One of my favorite pies is French Silk Pie! Do you love it as much as I do?
I hadn’t had it since I was diagnosed with type 1 diabetes in 2018, because its pretty hard for me to eat a lot of sugar.
But a few weeks ago, I discovered this sugar-free, low-carb French Silk Pie recipe, and it has been such a delicious gift! This recipe is adapted from my favorite cookbook, Trim Healthy Table. If you’ve been around here for long, you know that I love cooking from this book. All of the recipes are easy, healthy, and delicious.
I’ve already made it 3 times this month, and I promise you that it tastes just as good as the original.
If you need to watch your sugar intake, but still have a sweet tooth, this one is for you.
***Just a note about ingredients: My favorite low-carb flour is called Baking Blend. And my favorite sugar-substitute is called Gentle Sweet. But of course you can use your favorite brands and this recipe will still turnout great.
A few other sugar-free favorites for you:
Sugar-Free Chocolate Ice Cream
Sugar-free Almond Joy Dark Chocolate Bark
Sugar-free French Silk Pie
Ingredients
For the Crust
- coconut oil cooking spray or butter, for the pie plate
- 1/3 Cup low-carb flour (almond flour, coconut flour, or Trim Healthy Mama Baking Blend)
- 2 tbsp unflavored gelatin
- 2 tbsp collagen or protein powder
- 3/4 tsp baking powder
- 2 pinches salt
- 1 tbsp sugar substitute (Gentle Sweet, Splenda, or Swerve)
- 1 tbsp butter
- 1/2 Cup egg whites carton or fresh
- 3/4 tbsp vanilla extract
For the Pie
- 3 ounces Unsweetened baking chocolate
- 3/4 Cup sugar-alternative (Gentle Sweet, Splenda, Swerve)
- 1 stick butter, softened
- 1/4 + 2/3 Cup heavy cream
- 1 1/2 tsp vanilla
- 3 pinches salt
- 1/2 Cup egg whites (from a carton is easiest)
- shaved stevia-sweetened chocolate for garnish (optional)
Instructions
For the Crust
- Preheat the oven to 300° F. Spray a 9-inch pie plate with coconut oil or grease with butter.
- Put the Baking Blend (or low-carb flour of your choice), gelatin, collagen, baking powdr, salt, and sweetener in a food processor and pulse to combine. Add the butter and pulse a few times to coat with flour. Add the egg whites and vanilla and blend for another few seconds. Take the blade out and stir the ingredients well.
- Scrape the mixture into a pie plate and spread it out with a spatula. Bake for 20 minutes, then turn off the oven and let the crust cool slowly in the turned-off oven. Once cooled, add your pie filling.
For the Pie
- Melt the chocolate in the microwave in 30-second intervals. Allow to cool to room temperature.
- Put the Gentle Sweet (or other sugar alternative) in a blender and blend until it becomes a very fine powder. Reserving 1 tbsp, pour the rest into a large bowl. Add the butter, and with an electric mixer, cream the Gentle Sweet and butter for about 2 minutes.
- Once the melted chocolate is close to room temperature (you don't want it to melt the butter), add it to the bowl along with the 1/4 C heavy cream, and beat for another 2 to 3 minutes. Beat in the vanilla and salt. Beat in the egg whites, 1/4 C at a time, beating well, about 2 minutes after each addition. Then beat the mixture for at least another couple of minutes, or until the mixture is nicely thickened.
- Pour the 2/3 C heavy cream into the blender with the reserved Gentle Sweet and blend until thickened. (Or you can make whipped cream with your stand or hand mixer)
- Scrape the chocolate mixture into the baked pie crust, top with the whipped cream and optional shaved chocolate. Chill for a few hours.
