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This was another time that I had a favorite recipe that I needed to convert to my new healthier lifestyle. This is based off of the chocolate chip bars from one of the Pillsbury Best of the Bake Off Cookbooks in the late 90s. It had a crust of flour, sugar, butter, and chocolate chips. Then it was topped with more chocolate chips and you pour a mixture of sweetened condensed milk and egg on top. So easy but so amazing.
That was when I was a teenager getting to have fun cooking without the joy of having to wash the dishes. That is the one thing in the kitchen I find less than joy filled. When I was 15 I would fairly frequently leave a sink full of dishes for my mom. She was generally a good sport because I was making yummy things for our family.
And I wasca teenager who wasn’t so concerned about my waistline. Now, I really did need a healthier alternative.
I chose Finlandia imported butter to use in this recipe because it is rich and creamy. I wanted to use a butter with the perfect saltiness level to counter the sweetness of the filling. The quality of the butter you use in recipes is just as important as your other ingredients.
I admit that when cooking I will just eat pats of butter. To anyone who thinks that’s crazy I bet you’ve never tried it. I really enjoyed the taste and texture of Finlandia butter. You can tell the quality just from the color of it. Regular supermarket butter is not that rich yellow color.
Go buy supermarket butter and Finlandia and try them both. I bet you’ll be able to taste the difference too.
Finlandia butter is made from milk without added hormones and without artificial ingredients. It is a farmer owned company for over 100 years. You can learn more about the rich history of Finlandia on their website. Finlandia is the type of company I feel good about supporting and purchasing their products.
This chocolate chip pie is very rich and sweet. You can cut the slices very thin because of this. I easily got 16 slices from this and I think I could’ve made them even smaller. They are perfect when you just want a few bites of something after dinner with a cup of coffee. The filling ends up similar in consistency to a fudge.
Chocolate Chip Pie – Low Carb, Grain & Sugar Free, THM S
1 1/3 cups almond flour
1 1/2 tsp coconut flour
3 tbsp Finlandia imported salted butter
1 tsp cold water
1 tsp vanilla
1/2 cup sugar free chocolate chips
3/4 cup heavy cream
6 tbsp Finlandia imported salted butter
1 cup Joy Filled Eats Sweetener (xylitol, erythritol, and stevia)
1 tsp vanilla
1 cup sugar free chocolate chips
Preheat the oven to 350.
Combine the first five crust ingredients in a food processor and process until crumbs form. Dump into a standard 9 inch pie plate. Add the chocolate chips and knead until well mixed. Press until the bottom of the pie plate. Bake for 12 minutes. Let cool.
Meanwhile, combine the heavy cream, 5 tbsp of the butter, and the sweetener in a small saucepan. Simmer for 10-12 minutes until it is golden and thick enough to coat the back of a spoon. Add the final tablespoon of butter and vanilla. Cool for 10 minutes.
In a medium glass bowl beat the eggs until smooth. While whisking the eggs very very slowly stream in the warm condensed milk. Whisk until smooth.
Pour the filling on top of the prepared pie crust. Sprinkle the chocolate chips on top. Bake for 35 minutes or until the center only jiggles slightly. Cool completely before serving. Store in the refrigerator.
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