Dark Chocolate Mousse Pie - Peanut Crust

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter, natural
  • 1/4 tsp Stevia extract, powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2/3 cup Hershey's special dark cocoa
  • 1 cup Peanut flour
  • 1/4 tsp Salt
  • 1 cup Sugar substitute, low carb
  • 1/3 cup Swerve confectioners powder or xylitol
  • 2 1/2 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 2 cups Whipping cream

• Desserts

  • 1 envelope Gelatin, Unflavored

• Liquids

  • 1/2 cup Water

Found on lowcarbyum.com

Description

Ingredients

• 1/2 cup natural peanut butter
• 2 tablespoons butter
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 cup peanut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup Swerve Confectioners Powder or xylitol
• 1/4 teaspoon stevia extract powder
• 1 envelope (7 grams) unflavored gelatin (about 2.5 tsp)
• 1/4 cup cold water
• 1/3 cup boiling water
• 1 cup low carb sugar substitute (I used 24 Truvia packets)
• 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
• 2 cups cold whipping cream
• 2 teaspoons vanilla extract

Directions

• Microwave peanut butter and butter in medium bowl until melted.
• Beat butter into peanut butter until well combined.
• Stir in vanilla, beaten eggs, and sweetener.
• Add the rest of the ingredients and stir until dough forms.
• Press dough into 9 inch pie pan. Bake at 325 degrees F for 15-20 minutes.
• Place on rack to cool.
• Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
• Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
• Cool slightly.
• Combine sweetener and cocoa in large bowl; add whipping cream and vanilla.
• Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff.
• Pour in gelatin mixture; beat until well blended.
• Spoon into pie crust.
• Refrigerate at least 30 minutes.
• Garnish as desired.
• Store covered in refrigerator.

Nutrition