Peppermint Mocha Pie
Author: Amy Harke-Moore
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
- ¼ cup of butter
- 1 cup of almond flour
- ¼ cup + ¼ cup of cocoa powder, divided
- pinch of salt
- 4 teaspoons + ⅔ cup of sweetener (Truvia), divided
- 2 eggs
- 2 - 8 ounce bricks of cream cheese, softened
- ¼ cup of sour cream
- 1 teaspoon of peppermint extract
- 2 tablespoons of crushed peppermint candies
- Preheat oven to 350 degrees.
- In the microwave, melt butter in a 9-inch pie plate.
- Mix in almond flour, ¼ cup of cocoa powder, 4 teaspoons of sweetener, and pinch of salt with the butter until thoroughly mixed.
- Press evenly into the pie plate, covering the bottom and the side up to the top. Put aside.
- In a large bowl combine eggs, ⅔ cup of sweetener, cream cheese, sour cream, remaining cocoa, and peppermint extract and beat with mixer until smooth.
- Pour mixture into the pie plate and bake for 25 minutes.
- Cool the pie enough to place it in the refrigerator and chill for 2 or 3 hours.
- Sprinkle crushed peppermint on top.
- Enjoy!
Recipe by at https://amyharkemoore.com/12-posts-peppermint-mocha-pie/
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