8 servings (7.5 carbs each)
Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4
c.
Carbalose flour 1/4 c.
Resistant Wheat Starch2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T.
at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll out between
2 lightly dusted(WPI 5000) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.
Prick crust
all over with a fork.
1.) Bake pie crust in preheated 350 degree oven for 10-12 minutes or until set, but not browned.
Cool completely.
Filling
4 tablespoons unsalted butter
4 ounces unsweetened chocolate chopped
1
cup light
isomalt syrup **
4 large eggs
1 cup (6 ounces) fresh or frozen cranberries
2.) Melt butter and chocolate together and
set aside
3.) In a medium bowl, whisk together isomalt syrup and eggs.
Add the chocolate mixture and blend until
smooth
4.) Place cooled pie shell on a cookie sheet, and pour in filling. Sprinkle cranberries evenly on top.
Bake
in preheated 325 degree oven 45 minutes or until center is just set.
Cool for at least 2 hours before serving.
**
Note: I disolved 1/2 cup isomalt in 1 cup of
davinci simple syrup to make this isomalt syrup.
