I was instantly intrigued by this incredible dessert and knew I had to make this one THM compliant(learn more about Trim Healthy Mama here). I was pleased that the ingredients list was simple and doing the leg work at making this a THM treat would be fairly easy. I was very shocked to discover this recipe is a very simple one to make. I’m happy to say it came out brilliantly, with my kids and hubby loving every bite. YAY!
The deep chocolate flavor of this chess pie goes perfectly with the almost velvety texture of the filling, and the sweetness of the pie crust. This is a treat even your non THM’ers will enjoy!
This is my favorite, I mean super duper favorite low carb crust to use when making pies. It’s not like a normal gluten dough, it takes a second to get used to but the flavor and texture are really incredible, as close as I’ve been able to come to the old fashioned, bad for you kind.
When making the dough I use my stand mixer and put all the ingredients (expect the water) in there to mix. (I use the paddle attachment on my KitchenAid Stand Mixer). It’s so easy that way…..as it mixes I pour the water in, in small amounts allowing it to fully blend in before adding more until it’s all in there.
When it’s done mixing it will feel just slightly wet and kind of sticky and that’s what you’re looking for. It’s so easy to just plop into your pie plate and press it out across the bottom and sides, be sure to bring it up a bit over the top edge of your pan dish so you can make a pretty crust edge. I use the traditional thumb and two fingers method, easy peasy!
Make sure you puncture the crust with a fork well so it doesn’t rise and ruin your pie.
The pie filling in this Chess Pie isn’t a super wet one, so there’s no need to pre bake the crust. This makes this pie even easier to make.
For the Pie Crust-
1 and 1/3 cups THM Baking Blend – OR – 1 and 1/3 cups Nili’s Baking Blend (linked here) (buy THM Baking Blend here)
1/4 cup + 2 Tbsp Softened Butter (not melted)
1/2 cups water
1/8 tsp Mineral Salt
1 Tbsp Erythritol – OR – 1 tsp of Super Sweet Blend – OR – 2 tsp Gentle Sweet (buy sweeteners here)
8 large eggs
1 cup Butter, melted then allowed to cool
4 Tbsp Finely Ground Almond Flour (buy here)
1/2 cup Dark Cocoa Powder
1/2 cup + 1 Tbsp THM Super Sweet – OR- 1 cup + 2 Tbsp THM Gentle Sweet -OR- 3 cups Xylitol or Erythritol (buy sweeteners here)
- Preheat Oven to 325 degrees.
- Add Blend Baking Blend, mineral salt, sweetener, eggs and softened butter in your stand mixer or bowl. Using a stand mixer, two forks, or a pastry blender, blend until it forms a crumbly texture.
- Add water 2 Tbsp at a time (making sure to blend well before adding more water). It will form a large ball and stay together well after all the water has been added.
- Work you dough by hand into your standard sized pie plate, flatten to evenly cover bottom and sides, shape your edges how you’d like.
- Poke the bottom of the pie with your fork, to prevent bubbling and lifting while baking
- Place all ingredients into a blender and blend on low until all ingredients are well combined.
- Pour pie filling into prepared (unbaked) pie dish
- Baked at 325 degrees for 1 hour (start checking at the 50 minute mark with a toothpick, this varies with different ovens) do not overcook!
- Take out and allow to fully cool before cutting.
This is the first low-carb pie crust that has tasted good to me. I have lots more plans now that I have found a crust I like. Thanks!
Awe thanks Julie.. I feel the same way about it….it opened up a world of possibilities.
Is there anything else I could use instead of the 4T of almond flour?
you could try subbing with another nut flour, or baking blend. You’d need to play with the amount as baking blend is very thirsty so you’d need to reduce the amount used.