Chocolate Mousse Cheesecake Pie with Almond Crust, Gluten and Sugar Free


I started this blog to share recipes, and as a call to the universe to send the sun to Seattle.  I write early in the morning, due to a fairly bad insomniac tendency (I wonder if this is what gets other people blogging too?), and for sure, the sun doesn’t come out here till later in the day, if at all.  Today is no different…though at least it’s finally warm.  I’ve opened up the back door and watch the fog hover beyond the screen.   I love a marine climate.  The only other place I’ve lived at length was London, and it was much the same there.  Each day the sun would take its sweet time coming to call.

Up here in the “north”, there’s always much talk of depression due to lack of Vitamin D.  The shops and grocery stores have buckets of the simulated stuff in the form of pills and powders, and many products nowadays seem to promote “now with Vitamin D” as a marketing tool.  I take vit D pills when I remember, knowing it’s somehow meant to prevent me from feeling down.  No one wants that.  And for sure, up here in Seattle after an entire month of June rain, the collective malaise becomes truly palpable.  Sunny Day Kitchen, superhero of food blogs, to the rescue!!

Here’s what I made last week, one cloudy day when I wished for sun.  This was one of those “what do I have in the kitchen I need to bake” moments, where I just experimented with what was around and came up with something really delicious.   This here pie I came up with is entirely sugar-free, super low in carbohydrate, and I’m pretty sure it’s got a bit of Vitamin D in it (all that dairy is fortified with the stuff), so no wonder it feels so good to eat it.  No?  Oh, you’re right.  It’s gotta be the chocolate.  My brain floods with endorphins just thinking about how decadent this pie tastes.

The Ingredients

For the Crust

1.5 c. Almond meal or ground almonds

3 tbsp Melted butter

Artificial sweetener equal to 3 tablespoons sugar (just Google “replace sugar with blank (whatever sweetener you use) and you will find out how to substitute.  For Splenda you just substitute equal parts.  For Stevia, it’s trickier as it depends on which brand you use, or if you use liquid Stevia or not…just do a quick search, though, and it’s usually really easy to figure out).

For the Filling

8 oz Marscapone cheese

4 oz Unsweetened baking chocolate

8 oz Whipping cream

2 – 3  droppers Liquid Stevia

4 teaspoons Splenda

The Process

Make this incredibly easy pie crust first.  Then let it cool.  If you are time crunched, put the crust in the freezer to power-cool it.  Just don’t forget it’s in there!

Heat oven to 350 F. Melt the butter and mix the ingredients in a bowl till  it’s a ball of dough, place the ball in the greased pie dish and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

While the crust is cooling, make your filling. 

On stovetop, using med-low heat, melt your baking chocolate, stirring constantly.  Watch you don’t burn it.  You can use a double boiler if you want, though I didn’t for this recipe.  Once melted, stir in 2 droppers of liquid Stevia (the best tasting brand i have found for taste and lack of aftertaste is called Stevia Natural Liquid Stevia, from Stevia International Brand).

In a medium bowl, beat Marscapone with a fork until softened.   Stir this into the melted chocolate until blended well.

In another larger bowl, whip the cream and splenda (or use Stevia here, your choice) with your mixer until a nice whipped cream consistency.   Fold in the chocolate-marscapone mixture and stir only as much as you need to to blend everything to a uniform color and consistency.  What you have now is a cross between a cheesecake and mousse, so it’s lighter than cheesecake in texture, but heavier than a mousse pie.  Anyways, taste the filling for sweetness and adjust if not sweet enough.  Pour into cooled pie shell.  Chill for 1 hour.

There are about 16 carbs for the whole pie.  I don’t even want to know the calorie count.  🙂

The crust for this pie is certainly the easiest pie crust I’ve ever made.  Here is the original recipe I found online.  I can’t wait to use it as a base for other pies.  Stay tuned!

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