It’s hard to believe it’s been so long since I’ve kept up with this blog! This past year has been such a rollercoaster. The death of my grandmother during the holidays at the end of last year, and the constant ever-changing health struggle of my whole family. Caroline, who is a year and a half younger than me, has had the hardest struggle with her health. She’s constantly developing new allergies due to her Mast Cell Activation Syndrome and the threat of anaphylaxis is always looming. I don’t even know how many times she’s gone to the ER by ambulance due to anaphylaxis this year. Along with that, she’s also having a terribly hard time eating due to what’s most likely gastroparesis. Just tonight she got back from a three-day Arkansas trip to see a new gastrointestinal doctor. Thankfully the doctor appointment was a great success and it seems like this doctor is willing to work with Caroline and try to find how to best manage her conditions.
Along with Caroline, everyone else has been struggling with their health. As far as I am concerned I’ve been improving this past month, which I am still shocked about and reluctantly optimistic about. I’m trying really hard not to get my hopes up, in case this doesn’t last. However, my cardiologist has been testing me out on a new medicine this past month and it really seems to be making a big impact. Everyone who knows me has noticed the difference, even my friends who don’t see me in person have noticed the difference through chatting and through watching our vlogs. I’m really praying insurance will cover the medicine.
Speaking of vlogs, my family has been daily vlogging on Youtube since the end of August! Our channel name is A Spoonful of Us, as in the song A Spoonful of Sugar. My mom and Caroline came up with the name to go along with the chronic illness theme, because “a spoonful of sugar helps the medicine go down”… At least I think that’s how the quote goes? To be honest I don’t actually like Mary Poppins. If you would like to subscribe to our channel you can find us here. In today’s vlog you can actually watch me make a chocolate orange variation of this pie and taste test it!
It’s been four years since I initially created this pie, which is mind-blowing. It feels as if it’s been so much longer! In these past years this pie has already become a classic for our family. The not-to-sweet smooth chocolate pairs perfectly well with the cream on top and the nut crust, and it’s wonderful because it works for so many diets!
This pie works for my relatives who are pre-diabetic, for my mom who is gluten and dairy free, and now for me due to my strict diet to lose weight to reach my goal of reversing my fatty liver disease. While this pie may be a great diet-friendly version, don’t worry, it doesn’t taste like a diet pie! At the holidays when all the relatives come over everyone enjoys it whether they are on a diet or not.
For Halloween this year I had the idea to add orange to the pie, however, I never got the chance to try it out for the holiday due to having a few sick days in bed. I couldn’t get the idea out of my mind and finally last night I decided to do some midnight baking! Once I remembered the pie had to chill before I could eat it I was disappointed, but thankfully it chilled quite nicely and quickly in the freezer. The orange flavor is amazing, it reminds me of those foil wrapped chocolate oranges I would get growing up.
Now that my mom and Caroline are back from their Arkansas trip I’m enjoying resting, watching TV, and eating this pie with my mom. For me, pie has an undeniable tie to family. It is the one dessert I always make and enjoy with family, especially at the holidays. I’m looking forward to making this pie more during the upcoming holiday season and sharing it with relatives when they come to visit.
- 1/2 cup coconut flour
- 1 cup almond flour
- 1/2 tsp salt
- 1/4 cup coconut oil
- 1 egg
- 1 cup Truvia or 1 cup erythritol + 20 stevia liquid drops
- 1/4 tsp salt
- 1 tsp glucomannan
- 4 egg yolks
- 2 cups unsweetened coconut milk
- 4 oz unsweetened baking chocolate
- 1 tbsp butter or coconut oil
- 1 tsp vanilla
- (optional) Zest of 1 orange
- 2 cups heavy whipping cream or Thai Kitchen coconut cream
- 1/4 cup Truvia or erythritol + five drops liquid stevia
- For the crust preheat the oven to 350 Fahrenheit. In a medium sized bowl combine all of the crust ingredients and stir completely. Press evenly into a standard pie plate and bake for 10-13 minutes, or until the edges of the crust are slightly golden brown.
- For the pie filling combine the Truvia, salt, and glucomannan in a medium-large sauce pan (with the heat off). Add the egg yolks and coconut milk, turn heat on medium high. Stir often to prevent lumps. Once to a light simmer add chocolate, butter, vanilla, and if adding orange zest. Use a whisk and stir until all of the chocolate is melted and the filling is thick. Pour filling into pie crust and chill in the fridge for at least six hours or overnight, or place in freezer for a couple hours.
- Whip your heavy whipping cream or coconut cream with ¼ cup Truvia. Gently spread it evenly over your pie and then serve.