should-lift up to the Lord in Prayer! Pray for your health, your guilt, for Him to show you a way you can serve, for encouragement and peace, pray for your friends and family, and you can pray for those who you know are also going through a trial.

Make a list of things that you can do while sick. Using a list I feel much more accomplished in my daily living than before. It also serves as a good reminder; when my brain is too foggy to think of anything to do I can just look at my list and find something.

Find a way that you can serve people; ask the Lord to show you a way. I was praying for this over a year ago now, and I felt led to start blogging about my illness, and other important issues to me. Now I did not like this idea, because I was trying to hide my illness from the outside world. However, I slowly started blogging more often. And you know what? It got easier, I felt encouraged, I can now encourage others through my blog, and I can serve as a witness to Christ. Another way to serve which I want to start doing is sending hand written cards to people who need encouragement. If however my arthritis is too bad I could type it up on the computer and print it out on some nice paper.

Take it one day at a time. It can be hard for me to think of the future, whether one week or five years into the future. I wonder what health problems I will have and if I will be able to serve others. However, the future is not ours to worry about! The Lord is in complete control and His plan is far better than ours. What good does worrying about tomorrow bring? Try to live one day at a time for the Lord.

It can be hard to be content where the Lord has you with a chronic illness, I’ve been through it and am still going through it. However, if we go through it trying to bring glory to the Lord and encourage others it helps us as well. If anybody reading this is currently going through a chronic illness, or any trial, please feel free to comment and ask for prayer, or email me at Rachel@LavenderAndHoney.net