So L has us both doing this Slow-Carb diet as a way to get into better shape for our September races. When followed strictly, I find that I really do feel great and the numbers on the scale drop. At first, however, there is a quick adjustment while your body empties itself of sugar, and that actually made me sick when I started trying this out. Other people report being really cranky, which is an indication of a sugar addiction, which is what the diet tries to break. I'm sure there is a bunch of science behind why this works, but it makes sense in that sugar just isn't good for you. While I was pregnant, my midwives recommended eliminating all white foods, which would include sugar, white flour, etc, so this is that minus additional carbs. I do want a ruling on quinoa however. For this diet, you also get a "cheat" day, in which you indulge in all the sugary carby stuff you can come up with, and I think this works by making you sort of ill, so you don't miss the sugar the rest of the week. For us, this tends to mean pizza, white wine, and ice cream.
But in my prior-to-baby life, I loved to bake, so in a fit of need-to-be-normal, I tried out a new recipe from this month's Bon Appetit. I have renamed this pie, as I'm quite sure that I now have diabetes after having a slice of this on Saturday. But it's really easy to make and a great way to get your fill of sweet before you kick the sugar for the week!
Also, PS, I am visiting relatives in WI this weekend, so I suspect I am going to be much more lax on the diet than normal. Don't judge me.
Graham Cracker Crust
- 9 whole graham crackers, ground finely in a food processor
- 2 tablespoons heavy cream
- 2 tablespoons Nutella
- 1 ounce semisweet or bittersweet chocolate, melted
- 1 tablespoon unsalted butter, melted
- 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
- 1 1/4 cups heavy cream
- 2 tablespoons finely ground coffee beans
- 2 large egg whites
- 1/2 cup sugar
One 9" metal or glass pie dish; a kitchen torch (optional)
Graham Cracker Crust
Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.