Craving a decadent chocolate dessert without the sugar overload? Get ready to discover the most incredible sugar-free chocolate pie that proves healthy eating doesn't mean sacrificing flavor! This mouthwatering recipe is about to revolutionize your dessert game, offering all the rich, creamy chocolate goodness you love, minus the sugar crash. Whether you're watching your sugar intake, following a low-carb diet, or simply looking for a guilt-free treat, this chocolate pie is your ultimate solution!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 sugar-free pie crust
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 2 cups almond milk
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional for topping)
Instructions
- Prepare the pie crust according to package instructions for a sugar-free pie crust. If using a homemade crust, blind bake it until golden brown and set aside to cool completely.
- In a medium saucepan, whisk together unsweetened cocoa powder, granulated erythritol, and cornstarch until well combined and free of lumps.
- Gradually pour in the almond milk, whisking constantly to prevent any dry ingredients from sticking to the bottom of the pan.
- Place the saucepan over medium heat and cook, stirring continuously with a wooden spoon or silicone spatula to prevent scorching.
- Continue cooking and stirring until the mixture begins to thicken and bubble, approximately 8-10 minutes. The consistency should be smooth and coating the back of a spoon.
- Remove from heat and stir in the vanilla extract, mixing thoroughly to incorporate.
- Pour the chocolate filling into the prepared pie crust, smoothing the top with a spatula to ensure an even surface.
- Allow the pie to cool at room temperature for about 15-20 minutes, then refrigerate for at least 2-3 hours or until the filling is completely set and chilled.
- Optional: Before serving, whip the heavy cream until soft peaks form and spread or pipe on top of the chilled pie for added richness.
- Slice and serve chilled. Store any remaining pie in the refrigerator, covered, for up to 3-4 days.
Tips
- Cornstarch is crucial for achieving the perfect pie filling consistency, so whisk it thoroughly to avoid lumps.
- Constant stirring is key when cooking the filling to prevent burning and ensure a smooth texture.
- Use a high-quality unsweetened cocoa powder for the most intense chocolate flavor.
- Let the pie cool completely before slicing to ensure the filling sets properly.
- For an extra-smooth filling, strain the mixture through a fine-mesh sieve before pouring into the crust.
- If you don't have erythritol, you can substitute with another sugar-free sweetener like stevia or monk fruit sweetener.
- Chill the pie for at least 3 hours for the best texture and flavor development.
- For a dairy-free version, replace heavy cream with coconut cream when making the topping.
- Always use a reliable sugar-free pie crust to maintain the low-sugar profile of the dessert.
- Store the pie in an airtight container in the refrigerator to maintain its freshness and texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
