Wow, this pie was over-the-top good!  It was too good perhaps as we managed to finish the pie in 3 days, my husband and me. This easy-to-assemble pie has a rich and creamy chocolate no-bake filling and will definitely help with any major chocolate cravings.  This pie makes use of readily-available cocoa.


1 cup Gluten-Free Bake Mix 2 (250 mL)

2 tbsp cocoa (30 mL)

1/4 cup butter, melted (60 mL)

1 tbsp cream, OR milk (15 mL)

Liquid sweetener (sucralose or stevia)  to equal 1/3 cup sugar (75 mL)

2 tbsp powdered erythritoll (30 mL)

1/4 tsp vanilla extract (1 mL)

Chocolate Mousse Filling:

8 oz cream cheese, softened (250 g)

1 cup whipping cream (250 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1/2 cup powdered erythritol (125 mL)

1/3 cup cocoa (75 mL)

1 cup water (250 mL)

3 tsp unflavored gelatin (15 mL)

1/2 tsp vanilla extract (2 mL)

Preheat the oven to 350°F (180°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, page___ and cocoa.  In small bowl, combine melted butter, cream, OR milk, liquid sweetener, powdered erythritol and vanilla extract.  Add to dry ingredients and mix well.  Using plastic wrap, press the crust into a 9-inch (23 cm) glass pie dish.  Bake 5 minutes. 

Chocolate Mousse Filling:  In bowl with mixer, mix cream cheese, whipping cream, liquid sweetener, erythritol and cocoa.  In small bowl, pour water and stir in gelatin.  Heat 1 minute in microwave oven to dissolve gelatin.  Add to cream cheese mixture and mix on low speed.  Pour filling over cooled crust.  Sprinkle grated unsweetened chocolate over top, if desired, and refrigerate.   

Yield:  10 servings

1 serving

249.9 calories

6.1 g protein

23.2 g fat

1.8 g fiber

4.4 g net carbs



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