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Chocolate Cream Pie

by Michele Pesula Kuegler | December 24th, 2012 | Desserts, Recipes
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For our final week of holiday treats, I am pleased to share a recipe from one of the PKP specialists, Melissa Koerner.  She serves a dual role, as both a fitness expert and nutrition expert at My Fitness Tunes.  Melissa has been sharing her expertise with our readers since the spring of 2012.

This recipe is for chocolate cream pie.  We’re big chocolate lovers in my family, and pie (of all varieties) is a staple for our holiday meals.  As a health and fitness coach, it’s important for me and my family to make healthier choices even around the holidays, but we also don’t want to forgo our sweet traditions.  So, I came up with this healthy recipe, which is made entirely from scratch with whole organic ingredients.  That way we can still indulge in a holiday dessert without feeling guilty or yucky after.  I hope you enjoy this recipe as much as we do!

Chocolate Cream Pie


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Pie Filling
  1. 1/2 cup raw honey
  2. 2 Tb. raw cacao (cocoa powder will do, too)
  3. 1/4 cup brown rice flour (to thicken mixture)
  4. 1/8 tsp. sea salt
  5. 2-3/4 cups raw milk or cream for pudding (we use cream for extra creaminess 🙂
  6. 1/2 cup cream for whipped cream
  7. 2 Tb. butter
  8. 1 Tb. vanilla extract
  9. 1 Tb. maple syrup (optional: used to sweeten whipped cream)
Pie Crust
  1. 2 cups walnuts (I used a mix of walnuts, pecans and almonds)
  2. 3 Tb. butter, softened
  3. 2 tsp. cinnamon
  4. Stevia to taste (optional–you could also use maple syrup)
Pie Filling
  1. In a medium saucepan, whisk together honey, cacao powder, flour and salt. Place over medium heat and whisk in milk or cream slowly.
  2. Bring to a slight boil and cook, whisking constantly until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in butter and vanilla.
  3. Let cool briefly and serve warm or chilled. Serve plain or topped with homemade whipped cream, chopped nuts and coconut shavings.
Pie Crust
  1. Put nuts into a grinder or food processor and ground them until fine.
  2. Combine with remaining ingredients, pat into pie pan and bake at 350 degrees for 12 minutes.
Notes
  1. *To make your own whipped cream use an electric mixer and whip the cream on high until it makes peaks. Free free to add some maple syrup to sweeten it. (I personally don’t add anything as the pudding is sweet enough.)
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