Tin Roof Freezer Pie
This started out with Cocoa-Peanut Logs, a simple cookie-bar
recipe in 500 Low-Carb Recipes, and just-grew!
Crust:
3 ounces (85 grams) sugar-free dark (semisweet) chocolate (2
average-sized bars)
1/4 cup (60 grams) natural peanut butter 2 cups (60 grams)
crisp soy cereal (like Rice Krispies, only made from soy-
Keto makes one)
Filling:
2 packages (4-serving size) sugar-free vanilla instant
pudding mix 1 cup (225 milliliters) heavy cream 1 cup (225
milliliters) water 2 cups (260 grams) no-sugar-added vanilla
ice cream, softened (but not melted!) 1 batch Sugar-Free
Chocolate Sauce (page xx)
2/2 cup (75 grams) dry roasted, salted peanuts, chopped
Over lowest possible heat, melt the sugar-free dark
chocolate and the peanut butter together. Mix them up, then
stir in the crisp soy cereal, stirring until the cereal is
evenly coated with the chocolate/peanut butter mixture.
Turn this mixture into a 10" (25-centimeter) pie plate
you've sprayed well with nonstick cooking spray, and press
firmly into place. Chill your crust while you make the
filling. In a good-sized mixing bowl, combine the pudding
mix, cream and water, and beat with an electric mixer until
well combined. Add the softened ice cream and beat until
just combined. Pour half this mixture into the now-chilled
chocolate-peanut butter crust and top with half the
chocolate sauce. Pour in the rest of the filling, top with
the rest of the sauce and sprinkle the chopped peanuts on
top. Stash your pie in the freezer, and chill it for at
least several hours. Then take it out of the freezer about
15-20 minutes before you plan to serve it, to let it soften
a bit, but not thaw, before you serve it.
8-12 servings
Assuming 8, each will have 8 grams of carbohydrate and 3
grams of fiber, for a usable carb count of 5 grams; 13 grams
protein, 338 calories.
Sugar-Free Chocolate Sauce
This is as good as any sugar-based chocolate sauce you've
ever had, if I do say so myself. Don't try to make this with
Splenda, it won't work - the polyol sweetener somehow makes
the water and the chocolate combine. It's chemistry, or
magic, or some darned thing.
3/3 cup (80 milliliters) water 2 ounces (60 grams) bitter
baking chocolate
4/2 cup maltitol 3 tablespoons butter
5/4 teaspoon vanilla
Put the water and bitter chocolate in a glass measuring cup
and microwave on high for 1-1-1/2 minutes, or until
chocolate is melted. Stir in the maltitol and microwave on
high for another 3 minutes, stirring halfway through. Stir
in the butter and vanilla, and it's ready to serve (or make
into a pie!).
Note: This worked beautifully with maltitol. However, when I
tried to make it with erythritol, it started out fine
but crystallized and turned grainy as it cooled-though
it would still have been okay used hot over ice cream,
it wouldn't have worked for frozen pies
Makes roughly 1 cup, or 8 servings of 2 tablespoons each. 2
grams of carbohydrate and 1 gram of fiber, not including the
maltitol, for a usable carb count of 1 gram; 1 gram protein;
75 calories.
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