OK, the real name of this recipe is Low FODMAP Black Bottom Pie with Espresso Whipped Cream in a Chocolate Chip Cookie Crust! WOW! And yes, it tastes even better than that description. It starts with Enjoy Life Chocolate Chip Crunchy Cookies, ground up to make a simple pat-in crust. Next is an easy, cornstarch and egg-yolk thickened stovetop chocolate pudding and it is crowned with whipped cream flavored with instant espresso powder. It is creamy. It is crunchy. IT IS HEAVENLY!
Low FODMAP Pat-In Crust
Pat-in crusts are the simplest. Most everyone has heard of a graham-cracker pat-in crust, and you can see our low FODMAP version in our NY-Style Cheesecake, but here we use chocolate chip cookies for our Low FODMAP Black Bottom Pie.
And not just any chocolate chip cookies. These are lab tested and certified low FODMAP by FODMAP Friendly and made by Enjoy Life. What could be easier! Just buzz them in a food processor until finely ground and combine with melted butter, pat into a pie plate and bake until golden. That’s it for oven time for this pie!
Low FODMAP Chocolate Pudding Pie Filling
Our pudding filling combines lactose-free dairy with cocoa and chocolate and egg yolks to make a rich, creamy pudding filling that is thick enough to cut the pie into nice, even wedges.
It is easily whisked together on the stove and then poured into your baked and cooled crust.
After chilling overnight, we crown the pie with billows of espresso flavored whipped cream.
Is Whipped Cream Low FODMAP?
The short answer is YES! Monash university has even provided a separate entry for us on the app that states that ½ cup (125 ml; 60 g) of whipped cream is Low FODMAP, which is quite a nice amount. And, it doesn’t even get to a Moderate FODMAP designation until 2 cups (200 g).
The confusion is when we try to compare what we call whipping cream or heavy cream here in the states (which is what we use to create whipped cream) and what the equivalent creams are called in Australia. In Australia they use cream terms such as “light cooking cream”, “light thickened cream”, “thickened cream”, “single cream”, and “double cream”. None of those are used in the U.S.
What is important to understand is that the higher the fat content of a cream, the lower the FODMAP content. And we have to use a very high fat cream in order to make whipped cream.
The Monash entry in the app is for conventional heavy cream. I call for lactose-free dairy to lower the lactose content further. If you cannot source your own lactose-free heavy cream, you can make your own with our DIY instructions.
I use the U.S. terms in the ingredients below. Use the Australian equivalent – or your country’s equivalent – for what is typically used to whip cream. It will most likely be about 30 to 35% butterfat.
Measure Your Pie Plates
When a recipe calls for a pie plate you probably figure you know what to grab from your storage. It will be round, but what size is it? They do come in different sizes! And not only do the diameters vary, but the depth and volumes vary as well – and the right or wrong size pie plate can make or break your pie results.
This recipe needs a deep-dish pie plate that measures 9 ½-inches by 1 ½-inches (24 cm by 4 cm). I like to use Pyrex. Not only do they conduct heat well, but I can see how my crust is browning and they come clearly labeled for size. This way I won’t grab a smaller 9-inch (23 cm) by mistake. Those have a much smaller volume and will not hold all this luscious filling.
A version of this pie first appeared in my book, Unforgettable Desserts, where you will find all kinds of desserts that are easily adapted to the low FODMAP diet.
And for you mocha lovers, don’t miss our Gluten-Free Low FODMAP Maple Mocha Cake.
Low FODMAP Black Bottom Pie
OK, the real name of this recipe is Low FODMAP Black Bottom Pie with Espresso Whipped Cream in a Chocolate Chip Cookie Crust! WOW! And yes, it tastes even better than that description. It starts with Enjoy Life Chocolate Chip Crunchy Cookies, ground up to make a simple pat-in crust. Next is an easy, cornstarch and egg-yolk thickened stovetop mocha flavored pudding and it is crowned with whipped cream flavored with instant espresso powder. It is creamy. It is crunchy. IT IS HEAVENLY!
Ingredients:
Chocolate Chip Cookie Crust:
- 2, 6.3- ounce (179 g each) boxes Enjoy Life Chocolate Chip Crunchy Cookies
- 3 tablespoons unsalted butter, melted
Pudding Filling:
- 2/3 cup (131 g) sugar
- 1/4 cup (28 g) sifted cornstarch
- 2 tablespoons Dutch-processed cocoa
- Pinch of salt
- 4 large egg yolks
- 1 3/4 cups (420 ml) lactose-free whole milk
- 3/4 cup (180 ml) lactose-free heavy or whipping cream
- 6- ounces (170 g) semisweet or bittersweet chocolate, finely chopped, 55% to 65% cacao
- 1 1/2 teaspoons vanilla extract
Whipped Cream Topping:
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 1/3 cups (315 ml) lactose-free chilled heavy or whipping cream
- 1/4 cup (23 g) sifted confectioners’ sugar
Preparation:
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Position a rack in the middle of the oven. Preheat the oven to 375°F (190°C). Coat a 9 ½ -inch by 1 1/2-inch (24 cm by 4 cm) tempered glass pie plate with nonstick spray; set aside.
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For the Crust: Grind the Enjoy Life Chocolate Chip Crunchy Cookies in a food processor fitted with a metal blade until finely ground. Pulse in the melted butter until evenly moistened. Press into the prepared pie plate in an even layer along the bottom and up the sides, creating an even, high rim.
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Bake for 10 to 15 minutes or until crust is golden brown. Cool the pie plate on a rack. The crust may be used immediately or stored overnight at room temperature, wrapped in plastic wrap.
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For the Pudding Filling: Whisk together the sugar, cornstarch, cocoa, and salt in a medium heavy-bottomed saucepan. Whisk in the yolks until smooth, then whisk in the milk and cream until combined. Cook over medium heat, whisking frequently, until it starts bubbling around the edges. At that point, whisk constantly until the pudding thickens, 1 to 2 minutes. Remove from the heat and immediately whisk in bittersweet chocolate and vanilla until smooth. Cool for 15 minutes, whisking occasionally to release the heat. Scrape into the prepared crust and refrigerate until chilled and firm, for at least 4 hours or overnight.
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For the Topping: Dissolve the instant espresso powder in the vanilla in a chilled mixer bowl. Add the cream and sugar and beat on medium-high speed with electric mixer until firm peaks form. Spread over the top of the pudding, mounding gently in the middle. Serve immediately or refrigerate for up to 6 hours.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
