Low Carb Black Bottom Pie
“This recipe for Black bottom pie is an old fashioned favorite of dense chocolate custard and lighter-than-air chiffon filling topped with whipped cream and chocolate shavings.” Low Carb Black Bottom Pie – You must try this recipe.
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- 1 1/4 cup heavy cream
- 3/4 cup almond milk
- 1/4 cup water
- 1 tbsp gelatin
- 2/3 cup Sukrin 1 (or Swerve Granulated)
- 2 tsp cornstarch (or arrowroot powder)
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 3 large egg yolks**
- 1 whole egg
- 1 1/2 oz unsweetened baking chocolate
- 1 cup custard
- remaining custard
- 1 tbsp rum, bourbon, or brandy
- 1 tsp vanilla
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1/4 cup Sukrin Melis Icing Sugar (or Swerve Confectioners)
- 1/2 cup heavy cream
- shaved chocolate
- Separate 3 of the eggs into yolks and whites. Make sure not to get any yolks in the whites or they won’t whip into a meringue, which is needed for the chiffon.
- Finely chop the unsweetened baking chocolate and place into a small heat safe bowl large enough to accommodate 1 cup of the custard, later.
- Put the water in a small bowl and sprinkle the gelatin over the surface to bloom.
- Mix the 2/3 cup sweetener, cornstarch (or arrowroot), xanthan gum and salt together in a small pot. Whisk in the egg yolks and whole egg. Whisk in the heavy cream and almond milk.
- Turn the heat to medium low. Whisk slowly but continuously until the mixture begins to thicken, about 8-10 minutes, paying particular attention to the sides and bottom of the pot. Whisk briskly while the custard continues to cook and thicken, about 2-4 more minutes. Remove the custard from the heat and whisk for an additional 2 minutes.
- Remove one cup of the hot custard and add it to the chopped chocolate. Whisk until the chocolate is blended. Let cool, then pour into the pie crust. Cover and refrigerate.
- Tear the bloomed gelatin into small pieces and add it to the remaining custard.
- Whisk until the gelatin melts completely. Cover the custard with cling film, leaving a small gap for steam to escape. Refrigerate for 2-3 hours until it has cooled.
- Once the remaining custard has cooled, place the egg whites in a medium bowl and sprinkle with the cream of tartar. Using a hand or stand mixer, whisk over medium-high speed until the egg whites quadruple in volume, are glossy and hold a stiff peak when the beaters are brought straight up from the bowl. Set aside.
- Remove the cooled custard from the refrigerator and whisk to loosen it’s texture with a hand or stand mixer. Add the vanilla and rum (or your flavoring of choice) and whip again. Now is the time to adjust the sweetness with powdered stevia or stevia glycerite if you want it sweeter.
- Add 1/3 of the meringue to the custard and mix gently with a hand mixer. Fold half of the remaining meringue into the lightened custard with a large rubber spatula.
- Gently but thoroughly fold the remaining meringue into the custard completing the chiffon layer. Spoon into the pie crust and smooth to the edges. Refrigerate uncovered for several hours. Then, cover loosely with cling wrap and refrigerate overnight.
- Whip the heavy cream with the sweetener until it’s thick. Spoon onto the pie and swirl with a spoon. Top with chocolate shavings if you wish. To shave the chocolate, use a vegetable peeler as if you were peeling a carrot.
- Serves 10.
- Enjoy! 🙂
Per Serving: 273 calories; 26 g fat; 7.8 g carbohydrates; 6 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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