Chocolate-Rum Pie

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Chocolate-Rum Pie

Prep time: 4 hours

• Cooking time: 30 minutes
• Phase Choice:
  

Net Carbs: 4.2 Fiber: 1.8 Protein: 3.8 Fat: 15.8 Calories: 169
Servings Quantity: 16

Ingredients

• 14 Tablespoons soy flour
• 1 Teaspoon baking soda
• 4 Tablespoons unsalted butter, at room temperature, cut into small pieces
• 1 Tablespoon sour cream
• 1 1/2 Cups heavy cream, divided
• 4 Tablespoons water, divided
• 3 Ounces unsweetened baking chocolate, coarsely chopped
• 1/4 Cup unsweetened cocoa powder
• 2 large eggs, lightly beaten
• 3/4 Cup granular sugar substitute (sucralose)
• 1 Teaspoon rum extract
• 1 Teaspoon vanilla extract

Directions

1. For the pie crust: In a food processor, combine soy flour , baking powder, butter, 3 oz of cream cheese and sour cream; process just until mixed and dough holds together. Form into a ball, then shape into a disc. Wrap well in plastic and chill for 20 minutes.
2. Reserve one-quarter of dough. From remaining dough, pinch off small (1/2-inch) balls of dough and evenly distribute on bottom and sides of a 9-inch pie plate. Using your fingers, evenly press dough onto bottom and sides to form a crust. Using reserved dough and following the same method, form a rim around the top edge of crust; using the tines of a fork, lightly press into rim of pastry to make an attractive border. Prick bottom with fork. Chill for 30 minutes in freezer.
3. Heat oven to 425°F. Using small strips of aluminum foil, carefully crimp over edge of crust (to prevent over-browning). Loosely tent a sheet of foil over entire crust. Bake for 10 minutes. Reduce oven temperature to 375°F and bake 10 minutes. Carefully remove tent and crimped foil on crust edge (edge will be very fragile). Return to oven and bake until golden brown, about 1 minute more. Cool completely on a wire rack.
4. For the filling: Place 3/4 cup of the cream, 2 tablespoons of the water, chocolate and cocoa powder in a medium saucepan. Cook over medium-low heat, whisking, until chocolate melts and mixture is smooth, 5 to 7 minutes. Remove from heat; set aside.
5. In a medium bowl, whisk egg yolks, 1/4 cup cream, remaining 2 tablespoons water and the sugar substitute together until blended. Whisk chocolate mixture until smooth. Gradually whisk one-third of the chocolate mixture into the egg-yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine. Return to heat and cook over medium-low heat, stirring constantly for 3 minutes (DO NOT OVERCOOK). Remove from heat and cool to room temperature. Stir in rum and vanilla extracts.
6. In a medium bowl, with an electric mixer on medium, beat remaining 1/2 cup cream to soft peaks. Fold in chocolate mixture, folding just until blended and no streaks appear. Pour into prepared pie crust and smooth top. Chill until set, at least 4 hours. (The pie can be made prepare up to this point and chilled overnight.) Top with whipped cream and garnish with mint leaves (optional).
7. Makes 16 servings.