Chocolate Birthday Pie
Almond Crust
1 c. ground almonds
3 T. Splenda (or equivalent Stevia)
3 T. melted butter
Preheat the oven to 375 F.
In a bowl mix the dry ingredients. Pour in the
melted butter. Mix well.
Press into a pie pan. Bake crust for 8 to 10
minutes - until lightly golden. While the crust is cooling assemble
the pie.
Chocolate Cheesecake filling
2 c. lasagna style cottage cheese
3 eggs
1/2 c. full fat sour cream
2 oz (blocks) unsweetened baking chocolate, melted
(microwave 60% for 2 or 3 minutes - keep an eye on it.)
1 1/4 c. Splenda (or equivalent Stevia)
Leave oven at 375 F. Move the top rack in your
oven to the top or second from the top shelf, and place a flat pan of
water on the bottom rack.
Put the cottage cheese, eggs, Splenda and sour
cream in your blender. Run the blender, scraping down the sides now
and then, until this mixture is very smooth. Add the melted chocolate
and immediately blend again. Pour into the pre-baked crust. Place the
cake on the top rake of your oven (leaving the flat pan of water in
the bottom). Bake for 40 to 45 minutes. (Test for doneness with a
toothpick)
Cool then chill well before serving. Serve with
whipped cream or no sugar added ice cream.
This is my favourite whipped cream recipe
Whipped Cream
1 c. Whipping cream
1/3 c. Splenda
1 t. Vanilla
Whip the heavy cream until frothy. Add Splenda and
vanilla and whip until soft peaks form. Store leftovers in a glass
dish.
This is an easy, easy pie to make... and I love the dark chocolate taste of it.
I forgot to take my camera when I went over to see Mom and Dad - so I don't have a picture of him today. I do have a picture of the cooling pie...
It was delicious!
