S’mores Pie
S’mores Pie could be just the gluten free recipe you've been looking for. This main course has 590 calories, 21g of protein, and 31g of fat per serving. For $2.36 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. 92 people were impressed by this recipe. It is brought to you by Desserts with Benefits. Head to the store and pick up salt, honey, vanilla protein powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. If you like this recipe, you might also like recipes such as Chocolate Pie ("S’mores Wannabe Pie"), S'mores Pie, and S’mores Pie.
Servings: 10
Ingredients:
25 drops Almond Flavor
8oz 60% Cacao Chocolate
96g (3 scoops) Chocolate Protein Powder
1/2-1 tsp Cinnamon (depends on how much you love cinnamon)
112g (1/2 cup) Coconut Butter
16oz Fat Free Cream Cheese, softened
2 Egg Whites, large
48g (1/4 cup) Granulated Erythritol
294g (3/4 cup + 2 Tbs) Honey
28g (1 Tbs + 1 tsp) Molasses
192g (2 cups) Old Fashioned Rolled Oats
1/2 tsp Salt
1/2 tsp Stevia Extract
48g (1/4 cup) Sucanat
1/2 tsp Vanilla Paste
124g (4 scoops) Vanilla Protein Powder
Equipment:
bowl
microwave
whisk
pie form
mixing bowl
hand mixer
Cooking instruction summary:
Blend the oats and sucanat until it's flour-like, pour into a large bowl. Whisk in the protein powder, cinnamon and salt.Microwave the coconut butter, honey and molasses at 20-second intervals, stirring between each one, until runny. Pour over dry ingredients and fold together.Spray a deep dish pie pan with cooking spray and dust with flour (I used brown rice flour). Use more flour to coat a flat surface for rolling.Form a ball with the dough and place onto the floured surface. Roll to desired thickness (I like super thick crusts, and I still had some crust leftover... I ate some while cooking, I recommend doing so too, it's delicious), and press into your pie pan. Refrigerate while you make the filling.Microwave the chocolate at 30-second intervals, stirring between each one, until melted.In a large mixing bowl, whisk together the cream cheese, sucanat, vanilla paste and stevia. Add the protein powder and whisk again.3. Slowly whisk in the melted chocolate. Spread into the pie pan and refrigerate overnight. The filling should be firm, cracks may appear on the surface (this is okay, you are going to cover it with a mounds of marshmallow fluff). The next day, make the topping.Prepare all the ingredients and have them handy. Put the egg whites and salt into a large bowl and beat with a hand mixer on a high speed until it is white in color (it should look like fluffy clouds)Slowly add the erythritol, bit by bit, still whipping at high speed, until it is thick and glossy.Slowly drizzle in the honey/agave, still whipping at high speed, then add the almond flavor. Whip until mixture is stiff. If you dip a fork in just a little bit and pull it out, the peaks should stay standing (I have a feeling that I didn't whip it long enough as the raised edges I made slowly rounded, but the mixture was overflowing out of my cereal bowl, so I couldn't whip it any longer. That's why I said put the eggs and salt into a large bowl... silly, silly me)Spread the mixture over the pie and sprinkle with some good cinnamon.
Step by step:
1. Blend the oats and sucanat until it's flour-like, pour into a large bowl.
2. Whisk in the protein powder, cinnamon and salt.Microwave the coconut butter, honey and molasses at 20-second intervals, stirring between each one, until runny.
3. Pour over dry ingredients and fold together.Spray a deep dish pie pan with cooking spray and dust with flour (I used brown rice flour). Use more flour to coat a flat surface for rolling.Form a ball with the dough and place onto the floured surface.
4. Roll to desired thickness (I like super thick crusts, and I still had some crust leftover... I ate some while cooking, I recommend doing so too, it's delicious), and press into your pie pan. Refrigerate while you make the filling.Microwave the chocolate at 30-second intervals, stirring between each one, until melted.In a large mixing bowl, whisk together the cream cheese, sucanat, vanilla paste and stevia.
5. Add the protein powder and whisk again.
6. Slowly whisk in the melted chocolate.
7. Spread into the pie pan and refrigerate overnight. The filling should be firm, cracks may appear on the surface (this is okay, you are going to cover it with a mounds of marshmallow fluff). The next day, make the topping.Prepare all the ingredients and have them handy.
8. Put the egg whites and salt into a large bowl and beat with a hand mixer on a high speed until it is white in color (it should look like fluffy clouds)Slowly add the erythritol, bit by bit, still whipping at high speed, until it is thick and glossy.Slowly drizzle in the honey/agave, still whipping at high speed, then add the almond flavor. Whip until mixture is stiff. If you dip a fork in just a little bit and pull it out, the peaks should stay standing (I have a feeling that I didn't whip it long enough as the raised edges I made slowly rounded, but the mixture was overflowing out of my cereal bowl, so I couldn't whip it any longer. That's why I said put the eggs and salt into a large bowl... silly, silly me)
9. Spread the mixture over the pie and sprinkle with some good cinnamon.
Nutrition Information:
covered percent of daily need
