Well, this pie was born out of a sleepless night. I woke up at midnight one night dreaming about food. Sometimes my most creative recipes happen in the middle of the night. 2 recipes resulted from my sleepless tossing and turning. This was one of them. I guess sleepless nights aren't all bad. I don't know what it is about stress that drives me to the kitchen, but it seems to have that affect on me, but not to eat. I don't eat when I'm stressed. I cook. When I was grieving I cooked. When I was stressed I cooked. When I was bored I cooked. I cook and pray at the same time. Cooking seems to be my way to work through things. I feed everyone else.
They say dreams are our mind's way of processing things and working through them. I don't know what my mind was working through that brought this about, but it made a few people happy anyway. I brought it to church for our fellowship meal and asked everyone for their unbiased, honest opinion. I got several different ones from "tart" to "very rich" to just "sweet enough". Myself I thought it was great other than I think the crust needed a little more sweetener added. So my recipe below has a little more sweetener in the crust than how I made it.
Creme de Menthe Pie
1 cup almond flour, (I use Honeyville)
1 cup flax meal, Golden
1/4 cup cocoa powder
10 packets truvia
1/4 cup butter -- melted
12 ounces cream cheese, softened (1 1/2 packages)
6 drops green food coloring, (optional)
1/2 cup creme de menthe DaVinci SF syrup
1/8 teaspoon mint flavoring
1 cup heavy cream
1 tablespoon sugar-free vanilla pudding and pie filling
1 tablespoon creme de menthe DaVinci SF syrup
2/3 cup heavy cream
8 squares Lindt 85% Cocoa Bar, chopped into small pieces
6 packets Truvia
Crust: Preheat oven to 350 degrees F. Mix all ingredients together in the bottom of a 10" pie plate and press into the bottom and up the sides. Bake for 10 minutes and let cool.
Filling: Beat together the cream cheese, food coloring, if you use it, SF syrup, and mint flavoring with an electric beater until smooth and creamy. Whip the cup of heavy cream together with the SF vanilla pudding and pie filling mix, and the DaVincie SF syrup, until peaks form. Fold into the cream cheese mixture until all is blended well. Pour onto prepared crust.
Topping: Bring heavy cream and Truvia just to a simmer, stirring constantly, and remove from heat. Quickly stir in the chopped cocoa bar until smooth and creamy and spread on top of the pie.
Chill the pie overnight or several hours before serving.
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16 servings (Per Serving): 241 Calories; 26g Fat (84.5% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber
4 net g carbs
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