Tarts & pies · Requires cooking· Gluten-free

Mocha Cream Pie

Name: Mocha Cream Pie
Prep time: 35 min
Cook time: 35 min
Yield: 8 servings
Ingredients: 110 g Gluten-free 1:1 baking flour blend (with xanthan gum); 35 g Walnuts; 30 g Unsalted butter; 35 g Water; 112 g Allulose; 330 g Skim milk; 100 g Brewed coffee, cooled; 30 g Unsweetened cocoa powder; 32 g Cornstarch; 100 g Reduced-fat cream cheese (Neufchatel); 160 g Plain nonfat Greek yogurt; 5 g Vanilla extract; 1 g Iodized salt

A walnut pastry base with thick coffee-cocoa pudding and a cool, tangy vanilla cream layer.

HANDS-ON35 minutes

COOK35 minutes

REST / SET30 min pastry chill · 1 h cool · 4 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)110g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Walnuts35g unsalted walnuts, finely ground
Grams of Walnutsg
Unsalted butter30g cold unsalted butter
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose112g pure granulated allulose, divided
Grams of Alluloseg
Skim milk330g skim milk
Grams of Skim milkg
Brewed coffee, cooled100g strong brewed coffee, cooled
Grams of Brewed coffee, cooledg
Unsweetened cocoa powder30g unsweetened cocoa powder
Grams of Unsweetened cocoa powderg
Cornstarch32g cornstarch
Grams of Cornstarchg
Reduced-fat cream cheese (Neufchatel)100g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt160g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Vanilla extract5g vanilla extract, divided
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Mix the flour, ground walnuts, salt and 22.4 g of the allulose. Rub in the cold butter, add the water and press into a 23 cm / 9 inch deep tart tin about 3 cm deep. Shape by pressing through baking paper rather than rolling out; patch small cracks with dough from thicker areas.
02
Chill for 30 minutes to hydrate the flour and firm the butter, prick the base and line with paper and baking weights. Bake for 18 minutes, remove the lining and weights, then bake for another 6–10 minutes until dry. Cool completely.
03
Whisk the cocoa, cornstarch and 67.2 g of the allulose in a saucepan. Gradually whisk in the milk and coffee. Cook over medium-low heat, stirring constantly, until thick and slowly bubbling; continue whisking for 1 minute.
04
Remove from the heat, stir in 2.5 g of the vanilla and spread the pudding into the shell. Cover its surface directly, cool for no more than 1 hour and refrigerate for at least 4 hours until firm.
05
Mix the cream cheese, yogurt, remaining allulose and vanilla into a smooth thick topping. Spread in a thin even layer over the cold pudding.
06
Chill for another 30 minutes before cutting into the selected number of equal wedges. The topping is cream-cheese yogurt, not whipped cream; the coffee contains caffeine unless decaffeinated coffee is selected.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Mocha Cream Pie

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A note from our kitchen

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