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 1/4 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.