Ahh, it feels good to be back with an actual recipe!
I feel guilty on occasion sharing pictures of my creations, because while I thoroughly enjoy making a 25 step, 60 ingredient, 2 day-process dessert recipe, I know there are MANY people out there who do not share in that joy. I imagine they groan when they see me sharing those pictures, because WHO ON EARTH has TIME to do THAT!?!?!
It’s now become my goal to share more ingredient, time, & shopping list friendly recipes with you all, so I don;t have to hear groans. 🙂
This recipe came about whilst (once again!) I was at work testing a seasonal cream pie recipe. (It was a Pumpkin Cream Pie recipe, in case you’re wondering!). My mind is now OVERFLOWING with variations of pie recipes to bring you.
Mint Chocolate Chip, anyone? How about Peanut Butter Chocolate…..Coconut Joy…..Pumpkin….Lemon Gingersnap?? (I think you get the picture. I hope to bring you those recipes & more this fall!) Any other suggestions from you, my dear viewers?? I love suggestions & welcome the challenge.
This pie is on the rather rich & sumptuous Heavy S side, what with the almond meal crust, cream, chocolate, & neufchatel cheeses, so you will easily be able to get 10 servings out of this. I like to enjoy it as my snack or meal, rather than an add-on to my meal.
1-9 inchpie crust of your choice, baked(I like to use about 3/4 of this recipe, with the cinnamon omitted)
⅓cupSwerve confectioners style sugar (or equivalent of other on plan sweetener)
1cupsugar free white chocolate chips(I prefer the Lily’s brand.)
2- 8 oz. pkgs.neufchatel cheese,softened
1 ½teaspoonslemon juice
2-6oz. pkgs. packages fresh raspberries,divided (it will be approximately 2 2/3 cup raspberries, TOTAL)
Bake pie crust of your choice & set aside to cool.
While crust is cooling, whip together using either a hand or stand mixer, 1 ⅔ cups of heavy cream with the vanilla and sweetener until slightly stiff peaks form & set aside.
Over VERY low heat or in top of double boiler over barely simmering water, melt white chocolate chips and ⅓ cup heavy cream together, stirring until smooth. Remove from heat and set aside.
Whip the Neufchâtel cheese until smooth, using either a hand or stand mixer.
Add melted white chocolate mixture, salt, & lemon juice to neufchatel cheese and whip until smooth again, scraping bowl down as necessary.
Add half of raspberries (you could probably use all of them if you so desire, I just like to garnish the pie with them!) to neufchatel cheese/white chocolate mixture & mix on low until mixed in and pie is lightly tinted pink. (There will still be chunks of raspberry.)
Fold ½ of whipped cream into berry mixture and scrape into cooled pie crust, spreading to fill crust evenly.
Either pipe or spread the remaining half of whipped cream decoratively over top of pie.
Garnish with remainder of fresh raspberries and a few white chocolate chips if desired!
Divided amounts for ingredients:Cream: 1/3 cup for melting white chocolate, 1 2/3 cup for remainder of recipe.Raspberries: 1-6 oz. package or 1 1/3 cups per step.
I’ve been working on creating some dairy free (as in not even any butter!) recipes for one of my older sisters who is not able to handle ANY dairy at this point in her life. She also is unable to handle any sweeteners except honey, coconut sugar, & pure stevia.
Nothing makes me happier than to have a challenge like that and come up with a recipe that brings joy to the person who has to deal with those challenges. I was able to take my regular recipe for Flourless Chocolate Cake and transform it into a delicious dairy free dessert for her 18th wedding anniversary dinner. Even my brother in law said it was delicious, except for the coffee flavor. 🙂 You definitely don’t need to add the espresso/coffee, but I find it brings out SUCH a depth of flavor that I don’t like to leave it out
Now, as general rule coconut sugar & honey are not recommended sweeteners on THM, except for children and those who don’t feel the need (or don’t happen to have a sweet tooth the size of Texas like me!) to consume desserts, except on the rare occasion, like my sister.
That’s not to say I didn’t enjoy a piece when I made it. How could you resist a piece of beauty like this!
I haven’t tested it, but you may substitute an equivalent on plan sweetener for the coconut sugar, following the same directions as with the coconut sugar.
Preheat oven to 325°. Line a round 6 inch pan with parchment paper, grease pan and dust with unsweetened cocoa powder. Place in a 13×9 pan and set aside. Bring a kettle of water to a boil.
Using a hand mixer on high speed, beat eggs, coconut sugar, vanilla, and salt until foamy, increased in volume, and lightened in color, about 5 minutes.
Meanwhile, in a heatproof bowl set over a saucepan of simmering water, melt unsweetened chocolate, butter flavored coconut oil, and espresso (if using) until smooth and very warm, stirring once or twice.
Using a large rubber spatula, fold ⅓ of egg mixture into melted chocolate mixture until only a few streaks of egg are visible. Fold in ½ of remaining foam, then last of remaining foam until mixture is completely mixed with no streaks of egg foam remaining.
Scrape batter into prepared pan and smooth top with rubber spatula.
Set 13 x 9 pan on oven rack and pour enough boiling water into pan to come about ½ way up side of pan. Bake until cake has risen just slightly, edges are just beginning to set, and instant read thermometer inserted in center of cake register 140°, about 18-20 minutes.
Remove cake from water and set on wire rack to cool to room temperature. (Run thin knife between edge of cake and cake pan to loosen.)
Remove from pan and place on desired serving tray. Glaze and garnish as desired.
Place unsweetened chocolate in a small bowl.
Combine remaining glaze ingredients in a small pan and bring to a boil. Boil until coconut sugar is dissolved, about 1-2 minutes.
Pour coconut milk mixture over chopped chocolate and whisk until smooth.
Pour over cooled cake and garnish with fresh fruit, mint leaves and grated chocolate as desired.
You will have leftover glaze, as I wasn’t about to use 1/2 a can of coconut cream! 🙂 You may use it as glaze for another baked good, stir it into coffee for a mocha or just eat it!Recipe may be doubled to make a 9 inch cake. However, the glaze recipe will not need to be.If using a springform pan, tightly wrap in foil to create a waterproof wrap for the pan.If doubling recipe, place the 9 inch pan in a large roasting pan. To make cake look super professional, place baked cake on cake pad of same size, set on cooling rack placed on sheet pan or over news/parchment paper and then glaze. Once glaze is set, place on desired serving dish, garnish and serve.