Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

White Russian Pie

Submitted by: Mary on 02/17/2004
2567 views
2.94 avg rating
243 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 Egg
2 C Almond flour
4 T Butter, very cold and cut into pieces
1/4 C Splenda
1/4 t Baking soda
1/4 t Salt
2 T Unsweetened cocoa
3 1/2 T Brandy
3 1/2 T Strong coffee
PIE:

1 Envelope unflavored gelatine
6 T Splenda granular
3 Eggs, separated
1/2 C Water
1/4 C Vodka
1 C Heavy cream, whipped

Low carb chocolate bar

Directions

CRUST:



Combine 3 1/2 T strong coffee and 3 1/2 T brandy in a shaker and shake until blended.



Mix dry crust ingredients together and add to food processor. Add only 4 T brandy/coffee mixture and then add the rest of the ingredients to the food processor and process until it forms a ball. The butter will still be visible in the dough. This is how it should be.



Form a flat circle and chill until firm wrapped in wax paper in the refrigerator.



Remove crust from fridge and place between two large pieces of wax paper. Roll out to a flat circle thin and large enough to cover a large pie plate. If it tears of falls apart do not worrry, just patch it together in the pie plate.



Bake in 300F degree oven for 20 minutes until light brown, cool thoroughly.



PIE:



Combine gelatine and 4 T splenda in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes.



Stir in vodka and remaing 3 T brandy/coffee mixture. Turn into large bowl and refrigerate, stirring occasionally until mixture mounds slightly when dropped from spoon.



Beat egg whites in medium bowl until soft peaks form; gradually add remaing 2 T Splenda and beat until stiff and glossy. Fold into gelatine mixture.



Fold in whipped cream.



Turn mixture into cooled crust and refrigerate until firm.



Garnish with low carb chocolate curls.

Servings

6

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search