Gluten Free Layered Pudding Pie ~ Chocolate Lust Pie

This recipe is for a gluten free layered pudding pie.

It is made with chocolate no less and sugar free. You but can substitute the sugar back in if you wish.

You may have also heard of layered pudding pies under some other names. They are often referred to as a lust pies or sex in a pan. My  former neighbor used to call it the “next best thing since Robert Redford.”  Yup, you read that right…I guess every generation has called those pies  “the next best thing to _______” the favorite guy actor of their time…and maybe this is also why it is called a lust pie?!?!? Who knows?

The original recipe I was given was made from boxed everything and contained tons of sugar and gluten, both of which we avoid (well me the sugar and hubs the gluten): the former, because sugar isn’t that great for you (and my metabolism is not what it used to be) and the latter, because my husband – as I mentioned before – is gluten intolerant.

 

 

I modified the original recipe and came up with this one which was a hit from the get go. Even my children – who can be leery of mom’s “converted” recipes – loved it and branded it a “keeper.” And “a keeper” is a great honor around my home.

My husband took this first chocolate layered pudding pie to work, where his buddy firefighters ate it…all! So yeah, it’s a keeper. This lust pie recipe is going into our family recipe book.

Of course, making this layered pudding pie recipe will take more time  than if you were to make it from boxed mixes, but you will agree it is well worth the bit of extra work.

As I said previously, you can make this lust pie with sugar…just substitute sugar for the erythritol. Erythritol is  a naturally-derived sugar substitute with no calories and no insulin response…so it is low on the glycemic index. This should be great news if you are diabetic or just watching your carbs.

 

 

Gluten Free Layered Pudding Pie: Ingredients

Crust

First Layer
  • 1 cream cheese 8oz – at room temperature
  • 1 cup  erythritol
  • 1 1/2 cups heavy cream
  • 1 teaspoon gelatin – acts as a stabilizer
  • 1 tablespoon water

Second Layer

Third Layer

  • 1/4 cup  erythritol  – blended fine – or vanilla stevia 
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 teaspoon gelatin – acts as a stabilizer
  • 1 tablespoon water

 

 

Gluten Free Layered Pudding Pie: Method

In a medium size bowl, mix together all the ingredients for the crust and press  into a greased 9×13 oven proof pan.  Bake at 350 degrees for 14 minutes and let cool completely before adding the filling.

In the meantime, in a medium size saucepan make the pudding with the mix and the milk.  Cool before using.

When the crust and the pudding are cooled and ready to use, it is time to assemble your pie layers. Make the first layer with the cream cheese and the heavy cream. Add the erythritol. Dissolve the gelatin into the water and add to the mix. Combine well. Pour over the crust and even out.

The second layer is made with your cooled pudding. Pour over the cream cheese layer and even out. If your pudding is still a bit runny, you may want to let this layer set in the fridge before added the final layer.

For the topping: beat the heavy cream into whipping cream, add the sugar substitute of your choice, the vanilla and the gelatin dissolved in the water. Combine well but do not over mix or you will get butter! Pour over the chocolate pudding layer.

Leave in the fridge to set. Enjoy!

Makes on chocolate layered pudding pie.

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THM S Helper

 

 

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