So, a few of you know that I keep up another blog (or two) and the details for how to make this pie, including the recipe can be found: http://lovinlowcarbrecipes.blogspot.com/2011/03/chocolate-peanut-butter-layer-pie.html at my Lovin' Low Carb: Recipes & More Blog. (I know this way of eating is not for everyone, but it works for my husband and I, we lose weight, keep it off, and feel great!) So, this is a low carb version of this pie, I am SURE that if you wanted to use regular high carb ingredients, that it would turn out just as well! :)
Here's the final product-- please don't laugh yourself silly over my lack of cake decorating skills... I definitely tried-- but I am sure a 2nd grader could have done as well!
|All pictures are borrowed from my Lovin' Low Carb blog|
The original recipe called for 1 1/4 cup of almond meal/flour and 2/3 cups coconut oil. I thought... hmmm, that seems like a lot, but I went for it. And it looked fine, I even patted it up the sides of the pie pan to make a "true" pie crust. Then about 5 minutes into the baking I took the following picture, and realized there might just be a problem:
|Startin' to melt... um, this can't be good...|
|a bubbly, soupy mess...|
|A better perspective... it nearly bubbled over...|
So, I mixed in more almond flour (about a cups worth) and was happier with the drier consistanacy and put it back in for another 15 minutes (thus the super dark edges-- but not burned, I do not burn things - I BROWN them!! LOL). Next time I am definitely going to cut back the oil to 1/4 cup (thinking that's about right since my crust was still a bit "soft" once it had come back to room temperature).
The end result was definitely yummy, and definitely worth it, but I sure learned a few lessons!! :)
|A profile picture... besides the too thick crust, it was great! :)|
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