Let's start with the "graham cracker" crust...
- I was originally supposed to use vanilla protein powder, but I ran out and had to make an on-the-spot sub with chocolate protein powder (which still tasted good, thank goodness!).
- I also ran out of coconut butter at exactly 56g (1/4 cup) when I planned on using 112g (1/2 cup), so I added two tablespoons of coconut oil instead of 4 tablespoons of coconut butter.
- I accidentally warmed the liquid mixture too much, making the crust very soft, a little too soft, and it tore in multiple places when fitting it into the quiche pan (it's embarrassing enough that I don't own a pie pan! Does this count as mistake #4?)
Now, the chocolate filling...
- It was a little softer than I anticipated. I wanted it to be firm, kind of like a no-bake cheesecake.
- The flavors weren't doing it for me. It was a little bland, even with 4oz of melted chocolate, so I added a little almond extract to help pick up the flavors, which helped a lot.
Finally, the topping (aka, the biggest mistake of all)...
- I planned on making a marshmallow fluff topping, but I ran out of eggs and quickly ran to the market right down the street, and what do ya know? They were out of eggs too! *rips out hair*
- So I just made a different topping, another on-the-spot decision! I put some greek yogurt, dried milk and stevia into a bowl, but it tasted too "yogurty."
- I added 2oz of melted white chocolate and of course, after adding that, it was delicious!
I'm sorry to say that the white topping you see here is not a marshmallow topping, but rather a smooth and creamy white chocolate "mousse." Something to note about this pie: the crust was much more flavorful the day of making, and the next day, the filling tasted much more chocolatey. Odd, I know. I preferred the pie on day two... obviously.
Chocolate Pie (the S'mores Wannabe Pie): [high protein, GF]
(makes one large pie)
"Graham Cracker" Crust:
192g (2 cups) Old Fashioned Rolled Oats (GF if you like)
48g (1/4 cup) Sucanat
128g (4 scoops) Chocolate Protein Powder
1 tsp Cinnamon
1/2 tsp Salt
56g (1/4 cup) Coconut Butter
28g (2 tbs) Coconut Oil
294g (1 cup - 2 tbs) Honey
28g (1 tbs + 1 tsp) Molasses
~1/4 cup Brown Rice Flour (for rolling dough and coating pan)
84g (1/4 cup) Honey
1 tsp Vanilla Paste
3/4 tsp + 20 drops Stevia Extract
8 drops Almond Extract
pinch of Salt
16oz Fat Free Cream Cheese, softened
64g (2 scoops) Chocolate Protein Powder
4oz 60% Cacao Chocolate
White Chocolate Topping:
225 (1 cup) Plain, Fat Free Greek Yogurt
52g (6 tbs) Dried Nonfat Milk
50 drops Stevia Extract
2oz White Chocolate
Directions (for the crust):
1. Blend the oats and sucanat until it's flour-like, pour into a large bowl
2. Add the protein powder, cinnamon and salt. Whisk to combine
3. Microwave the coconut butter, coconut oil, honey and molasses at 20 second intervals, stirring in between each one, until the coconut butter is melted. Pour over dry ingredients and fold with a rubber spatula until all the flour is incorporated
4. Spray a deep dish pie pan with cooking spray, coat with some of the brown rice flour. Use the rest of the brown rice flour to coat your tabletop/cutting board
5. Form a ball with the dough and place onto the floured surface. Roll to desired thickness (note: I like thick crusts, and I still had some leftover... I ate some while cooking, I recommend doing so too), and press into your pie pan. Refrigerate while you make the filling
Directions (for the filling):
1. Melt the chocolate at 30 second intervals, stirring in between each one, until chocolate is melted. Set aside
2. In another large bowl, add the honey, vanilla paste, stevia, almond extract, salt and cream cheese. Whip with a hand mixer or stand mixer
3. Add the protein powder, and whip again
4. Slowly add the chocolate, whip again and make sure it's a homogeneous mixture. Take crust out of fridge and pour in the filling. Freeze while you make the topping (I refrigerated, but it would probably harden better in the freezer)
Directions (for the topping):
1. Melt the white chocolate in a small bowl at 30 second intervals until melted (doesn't take as long as the 60% cacao chocolate)
2. Put the yogurt, dried milk and stevia into a medium bowl, whip with a hand mixer or stand mixer
3. Add the white chocolate and whip again. Take pie out of freezer (or fridge if you choose) and pour topping over pie. Freeze for 30 minutes (again, I refrigerated, but recommend freezing to firm up the filling/topping)
Ah, now comes the best part: I get to scoop myself a little bite
The best part when it comes to food photography!
Are YOU hungry? Then make this pie!