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Chocolate-Covered Katie
Makes one 8½-inch pie (12 servings)

per serving
Calories 180
Fat 18 grams
Fiber 3 grams
Carbs 5.5 grams
Protein 1.5 grams
Weight Watchers PointsPlus Value 5

Posted by Grand Central Publishing Published See Grand Central Publishing's 6 projects » © 2024 Katie Higgins / Grand Central Publishing · Reproduced with permission. · Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright 2015 (c) by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved. Photography by Lara Ferroni.
  • Step 1

    In a medium bowl, cover the macadamia nuts with water and soak for 6 to 8 hours. Drain completely.

  • Step 2

    Combine the nuts and all remaining ingredients except the crust in a high-powered food processor or Vitamix.

  • Step 3

    If using stevia, add 3 tablespoons water.

  • Step 4

    Process until the ingredients are completely smooth.

  • Step 5

    Transfer the filling to the prepared pie crust, smooth the top of the pie, and freeze at least 6 hours, until firm.

  • Step 6

    Top with Coconut Whipped Cream and fresh blueberries if desired. Refrigerate leftovers in a covered container for up to 5 days, or freeze for up to a month.

    If freezing, thaw the pie for 20 minutes, or until it once again has a smooth texture, before slicing and serving.

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