COPYCAT TOLL-HOUSE CHOCOLATE CHIP WALNUT PIE

 





COPYCAT TOLL-HOUSE CHOCOLATE CHIP WALNUT PIE

If you love walnuts and chocolate, this is such a great pie.  You will have difficulty leaving it alone was my experience.  Delicious!  I liked it cold out of the refrigerator; however it may also be served warm with low-carb vanilla ice cream or whipped cream or my fabulous Crème Fraiche.  I am very happy with the pie crust.  It is the best low-carb pie crust I have yet made.  It will hold up to even very moist fillings by staying firm.  Awesome crust and this filling is delicious and super easy to make.


Fabulous Pie Crust (Please click here for recipe)

Filling:

2 eggs

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

1/2 cup Gluten-Free Bake Mix 2 (125 mL)

1/4 cup powdered erythritol, OR (60 mL)

  coffee sweetener packets

3/4 cup butter, softened (175 mL)

1 cup  sugar-free chocolate chips, OR this one (250 mL)

1 cup chopped walnuts (250 mL)

 

Preheat the oven to 325°F (160°C).  

Prepare Fabulous Pie Crust and place in 9-inch (23 cm) glass pie dish.  Flute the edges attractively.  Do not bake. 

In food processor or in bowl with mixer, beat the eggs at high speed until light and foamy.  Add liquid sweetener, Gluten-Free Bake Mix 2, powdered erythritol, OR coffee sweetener and mix until combined.  Add softened butter; mix.  Stir in chocolate chips and walnuts.  Spoon into the pie crust.  Bake around 30 to 35 minutes, or until set and a sharp knife inserted halfway between the crust and the center of the pie comes out mostly clean (keeping in mind the melted chocolate could skew things abit).  Cool on wire rack.

Yield:  10 servings

1 serving

440 calories

10.1 g protein

37.8 g fat

0.6 g fiber

7.1 g net carbs


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