Trim Healthy Mama Chocolate Pie with Meringue

My cousin Penny has recently started her own Trim Healthy Mama journey. I’m so excited for her! We were close growing up. She’s older than me by exactly 364 days. So for one whole day every year we were the same age. I seriously loved that day. Penny was always so cool, and pretty, and fun to be around. As a kid I wanted to be just like her. Now here we are, sharing tasty, healthy recipes with each other – all grown up. 

A lovely perk of Trim Healthy Mama lifestyle is it’s so easy to modify favorite recipes to be on plan and weight-loss friendly. Our Nanny always made the most wonderful chocolate meringue pie during the holidays. Penny has transformed a family classic into a healthy, low carb, sugar free delight! Read on for a very special guest post from her. 

And be sure to swing by Penny’s Facebook Page: Penny’s Sense and give it a “like” 🙂

Trim Healthy Mama Chocolate Pie

Sometimes you just want a slice of a homemade chocolate pie. But staying on plan doesn’t have to mean that you can’t! Here is my Trim Healthy Mama version of my Nanny’s recipe for Chocolate Pie.

NOTE: Be sure to check this handy dandy sweetener conversion chart if you’re using alternative sweeteners. 

THM (S) Chocolate Pie – by Penny Stegall

Crust ingredients:

  • 1 cup almond meal
  • 1/2 cup flax meal
  • 1/4 cup coconut oil
  • 2 teaspoons THM Sweet Blend

Melt the coconut oil in the microwave for a few seconds if it’s not already liquid, then combine all ingredients in a bowl. Stir until it’s fully incorporated, then using the back of a buttered spoon (or your hands) press the mixture into a pie plate and flatten it out to make the pie crust.

Pie filling:

  • 4 heaping tablespoons of cocoa powder (you can exchange one of the tbsp. for dark chocolate cocoa powder for a darker flavor)
  • 3/4 cup xylitol, or 3/4 cup THM Erythritol, 8-9 “doonks” THM stevia, about 3 tablespoons of THM Sweet Blend, or 5-6 tablespoons Truvia
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 5 eggs (separated: yolks go into the pie filling, and the whites go into the meringue topping)
  • 1 1/2 cups almond milk 1 teaspoon coconut oil

In a sauce pan, combine the dry ingredients and mix well with a whisk. Then add the wet and put over medium heat. Stirring frequently, cook the pie filling until it is thick. You will know it’s ready when it hardens quickly after removing it from heat. This can easily be done with a spoon: just dip the spoon into the cooked pie filling, then pull it out, raise it above the pot and see if the drips firm before falling back into the pot. If they do, then it’s ready (usually takes about 20 minutes). Remove from heat and pout into the pie crust.

Meringue topping:

  • 5 eggs whites (from the previously mentioned eggs)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1/2 cup powdered xylitol, or 1/3 cup THM Erythritol, 4-5 “doonks” THM stevia, about 1-2 tablespoons of THM Sweet Blend, or 3 tablespoons Truvia

In a mixing bowl, beat the egg whites until they form soft peaks. This is best done with a beater or stand mixer using the whisk attachment. Then add all the other ingredients slowly while it continues to mix. Keep beating the egg whites until it reaches stiff peaks (easily tested by lifting the beater out of the whites, it should form sharp points). When it’s done, pour it on top of the chocolate pie filling and toast the top in a 350 degree oven for about 5 minutes (more or less depending on your oven). Refrigerate the pie until it is completely cold, then slice and serve. Enjoy!

Trim Healthy Mama friendly Chocolate Meringue Pie
sugar free, low carb, and seriously delicious!
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For the crust
  1. 1 cup almond meal
  2. 1/2 cup flax meal
  3. 1/4 cup coconut oil
  4. 2 teaspoons THM Sweet Blend
For the pie filling
  1. 4 heaping tablespoons of cocoa powder (you can exchange one of the tbsp. for dark chocolate cocoa powder for a darker flavor)
  2. 3/4 cup xylitol, or 3/4 cup THM Erythritol, 8-9 "doonks" THM stevia, about 3 tablespoons of THM Sweet Blend, or 5-6 tablespoons Truvia
  3. 1/2 teaspoon xanthan gum
  4. 1/2 teaspoon salt
  5. 1 teaspoon vanilla
  6. 5 eggs (separated: yolks go into the pie filling, and the whites go into the meringue topping)
  7. 1 1/2 cups almond milk 1 teaspoon coconut oil
Meringue topping
  1. 5 eggs whites (from the previously mentioned eggs)
  2. 1 teaspoon vanilla
  3. 1/2 teaspoon cream of tartar
  4. 1/2 cup powdered xylitol, or 1/3 cup THM Erythritol, 4-5 "doonks" THM stevia, about 1-2 tablespoons of THM Sweet Blend, or 3 tablespoons Truvia
To make the crust
  1. Melt the coconut oil in the microwave for a few seconds if it's not already liquid, then combine all ingredients in a bowl. Stir until it's fully incorporated, then using the back of a buttered spoon (or your hands) press the mixture into a pie plate and flatten it out to make the pie crust.
To make the pie filling
  1. In a sauce pan, combine the dry ingredients and mix well with a whisk. Then add the wet and put over medium heat. Stirring frequently, cook the pie filling until it is thick. You will know it's ready when it hardens quickly after removing it from heat. This can easily be done with a spoon: just dip the spoon into the cooked pie filling, then pull it out, raise it above the pot and see if the drips firm before falling back into the pot. If they do, then it's ready (usually takes about 20 minutes). Remove from heat and pout into the pie crust.
To make the meringue
  1. In a mixing bowl, beat the egg whites until they form soft peaks. This is best done with a beater or stand mixer using the whisk attachment. Then add all the other ingredients slowly while it continues to mix. Keep beating the egg whites until it reaches stiff peaks (easily tested by lifting the beater out of the whites, it should form sharp points). When it's done, pour it on top of the chocolate pie filling and toast the top in a 350 degree oven for about 5 minutes (more or less depending on your oven). Refrigerate the pie until it is completely cold, then slice and serve.
The Coers Family http://www.thecoersfamily.com/
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15 thoughts on “Trim Healthy Mama Chocolate Pie with Meringue

  1. Teresa

    Is the pie crust baked?

  2. Toni Ingram

    Cook the pie crust first as in regular pie? What temp and time?

    1. Penny

      No need to cook the pie crust before, it acts almost like the graham cracker crust on cheesecakes, only much healthier! 😉

  3. Sarah

    I used liquid Stevia extract and my meringue didn’t come out fluffy. Is it because of the stevia?

    1. Penny S.

      It’s best to use powdered sweetener since the liquid is heavier. Hope this helps! 🙂

  4. elizabethlc

    can you sub glucomannan for the xanthan gum?

    1. Penny

      Probably. I haven’t tried it that way but I’m pretty sure it would work. 🙂

  5. Kaye Jenkins

    Is the almond meal blanched or plain. Thank you

    1. Penny

      I used plain but I’m sure either one would work just fine! 🙂

  6. Valerie

    For the filling and topping, are the THM sweetener options to be all put together (I think 3 types are listed separated by commas) or are they separate options? I hope that question makes sense! Thanks!

    1. Penny

      The sweeteners listed are all of your choices. Pick only one of the sweeteners listed according to what you like or have on hand. Hope this helps! 🙂

  7. Mary Jo

    I’m confused on the sweeteners on the filling and meringue. Is it Erythritol or Xylitol plus one of the other sweeteners listed?

    Sorry, this sounds so good and I want to get it right:)

  8. Mary Jo

    I’m confused about the sweetener in the filling and meringue. Is it Erythritol OR Xyilito and then one of the other sweeteners listed?

    This sounds so good and I don’t want to mess it up:)

  9. Sherry

    When you say “cook” the pie filling…and it’s for about 20 min…. do you mean just keep hot ? Should it ever come to a boil, or ??

    1. Penny

      You cook it in the pot at a low simmer. If it does come to a full boil then your heat is too high and you risk burning your filling. Just keep cooking and stirring until it thickens, which should take about 20 minutes. 🙂


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