One weekend while visiting my sister and her husband, she made me try this recipe, I was in love with it. I mean who wouldn’t be, it involves chocolate! After I ate my first bite she told me that this pie was made with no sugar or flour. I insisted that she send me the recipe so that I could make it for my co-workers and for my blog. ENJOY!
Chocolate Truffle Pie
1 1/2 c. pecan pieces
1/4 c. oat bran
1/4 c. vanilla whey protein powder for crust + 1/3 c. for pie
4 Tbsps. butter, melted
1 lb. semisweet chocolate chips
1 c. heavy cream
3/4 c. Splenda
Preheat oven 350. Spray pie pan with cooking spray.
Roast pecans for 10 minutes on 350. Then turn oven down to 325.Use food processor to chop up pecans until medium consistency. Add oat bran, 1/4 c. vanilla whey protein and pulse again until fine consistency. Add butter and pulse just to mix. Press in bottom of pie pan.Put chocolate chips and cream in saucepan. Heat over low heat until melted.Mix eggs, 1/3 c. vanilla whey protein, and Splenda in mixing bowl with electric mixer. Beat 10 minutes.Fold chocolate mixture into egg mixture. Pour on top of crust. Bake for 45 minutes. Remove from oven and let cool. Then refrigerate for 2 hours before serving.