Delicious and nutritious, this Chocolate Zucchini Pie with a Whole Wheat Crust is the most healthy chocolate pie you can find! Made with zucchini, cacao powder and sweetened with stevia, this pie is sugar-free, actually good for you, and will be your new Thanksgiving favorite!
Ingredients
Crust:
1cupWhole Wheat Pastry Flour, 120g
½tspSalt
¼cupUnsalted Butter, Cold, 56g
3TbspIce Water
Filling:
1largeZucchini, 330g
¼cupCacao Powder or Unsweetened Cocoa
2TbspNon-fat Greek Yogurt, 28g
1TbspCoconut Oil
3Eggs
2tspVanilla Extract
Stevia Sweetener, ⅓ cup sugar worth (Use your brand's Conversion Chart)
Instructions
Preheat the oven to 350°F.
Prepare crust:
Slice butter into small cubes and place in freezer to harden.
Prepare ice water: Pour water into bowl and place a few ice cubes in.
In a food processor, combine whole wheat pastry flour and salt and blitz to combine.
Spread butter cubes on top and pulse until combined to form a rough crumbles.
Pour in remaining water and continue to pulse until a ball of dough forms.
Transfer dough to lightly floured surface and flatten into a disk.
Wrap in plastic wrap and place in refrigerator for 30 minutes.
Roll and pre-bake crust:
Place dough on lightly floured surface and roll into a 12 inch circle, turning about ¼ turn every few rolls.
Place rolled dough onto 9” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
Crimp edges with a fork or shape by pushing the thumb of one hand into the thumb and index finger of the other hand on opposite edge of the dough. Do this all the way around.
Prick bottom of the crust with a fork.
Pre-bake crust for 10 minutes.
Filling:
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible using a clean cloth or paper towels.
Add all ingredients for filling - zucchini, cacao powder, yogurt, coconut oil, eggs, vanilla and stevia into a food processor and process until smooth, about 30 seconds.
Pour filling into pre-baked crust.
Bake for 40 minutes or until sides are golden-brown and top is set. Test with a toothpick.
Let cool completely and place in the fridge for a few hours to chill. Slice and enjoy!
Use cold, hard butter, as well as ice cold water so the crust gets nice and crispy.
Make sure you squeeze out as much water from the zucchini as possible, or the pie filling will not rise.
Storage:
Let the pie cool completely before storing.
Fridge: 4-5 days in an airtight glass container or wrapped in plastic wrap. Reheat in a toaster oven or 350°F oven for about 8-10 minutes.
Freezer (Baked): 4 months (sliced or whole) wrapped in plastic wrap and then placed in freezer bag. Thaw for 30 minutes and reheat in a toaster oven or 350°F oven for about 10 minutes.