Low Sodium Rich Chocolate Pie
Indulge in decadence with this Low Sodium Rich Chocolate Pie, a velvety dessert crafted for chocolate lovers seeking a lighter sodium option without sacrificing flavor. Featuring a homemade low sodium graham cracker crust infused with unsweetened cocoa powder, this pie boasts a luxuriously smooth filling made from semi-sweet chocolate chips, whipped cream, and a touch of vanilla for depth. Each bite delivers vibrant chocolate richness topped with optional whipped cream for an elegant finish. With a simple prep process and a chilled-to-perfection finish, this irresistible dessert is perfect for family gatherings or an indulgent treat. Savor the guilt-free delight of a low-sodium dessert that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups low sodium graham crackers
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 3 units large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup whipping cream (for topping, optional)
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat the oven to 350°F (175°C).
In a medium-sized bowl, crush the low sodium graham crackers into fine crumbs using a rolling pin or a food processor.
Melt 4 tablespoons of unsalted butter and mix it with the graham cracker crumbs and cocoa powder. Stir until the mixture is well combined and the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Place the pie pan on a baking sheet and bake the crust in the preheated oven for 8-10 minutes until it is lightly browned. Remove and let it cool completely.
In a medium saucepan over low heat, melt the remaining 2 tablespoons of butter with the semi-sweet chocolate chips, stirring constantly until smooth.
In a separate bowl, whisk together the sugar and eggs until the mixture is light and well combined.
Remove the melted chocolate mixture from the heat and slowly whisk it into the sugar and egg mixture until well blended and smooth.
In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture along with the vanilla extract.
Pour the chocolate filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or until the filling is firm and set.
Before serving, optionally whip the whipping cream with the powdered sugar until stiff peaks form and top the pie. Serve and enjoy the low sodium rich chocolate pie!
Nutrition Facts
Calories |
5990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.9 g | 459% | |
| Saturated Fat | 198.8 g | 994% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 678.5 g | 247% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 448.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 389 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
