Sugar Free German Chocolate Pie Recipes

SUGAR FREE GERMAN CHOCOLATE CAKE

Steps:

• Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
• Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
• Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
• In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. 1/2 chocolate, mix, 1/2 flour, mix, repeat). Then you can add the buttermilk and mix gently.
• For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
• Bake this cake for 28-30 minutes or until a toothpick comes out clean.

SUGARLESS GERMAN CHOCOLATE PIE

Steps:

• For the Crust:
• Melt butter in microwave and allow to cool slightly. in a small bowl combine cocoa powder, almond flour, sweetener and whisk to combine. stir in melted butter . Press crust mixture into a pie plate, mine was a 9".
• Place in refrigerator until hardened.
• For the Filling:
• Melt the bakers chocolate in the microwave until creamy. In a heavy sauce pan place the butter, heavy cream and half and half, warm over low heat adding chocolate and stirring constantly to combine. Proof gelatin in water. Add a small amount of chocolate mixture to egg yolk and whisk to combine then add back into pan with the rest of the mixture and cook until creamy and thickened, add gelatin and continue to cook for 2-3 minutes.
• Pour mixture into prepared crust and chill for 2-3 hours or until set.
• For the Topping:
• In a heavy sauce pan or skillet, melt butter with sugar free brown sugar. Add heavy cream. add small amount to the egg yolks and then add into the sauce, whisking until combined and creamy. Stir in vanilla and coconut flakes. Allow to cool slightly. Top pie with topping mixture and sprinkle with pecans.
• Allow pie to set in fridge for 1-2 hours or until firm.

SUGAR-FREE GERMAN CHOCOLATE PIE

Steps:

• Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
• When mixture begins to boil, add pecans and coconut, mixing well.
• Continue stirring while filling returns to a boil.
• Remove from heat and stir in vanilla.
• Transfer filling to pie crust.
• Refrigerate at least 3 hours before serving.

PAM'S SUGAR FREE CHOCOLATE PIE

Steps:

• Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

GERMAN CHOCOLATE PIE

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.