- 1/3 cup + 1 tablespoon shortening (Kevinpa used Crisco)
- 3/4 cup Carbalose flour
- 1/4 cup resistant wheat starch
- 2 tablespoon + 1 teaspoon cold water
Crust Preparation Instructions:
Cut shortening into flour until the particles are like small peas. Sprinkle in water, 1 tablespoon 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 sheets of wax paper. Invert into a 9 inch pie plate and press into place. Prick crust all over with a fork. Bake pie crust in preheated 350 degree oven for 10 - 12 minutes or until set, but not browned. Cool completely.
- 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
** Note: To create isomalt syrup, dissolve 1/2 cup isomalt in 1 cup of DaVinci Sugar Free Sweetener Syrup.
Filling Preparation Instructions:
Melt butter and chocolate together and set aside. In a medium bowl, whisk together isomalt syrup and eggs. Add the chocolate mixture and blend until smooth.
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.
Set on a flaky pasty crust, the silky smooth chocolate with an occasional cranberry burst will delight your senses.