[Marianne]

Fra www.atkins.com:

Chocolate-Rum Pie




Rum flavoring adds a touch of complexity to this rich chocolate pie. If you’re beyond Induction, you can substitute 1 1/2 tablespoons rum for the rum extract.

Pie Crust:
177 ml plus 2 tablespoons Atkins Quick Quisine™ Bake Mix
4 tablespoons butter, at room temperature, cut into small pieces
89 ml cream cheese, at room temperature, cut into small pieces
1 tablespoon sour cream


Filling:
354 ml heavy cream, divided
4 tablespoons water, divided
89 ml unsweetened chocolate, coarsely chopped
59 ml unsweetened cocoa powder
2 large egg yolks, lightly beaten
177 ml granular sugar substitute
1 teaspoon rum extract
1 teaspoon vanilla extract
Whipped cream (optional)
Fresh mint leaves (optional)
us





1. For the pie crust: In a food processor, combine bake mix, butter, cream cheese and sour cream; process just until mixed and dough holds together. Form into a ball, then shape into a disc. Wrap well in plastic and chill for 20 minutes.
2. Reserve one-quarter of dough. From remaining dough, pinch off small (1/2-inch) balls of dough and evenly distribute on bottom and sides of a 9-inch pie plate. Using your fingers, evenly press dough onto bottom and sides to form a crust. Using reserved dough and following the same method, form a rim around the top edge of crust; using the tines of a fork, lightly press into rim of pastry to make an attractive border. Prick bottom with fork. Chill for 30 minutes in freezer.
3. Heat oven to 425°F. Using small strips of aluminum foil, carefully crimp over edge of crust (to prevent over-browning). Loosely tent a sheet of foil over entire crust. Bake for 10 minutes. Reduce oven temperature to 375°F and bake 10 minutes. Carefully remove tent and crimped foil on crust edge (edge will be very fragile). Return to oven and bake until golden brown, about 1 minute more. Cool completely on a wire rack.
4. For the filling: Place 3/4 cup of the cream, 2 tablespoons of the water, chocolate and cocoa powder in a medium saucepan. Cook over medium-low heat, whisking, until chocolate melts and mixture is smooth, 5 to 7 minutes. Remove from heat; set aside.
5. In a medium bowl, whisk egg yolks, 1/4 cup cream, remaining 2 tablespoons water and the sugar substitute together until blended. Whisk chocolate mixture until smooth. Gradually whisk one-third of the chocolate mixture into the egg-yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine. Return to heat and cook over medium-low heat, stirring constantly for 3 minutes (DO NOT OVERCOOK). Remove from heat and cool to room temperature. Stir in rum and vanilla extracts.
6. In a medium bowl, with an electric mixer on medium, beat remaining 1/2 cup cream to soft peaks. Fold in chocolate mixture, folding just until blended and no streaks appear. Pour into prepared pie crust and smooth top. Chill until set, at least 4 hours. (The pie can be made prepare up to this point and chilled overnight.) Top with whipped cream and garnish with mint leaves.

Servings: 16
Prep time: 20 minutes
Bake/Cook time: 30 minutes
Chill time: 3 h 50 min


Carbohydrates:
5 grams
Net Carbs:
3 grams
Fiber:
2 grams
Protein:
6 grams
Fat:
17.5 grams
Calories:
190