This Low Carb French Silk Pie is as silky and creamy as the original version and just 4 net carbs per serving. Its walnut crust is gluten-free and delicious.
French Silk Pie is the epitome of silky chocolate desserts. It’s texture is simply unforgettable. And it’s so easy to make you won’t believe it. I have to be honest, this is a recipe where a stand mixer is a big help. It doesn’t mean that this low carb dream of a chocolate pie can’t be made without stand mixer – a hand mixer will suffice, but it will give the shoulder and arm a good workout. The chocolate silk-like texture of this pie is due to almost constant whisking for 20-30 minutes, and it’s totally worth it!
If you’ve spent time looking at recipes for French Silk Pie you will see that many of them call for the use of raw eggs. Well, this recipe is no exception, but I used store bought pasteurized eggs. You can pasteurize your own eggs, but I didn’t want to take the chance of messing it up by doing it myself.
If you have chickens, I’m jealous, and you can use your own happy little fresh eggs from your happy little hens and have no worries. I guess this is the part where I say that recipes containing raw eggs should not be served to pregnant women, the elderly, and very small children.
French Silk pie does not hail from France. It is a creation born of Betty Cooper from the good old U.S. of A., in 1951, for a Pillsbury Bake-Off. No one knows why she named it French Silk Pie but it seems fitting since the texture of this pie is so extraordinarily smooth.
I tested this pie several times and found that with natural low-carb sugar alternatives, it was sometimes hard to get an ultra smooth texture; one that was free of grit. I tried a few different sweetener combinations and baking techniques to get what I think is the smoothest texture using powdered sweeteners. I’m happy to say that this low carb French Silk Pie version is almost as silky as the version we grew-up eating.
The trick was using Sukrin Icing Sugar (Sukrin Melis) or Swerve Confectioners Style sweetener, which I generally use in very small quantities. These erythritiol based sweeteners are great and shouldn’t effect blood sugar. So, yes, I’m recommending Sukrin Melis (icing sugar) or Swerve.
Make sure to keep visiting the blog in the next few weeks. I have some great pie and dessert bar recipes posting soon, as well as some super Summer recipes.
Low Carb French Silk Pie is 4 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
- 6 ounces (1 1/2 sticks) salted butter, very soft
- 1 1/4 cups Sukrin Icing Sugar (or Swerve Confectioners)
- 1/4 cup heavy cream
- 3 1/2 ounces unsweetened baking chocolate squares, melted
- 4 large pasteurized eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon stevia glycerite, or more Sukrin or Swerve to taste
- 3/4 cup heavy cream
- chocolate shavings optional - I used 2 squares of Chocolate at 86% cacao
- Make the Walnut Pie Crust: Preheat oven to 350 degrees.
- Spray a pie plate with baking spray. I use a 9 inch pyrex baking dish.
- Put the walnuts in a food processor (I use a mini-prep) and process them until finely ground, but not walnut butter!
- In a medium bowl, add all of the dry ingredients and stir together, thoroughly. Melt the coconut oil or butter or ghee and add to the dry ingredients stirring together. The mixture should clump up easily and hold its shape when squeezed firmly. If not, add a little bit more oil.
- Add the low carb walnut crust ingredients to the pie plate and begin to press it firmly into the sides and bottom of the plate. I like to make a peaked-ridge around the inside of the outer edge. With the tines of a fork, poke holes on the bottom and sides of the crust so it doesn't puff up in the oven.
- Bake the crust for 10 minutes to set, or until it begins to turn a nice golden brown.
- Let cool completely before filling.
- For the French Silk Pie: Finely chop the unsweetened baking chocolate and put in a microwaveable bowl. Heat on high 30 seconds at a time until almost melted. The residual heat from the bowl should take care of melting the rest.
- Put the butter and Swerve in a stand mixer or in a large mixing bowl. Fit the paddle attachment onto the mixer and beat the butter and sweetener on medium speed for about 2 minutes. Scrape the bowl. Add the melted chocolate and mix for 1 minute. Scrape down the bowl thoroughly. Add 1/4 cup of heavy cream, vanilla and stevia glycerite, beating for 2 minutes more. Remove the paddle attachment, and scrape the filling back into the bowl.
- Add the whisk attachment and turn the stand mixer back on medium speed. Add one egg and let the mixer run for about 5 minutes. Scrape the bowl. Add another egg and again let the machine run for about 5 minutes. Follow this procedure with each egg, making sure to scrape the bowl after each addition.
- Finish mixing with a quick burst at high speed and spread the filling into the pie shell and refrigerate.
- Whip the 3/4 cup of heavy cream with your favorite sweetener and top the pie. Additionally, chocolate curls can be added by running a vegetable peeler down the length of a piece of chocolate.