Heart Healthy Chocolate Pie

(from kylerhea’s recipe box)

Yield: one 9-inch pie

Source: Tate's Bake Shop recipe

Categories: May2010, dessert, pie, try*this

Ingredients

  • Graham Cracker Crust
  • 2 cups low fat graham cracker crumbs (almost 2 sleeves ground in the food processor)
  • 2 Tablespoons almond butter
  • 1/4 cup unsalted butter, melted
  • 2 Tablespoons maple syrup
  • 8 ounces low fat cream cheese
  • 3 Tablespoons dark brown sugar
  • 8 ounces silken tofu
  • 2 teaspoons vanilla
  • 6 ounces dark chocolate, melted
  • 2 egg whites
  • Topping
  • 1/2 cup heavy cream
  • 1/2 cup non-fat Greek yogurt
  • 1/3 cup fruit sweetened raspberry jam, seedless
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla
  • Raspberry Coulis
  • 2 cups frozen unsweetened raspberries
  • 1 tablespoon water
  • 5 Tablespoons sugar
  • 1 pint fresh raspberries (optional)
  • Preheat oven to 325 degrees.

Directions

  1. Prepare Crust

  2. In a food processor, grind graham crackers.

  3. Add almond butter, melted butter and maple syrup.

  4. Process till mixture comes together a bit and all the graham crackers are moist.

  5. Dump crumbs into 9-inch pie pan.

  6. Press into pan, forming a crust, but don’t press too hard or the crust will be very hard.

  7. Set aside, or freeze for a later use.

  8. In a large mixing bowl, with a paddle attachment, blend cream cheese with sugar till smooth.

  9. Add tofu and vanilla. Mix till well combined, scraping down bowl and mixing again.

  10. While the mixing is running, add melted chocolate and beat until smooth and incorporated.

  11. In a separate bowl, beat egg whites till stiff.

  12. Fold egg whites into chocolate mixture.

  13. Spoon mixture into prepared crust.

  14. Place pie on baking sheet.

  15. Bake for 40 minutes. Remove from oven and let pie cool. Will appear wet in the middle, do not over bake.

  16. Refrigerate a couple of hours before serving.

  17. Prepare topping

  18. In a small bowl, whip heavy cream till it start to thicken.

  19. Add yogurt, vanilla, sugar and raspberry butter.

  20. Whip till thickened.

  21. Spread evenly on top of pie.

  22. Prepare Raspberry Coulis

  23. In a small saucepan, heat the ingredients until raspberries break up and sugar is melted and mixture is smooth.

  24. Pour mixture through a sieve over a bowl, to remove seeds.

  25. Refrigerate till ready to use.

  26. Yield: 1 cup raspberry sauce

  27. Top with fresh raspberries and raspberry coulis

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