Mocha Cream Pie
Mocha Cream Pie (59)
Coffee and chocolate come together to create a rich and indulgent pie, topped with a generous sprinkling of toasted coconut or a drizzle of melted dark chocolate.
Serves: 9 inch pie
Ingredients:
- 2 cups heavy cream
- 1/4 teaspoon white stevia powder
- 1 1/4 cups unsweetened carob chips
- 2 teaspoons Dacopa, or other instant grain coffee substitute
- 3/4 cup water
- 1 level teaspoon agar flakes*
- 1/8 teaspoon white stevia powder
- 9 inch prebaked Basic Pie Crust
- Toasted, shredded coconut for garnish
Try drizzling melted dark chocolate on top instead of coconut for an even more decadent chocolate dessert.
*Available in health food stores, agar - also known as kanten - is a natural jelling agent.
Directions:
- Place 1 cup of the cream and teaspoon stevia in a 2 quart pot over medium heat. As the cream begins to warm, gradually add the carob chips and stir until they have melted.
- Add the coffee substitute, water, and agar to the pot, and increase the temperature slightly. Stirring constantly, bring the mixture to a gentle simmer, and cook until it is smooth. Remove from the heat and let cool to room temperature.
- Place the remaining cream and 1/8 teaspoon stevia in a large mixing bowl. Using an electric hand-held mixer, beat the mixture until soft peaks form. Do not over-beat.
- Fold the cooled carob mixture into the whipped cream, blending carefully but thoroughly. Pour the filling mixture into the crust and refrigerate for at least 1 hour.
- Before serving, garnish with toasted coconut.
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