French Silk Pie


This pie is just incredible! I once served it to dinner guests, and after their first bite and all the ensuing “ooos and aaaahs,” I informed them that it was sugar free. Their mouths gaped open and their eyes bugged out! They said, “Well, don’t tell the kids, they will never know the difference!” The husband still talks about how wonderful this dessert is.


Crust:

  • 1 cup ground almonds
  • 1/2 cup soy protein (NOT soy flour!)
  • 1 teaspoon SteviaPlus®
  • 4 packets sucralose
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter, room temperature


    Filling:

  • 3 ounces (squares) unsweetened baking chocolate
  • 3/4 cup butter, room temperature
  • 1 teaspoon SteviaPlus®
  • 8 packets sucralose
  • 1 1/2 teaspoons vanilla
  • 3 eggs


    Topping:

  • 1 cup whipping cream
  • 1/8 teaspoon SteviaPlus


    Crust instructions: Combine well with a pastry blender or food processor and press into pie pan. Bake 5 minutes at 450° F. Cool completely before adding filling.
    Filling instructions: Break chocolate and place in a small saucepan over lowest possible heat. Stirring constantly, warm chocolate until almost completely melted. Remove from heat and continue to stir until thoroughly melted. Cool chocolate.


    Since the eggs won’t be cooked, coddle eggs: Fill a small sauce pan about half-full. Bring water to boiling, then place eggs in boiling water for 20 seconds. Remove eggs from water and immerse in cold water to stop them from continuing to cook. Set aside.


    In a large mixing bowl with an electric mixer cream butter, SteviaPlus® and sucralose on medium speed about 1 minute. Add chocolate and vanilla, mixing until combined. Continue mixing and beat in eggs one at a time for 5 minutes each. Total mixing time for egg mixture will be 15 minutes. Pour into pie shell. Chill at least 4 hours to set.


    Topping instructions: Whip cream in a small mixing bowl with an electric mixer until peaks form. Add SteviaPlus(r and whip till combined. Spread on chilled pie. Sliver chocolate with a vegetable peeler. Garnish pie with chocolate curls. Enjoy! Serves 8.


    The original recipe came from Aimee Nossum. Thank you Amy for letting me use this a really wonderful pie in my book!


    Variation:
    French Silk Cups: Omit the crust and do the filling as instructed. Place finished filling into muffin tins and chill in the refrigerator as directed. Either top with the whipped cream topping as directed or serve plain. Makes 8.


    Carb counts: Pie entire recipe, 64.87. Fiber, 28.07. ECC, 36.36
    Pie per serving, 8.1. Fiber, 3.5. ECC, 4.54.
    Cups entire recipe (without topping), 30.68. Fiber, 13.08. ECC, 17.6.
    Cups per serving (without topping), 3.83. Fiber, 1.63. ECC, 2.2.


    This recipe is excerpted from Low Carb Cooking at Sharron’s Place: Sugar Free Recipes Featuring SteviaPlus® by Sharron Long, ©2002.

  • Avatar Written by Sharron Long

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