NOTE: Even though this recipe contains multiple steps, the total hands on time is only about 60 minutes.
FOR THE CHOCOLATE CUSTARD LAYER:
- 1 1/2 cups allulose (OR – 1 cup granulated sugar)
- 1/2 cup unsweetened coco powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tbsp butter, cut into three pieces
- 3 oz good quality unsweetened chocolate, broken into pieces
- 2 tsp pure vanilla extract
FOR THE CRUST:
- 1 1/4 cup unbleached all-purpose flour
- 1 tbsp allulose (OR – 2 tsp granulated sugar)
- 1/2 tsp salt
- 3 tbsp all-vegetable shortening
- 4 tbsp butter, cut into 1/2-inch pieces and kept cold
- Ice water
FOR THE FLOURLESS CHOCOLATE CAKE LAYER:
- 4 oz good quality unsweetened chocolate, broken into pieces
- 1/4 cup allulose (OR – 3 tbsp granulated sugar)
- 1/2 cup butter
- 3 large eggs
- 1/2 cup honey
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened coco powder
- 1/2 tsp salt
- 2 tsp instant espresso powder
FOR THE WHIPPED CREAM LAYER:
- 1 1/4 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1 tbsp honey
- OPTIONAL: 2 oz chocolate, for decoration
MAKE THE CHOCOLATE CUSTARD:
- Add the allulose, coco powder, cornstarch, and salt to a medium size saucepan and stir with a wire whisk to combine. Add the egg yolks and whisk briefly to create a dry paste. Slowly pour in the milk, whisking constantly to incorporate.
- Set the saucepan over medium heat and, stirring constantly with a wire whisk or rubber spatula, bring the mixture to a boil. Let boil 30 seconds, stirring constantly, then remove from the heat and scrape the custard into a bowl.
- Add the butter and unsweetened chocolate to the custard and stir until melted and incorporated. Stir in the vanilla. Cover the bowl and refrigerate until ready to use – at least 3 hours and up to 3 days.
MAKE THE CRUST:
- Add the flour, allulose and salt to a food processor and pulse a couple of times to combine. Scatter the shortening and butter over the flour and pulse 5 or 6 times, until the mixture resembles coarse cornmeal.
- Turn the mixture into a medium size bowl. Sprinkle a couple tablespoons of the water over the top and, using a rubber spatula or your hands, turn gently in the bowl to coat. Continue to add water, bit by bit, until the mixture comes together in a ball. You want the dough to be just wet enough to form a dough. Do not overwork. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for at least an hour, or up to 2 days.
- Roll the dough on a lightly floured surface into a 13-inch circle. Line a 9-inch pie plate with the crust, crimping the edges so that the crust is about 1-inch higher than the plate. (Click here for more detailed instructions about lining a pie plate.) Cover with plastic wrap and chill in the refrigerator for at least an hour or place in the freezer for 30 min.
- Follow these instructions to partially bake the pie crust. Let cool.
MAKE THE FLOURLESS CHOCOLATE CAKE:
- Heat the oven to 375 degrees.
- Fill a medium size pan with water and bring to a boil over high heat, then turn the heat down to maintain a simmer. Add the chocolate, allulose, and butter to a small saucepan and set it over the pan of simmering water. Stir until the chocolate and butter are melted then scrape into a medium size bowl.
- In a separate bowl, whisk together the eggs, honey, and vanilla, then slowly pour into the chocolate while whisking constantly. Add the coco powder, salt, and espresso powder and whisk to combine.
- Pour the batter into the partially baked pie crust and bake for 20-25 minutes, until the center looks firm and tiny cracks are beginning to form around the edges of the cake. Remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
MAKE THE WHIPPED CREAM AND FINISH THE PIE:
- Stir the chilled chocolate custard a few times just to make it easier to spread. Scoop out onto the pie and smooth into an even layer over the flourless chocolate cake.
- Using an electric mixer, beat the cream, vanilla, and honey until the cream is thick enough to hold a peak if you lift the beater. Spread the cream over the chocolate custard, mounding it slightly in the center of the pie.
- If you like, cut 2 oz of chocolate with a very sharp knife into very thin shavings and sprinkle over the whipped cream. Refrigerate until ready to serve, up to 24 hours.
- If you prefer to use granulated sugar instead of allulose, use about 2/3 the amount. Sugar is sweeter than allulose, so you won’t need as much.
- Category: Pie
Keywords: Mississippi mud pie, chocolate, pie, chocolate pie, no sugar added, no refined sugar