YUM. Rich chocolate pie with a hint of “Baileys” even though there is no Bailey’s in it. SO yummy.
A few notes to kick off this recipe. I used a 6-inch pie pan for this recipe but I feel like this recipe could go up to 7-inch pan. If you are using an 8 or 9-inch pan, I would recommend adding in another 1/4 cup (60ml) of heavy cream.
Secondly, I used Jordans Skinny Irish Cream Syrup. This is NOT sponsored. However i will give it a thumbs up! It gives your coffee, pie or any other decadent dessert that delicious Bailey’s taste, but without the sugar (and alcohol). I bought mine at HomeSense!
Oh! Also, I used dark cocoa for parts of this recipe, but you it can be used interchangeably with regular cocoa powder. So no worries if you don’t have it or can’t find it. Your final product should taste the same, it just won’t be as dark.
What you will need:
In a mixing bowl, stir together your almond flour, egg, cocoa and sugar substitute.. Pour it into a greased cake pan and use wet hands to form the crust.
Bake at 350 for 8-12 minutes. Take out and cool.
While your crust is cooling, separate your three eggs yolks. Whisk in your sugar substitute and vanilla to the yolks.
In a pot, whisk together your cocoa powder and heavy cream. Bring it to a low boil on medium heat. Stir frequently so you don’t burn the cream to the pan.
Once it’s bubbling, pour about 1/4 of the chocolate cream into the egg yolks. Stirring as you mix them together. Once your chocolate has mixed into the yolks, pour the yolk mixture BACK into the pan with the rest of the chocolate cream. Add in your Irish Cream syrup.
Put the pot back onto the heat and stir continuously, scraping at the sides of the pot.. It should start to thicken up and your pudding should coat the back of a spoon.
Pour the pudding into the crust (don’t spill it like I did) and cool for minimum 4 hours but IDEALLY overnight.
Serve with whipped cream and enjoy!
This makes roughly 8-9 slices.
NET CARBS: 3.6