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Chocolate Haupia Pie (THM S, low carb, keto)

A lightened up version of the well loved chocolate-haupia pie
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert (THM S)
Servings 8 -10

Ingredients
  

  • 1 can lite coconut milk
  • 1 c. unsweetened almond milk
  • 1/2 c. + 1 T. gentle sweet or 3/4 c. of a powdered sweetener not sweetened with stevia
  • 1 1/2 T. xantham or gluccie
  • 1 c. sugar free chocolate chips
  • 2 t. coconut oil

Cream Topping:

  • 1 c. heavy cream
  • 1/4 c. gentle sweet
  • 1 t. vanilla
  • 1 t. coconut extract (optional but yummy)

Crust:

  • 2/3 c. THM baking blend or almond flour
  • 2/3 c. NCEB mix or use an additional 2/3 baking blend or almond flour
  • 1/4 c. + 2 T. softened butter
  • 1 egg
  • 1/2 c. water
  • 1/4 t. mineral salt
  • 1 T. gentle sweet

Instructions
 

Crust:

  • Preheat the oven to 350
  • Use a mixer to blend all the ingredients but the water until it becomes crumbly
  • Slowly add in water until the dough sticks together
  • Place the dough on top of parchment paper, add another piece on top & roll out until about1/4 inch thick
  • Take the top parchment piece off the dough & flip the dough on the other piece of the parchment paper over & into a greased pie pan
  • Carefully remove the 2nd piece of parchment & press the dough into the pie pan
  • Flute the edges as desired
  • Using a fork, poke several holes in the crust to prevent bubbling while cooking
  • Bake for 10-12 minutes or until the edges are brown and the middle is firm
  • Let cool

Pie Filling:

  • Whisk together coconut milk, almond milk and sweetener in a medium saucepan to create the haupia
  • Bring to a boil
  • Slowly add in xantham or gluccie, 1/2 T. at a time, whisking vigorously
  • Reduce heat & whisk for 6 minutes or until thickened
  • Melt the chocolate chips with the coconut oil in the microwave a minute at a time at 50% power until the chocolate is smooth
  • Combine half the haupia mixture to the melted chocolate
  • Spoon the chocolate/haupia layer into the cooled pie crust & smooth out with a spatula
  • Spoon the rest of the haupia on top of the chocolate/haupia layer & refrigerate
  • 30 minutes to an hour before serving the pie, make the cream topping. Add the cream and 1/4 c. gentle sweet to a frozen bowl and beat until stiff peaks form.
  • Pipe cream on top of the haupia layer and use a microplane to grate sugar free chocolate on top