S'mores Pie

S'mores pie. A riff on my Hazelnut Swirl Pie that I have been meaning to try.

Ingredients

Crust:

2 cups macadamia nut flour

2 tablespoons sugar substitute

3 tablespoons melted butter

20 drops OOO graham cracker flavor

Filling:

1 cup sugar free chocolate chips (heaping, 196 grams if using a scale)

3/4 cup heavy cream

2 tbsp butter, softened

1 tsp vanilla

3 eggs

2 squeezes stevia

1 tbsp cacao powder (Optional for a dark chocolate flavor)

Marble:

5 oz mascarpone, room temperature

1/4 cup toasted marshmallow sugar free coffee syrup

1/2 cup White chocolate cookie spread (this brand)

2 tablespoons heavy cream

Directions

For the crust:

Preheat oven to 350°F.

Combine crust ingredients in a pie or springform pan. 9” 

Press into the bottom and up the sides of the pan. Bake 10 mins. 

Remove from oven and set aside to cool. 

Reduce oven heat to 325°F.

For the filling:

Combine chocolate chips, heavy cream and butter in small saucepan over medium heat until melted. Set aside once melted.

In a medium bowl beat eggs and stevia on medium-high until thickened.

Stir chocolate mixture and vanilla into eggs.

For the marble:

Combine mascarpone, coffee syrup, white chocolate spread and heavy cream in mixer until light and fluffy.

Assembly

Pour half of the filling into the pie crust. Dollop half the swirl mixture in small evenly placed circles. Pull a butter knife through to create a swirl pattern. (This is your practice round, don’t worry if isn’t perfect.) Repeat with the rest of the filling and swirl mixture. (This is the layer everyone will see.)

Bake for about 40 to 45 minutes. (I have a convection oven.) Insert a toothpick, if it comes out clean your pie is ready to cool. If it starts to crack you have overbaked it, but it will still taste good.

Always figure out your own macros with your own ingredients. I use the Cronometer app.