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The Step Mother’s Bitter Sweet Pie

Recipe By: Katheryn Hanson
Year Submitted: 2018
Winner First Place


1 ½ cups shortbread cookies, crushed
½ cup coconut flour
2 T sugar
Pinch of salt
½ cup unsalted butter, melted

Chocolate Cream Filling:
2 T butter, unsalted
1 1/3 cup 55% dark chocolate, chopped
1 teaspoon vanilla
2/3 cup sugar
3 tablespoon cornstarch
2 Tablespoon cocoa powder
1 teaspoon espresso powder
¼ teaspoon salt
3 eggs
1 ½ cups heavy whipping cream
1 ½ cups buttermilk

1 cup Nutella
1 cup cream cheese
1 ¼ cup power sugar
1 cup vanilla whipped topping

Vanilla Whipped Topping
2 cups heavy whipping cream
¼ cup powder sugar
1 teaspoon vanilla extract


Preheat oven to 400° F. Melt the butter and mix into the crushed shortbread cookies, coconut flour, sugar, and salt together. Press into pie plate and bake until set.

Chocolate Cream Filling:
Place the chopped chocolate, butter, and vanilla in a medium mixing bowl; set aside. In a medium sauce pan whisk together the sugar, cornstarch, cocoa, espresso, and salt. Whisk ¼ cup cold heavy whipping cream until the mixture is smooth, with no lumps. Repeat with another ¼ cup of the cream. Whisk in the egg yolks. Place the saucepan over the medium heat, and gradually whisk in the remaining cream and buttermilk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Pass the filling through a chinois into a bowl to remove any lumps. Place plastic wrap on the surface to prevent a skin from forming and chill thoroughly. Pour 1/3 of the chocolate filling in the bottom of prepared pie crust.

Whip the cream cheese and Nutella until smooth slowly add power sugar mix until smooth. Slowly add vanilla whipped topping and fold in by hand.

Vanilla Whipped Topping
Whip until firm and creamy. Add the powder sugar and the vanilla. Continue to whip until peaks form.