Ingredients

The following ingredients have 10 Servings
  • PECAN CRUST
  • 1 ¼ cups pecans (ground in magic bullet type blender or food processor.)
  • ¼ cup butter (melted or can use coconut oil, melted.)
  • 2 tbsp sweetener of choice: coconut sugar for primal (or for low carb use 2 tbsp erythritol.)
  • CHOCOLATE CHEESECAKE FILLING
  • 2 (8 ounce) packages cream cheese (2 @ 8 ounce size (for 16 ounce total))
  • ¼ cup sour cream (get the full fat kind for low carb or primal)
  • 1 tsp GF vanilla extract
  • 1 tbsp envelope unflavored unsweetened gelatin (about 1)
  • 1 ¼ cup sweetener of choice: coconut sugar for primal (or for low carb use 1 ¼ cup Erythritol sweetener)
  • 3 tbsp cocoa powder or cacao powder (sifted)
  • ⅔ cup boiling water
  • CARAMEL SAUCE
  • 2 tbsp butter
  • 3 tbsp heavy cream
  • 2 tbsp sweetener of choice: coconut sugar for primal or for low carb use 2 tbsp erythritol low carb sweetener
  • ¼ tsp vanilla extract

Instruction

  • Grease or oil lightly an 8 or 9 inch springform pan.
  • In a medium mixing bowl combine all the pecan pie crust ingredients: 1 ¼ cups pecans, ground in to a powdered meal by using a magic bullet type blender or food processor, ¼ cup butter, melted or can use coconut oil, melted, 2 tbsp sweetener of choice: coconut sugar for primal, or for low carb use 2 tbsp erythritol. Mix together thoroughly until a pasty meal forms.
  • Spoon pecan meal crust into the bottom of spring form pan and press and spread around the pan bottom with the back of a spoon. Just cover the bottom of the pan, no need to get the sides of pan. Set aside.
  • In a medium glass or ceramic mixing bowl combine: 1 envelope unflavored unsweetened gelatin (about 1 tbsp), 1 ¼ cup sweetener of choice: coconut sugar for primal, or for low carb use 1 ¼ cup erythritol, 3 tbsp cocoa powder or cacao powder, sifted. Mix together thoroughly.
  • In a tea kettle or in a sauce pan bring 1 cup water to a boil. Pour 2/3 cup of the boiling water into a glass measuring cup.
  • Pour 2/3 cup boiling water into the gelatin sweetener cocoa mixture. Stir together thoroughly until all clump free. Set aside.
  • In a stand mixer or large ceramic or metal mixing bowl with an electric hand mixer combine: 2 (8 ounce) packages softened cream cheese, ¼ cup sour cream, and 1 tsp vanilla extract. Beat on medium speed until well mixed, scraping the sides with a rubber scraper.
  • Once cream cheese mixture is mixed, slowly pour a little of the gelatin sweetener cocoa water mixture at a time, the mix in with mixer on medium. Keep adding and mixing until combined.
  • Pour or spoon chocolate cream cheese mixture on top of the pecan crust in pan. Spread around evenly.
  • Freeze for 2 to 3 hours. Remove and put pie in the fridge for 20 minutes or longer to defrost a little.
  • While pie in defrosting, start making the caramel sauce.
  • In a small sauce pan over medium heat combine: 2 tbsp butter, 3 tbsp heavy cream, and 2 tbsp sweetener of choice (coconut sugar or erythritol). * don’t add vanilla extract yet. Melt butter and mix in with sweetener and heavy cream. Heat and stir until it starts to bubble and boil. Keep stirring and boiling on medium for a minute. Remove from heat an stir in vanilla extract, and let cool for 4 minutes or until a little thickened.
  • Take pie out of fridge and remove side of spring form pan, and pour or drizzle caramel sauce over top of pie. Cut pie while still very cold, and serve.
  • * Store unused portions in the freezer or fridge and take out to defrost for awhile in fridge or on counter top before serving.*