I am sure by now if you have been following some of my posts you know that I am living a Trim Healthy Mama lifestyle! If not, basically, it’s an amazing book that helped me turn my health around by just how I eat. I eat delicious foods but stay away from sugar, processed foods, & bad carbs. I still eat good carbs so don’t think it’s a “no carb” diet. NOT the case! I eat brown rice, lentils, sprouted breads, beans, fruit, etc etc. But my latest recipe is me turning a coffee flavored chocolate pie into a Trim Healthy Mama friendly pie! It’s sugar free and gluten free but it still has all the wonderful taste that a regular sugary pie would have. I hope you give it a chance and try it out! One thing I make sure of is that my recipes are approved of by my family. If they don’t like it or I don’t like it I won’t post it. I enjoy food and I want my recipes to taste good! 🙂
Here we go… cream your butter, egg, vanilla, sweetener (I use xylitol, you might want to grind it up really fine so it will be smoother. You can do that with a coffee bean grinder or a blender or a food processor. If you don’t want to use xylitol you can use Truvia or Stevia or Swerve, which ever works best for you).
Add your cup & a half of Almond Flour, baking soda, & salt to the butter mixture. Blend well. Add nuts to mixture & blend again.
Spray a pie dish with Coconut Cooking Spray. I get mine at Trader Joe’s really inexpensively! I love that store!
Scoop into the pie dish and press around. I placed mine into the freezer for about 5 minutes to harden a little to make it easier to press.
Bake crust for 20 minutes on 375 degrees.
Allow crust to cool completely.
Heat up water and add the chocolate and instant coffee grounds. Allow to cool a little before pouring into cream cheese
Now blend your cream cheese, heavy whipping cream or half & half, coffee/chocolate mixture, sweetener, and vanilla.
Pour into the cooled cookie pie crust. Smooth around.
Whip up heavy whipping cream, sweetener, & vanilla. Spread over cream cheese mixtures.
Take a small amount of a very dark chocolate (85%) bar and chunk it up with a knife.
Cut yourself a big ole piece of pie (you can let the pie cool in the fridge or just eat it right them) and enjoy with out any guilt!!
If you just happen to be following the Trim Health Mama book, this is a heavy S dessert! But very delicious & rich!!
MOCHA CHEESECAKE COOKIE PIE
1 and a half a cup of almond flour
1 stick of butter
1/2 cup to 1 cup of sweetener (again I used xylitol but your can use Truvia or Swerve or Stevia just a couple drops or sprinkles of Stevia)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup of pecan pieces
1 tsp vanilla
1- 8oz package cream cheese
1/4 cup heavy whipping cream or half & half
1 cup of sweetener
1/4 cup hot water
1/2 oz unsweetened chocolate baking bar
1 tbsp. instant coffee grounds
1 tsp vanilla
1/3 cup of heaving whipping cream
1/3 cup sweetener
1 tsp vanilla
1 oz 85% chocolate bar piece
Cream your butter, sweetener, egg, & vanilla. Add your almond flour, salt, soda, & pecan pieces. Blend well. Press into a sprayed pie dish. You may need to place dish into freezer to make it easier to press into dish. Bake at 375 degrees for 20 minutes. Let the cookie pie crust cool completely. Heat up a 1/4 cup of hot water. Add your unsweet chocolate to the hot water and your instant coffee grounds. Let that cool down before adding that to your cream cheese. Mix the cream cheese, sweetener, heavy whipping cream, vanilla, & cooled chocolate/coffee mixture together. Pour into the cooled cookie pie crust. Whip up the heavy whipping, vanilla, & sweetener. Spread that on top. Chunk up the dark chocolate and sprinkle on top of the pie. Allow to firm up in fridge for 30 minutes or enjoy right away!
.Everyone loved it.It was very easy to make . Thank you for sharing.
Yay, I’m so happy to hear this! 🙂
Would making it without the coffee grounds change it significantly you think?
No, it shouldn’t make that big of a difference.. just won’t have the coffee flavor1 😉
Hi! I’m making this now, but wondering if I can make the topping with just half and half. I didn’t pick up heavy whipping cream. 🙁
I don’t think anything would work but the heavy whip… unless you had coconut cream and then that might work!! 🙂
I made this for my family last weekend. It was a huge success! I did use ground coffee in place of instant coffee, as I often do, and the flavor was wonderful!
I’m in the process of making it again. The only thing I will do differently this time is reduce the sweetener in the filling. I used one cup of powdered xylitol previously which made it too sweet for the majority of us. This time I’m going with half a cup.
Thanks, Mrs. Criddles for your amazing recipes!
Yay, thank you so much for telling me!! 🙂
I am making this now, but the filling turned out very runny and the chocolate didn’t melt like it should’ve so there’s little flecks of chocolate in it. I followed the recipe to a T and what size dish are you using because it seems to be A LOT of cookie crust, maybe deep dish? . Sorry, not sure if I did something wrong.
hmmm… that’s odd. I did use a larger pie dish but it wasn’t really deep dish. I think it’s larger than the metal kind though. As far as the filling… if it’s too runny you can add some thickener like gluc or xanthan gum!
Toni Hamilton says
Oh this pie sounds so yummy! I have everything but the instant coffee. I notice above that someone used regular coffee grounds instead. Would you use the same amount?
I think that would work… or you could use leftover coffee!
If I replace instant coffee grounds with real do I use the same amount? Thanks! Can’t wait to try this but I don’t have instant coffee.
I think I would use just leftover coffee instead of grounds…
This was delicious! My husband hates stevia so I was trying to hid it and cut back on Truvia amounts. I did 1/4 c. in the cookie base and 1/4c. in the filling and a couple tablespoons in the topping and it turned out very sweet and my husband loved it. After I told him it had stevia in it he said he could taste a bit of the after taste, but he still really liked it. The kids of course loved it! I did use regular coffee grounds. I was so encouraged by it that I tried a little Truvia in his coffee and he noticed! Dang! Oh well, at least this was a hit!
Haha sweetener is such a personal preference! I love love Gentle Sweet because of the no after taste!! I am glad they liked it though!! 🙂
I make a frozen mocha pie for my husband on his birthday. I am really looking forward to trying your version for myself. He loves THM too so maybe I won’t even need to make 2 pies next year.