A sugar-free chocolate pie with a chocolate mousse texture that’s a low carb dieter’s dream. This French silk pie recipe is sophisticated 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. It’s one of our favorite pies on the holiday table.
Delight your family and friends with this delicious silky sugar free pie. I bet they won’t know it’s low carb!
Sugar Free Chocolate Pie (French Silk Pie)
I have to be honest, this is a recipe where a stand mixer is a big help. It doesn’t mean that this sugar free 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 15-20 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. This recipe is no exception. If you are squeamish about using the raw eggs, use store bought pasteurized eggs.
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 sugar free chocolate pie version several times with different sweetener combinations and baking techniques to get the smoothest texture possible. Using already powdered sweeteners was the trick. 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, I’m recommending Sukrin Melis (icing sugar) or Swerve.
To take this recipe to the next level, add 1 tsp of espresso powder or 1/2 tsp of coffee extract bring out the chocolate flavor. I like adding 1 tablespoon of brandy!
Sugar Free Chocolate Pie is 3 net carbs per serving
[Disclosure: This recipe contains affiliate links. If you purchase through a link i may earn a small consideration at no expense to you.]
Sugar Free Chocolate Pie (French Silk Pie)
Flaky Pie Crust (or your favorite crust)
French Silk Pie Filling
- 6 ounces (1 1/2 sticks) salted butter, very soft
- 1 1/4 cups low carb powdered sugar (or Swerve Confectioners)
- 1/4 cup heavy cream
- 4 ounces unsweetened baking chocolate squares, melted
- 4 large pasteurized eggs, cold
- 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
- 2 tbsp low carb powdered sugar (or swerve)
- Preheat oven to 350 degrees. Spray a pie plate with baking spray. I use a 9 inch pyrex baking dish. (I sprinkle sesame seeds on the bottom of the pie plate so the crust doesn’t stick to the bottom.)
- Measure the almond flour, oat fiber and salt into the bowl of a food processor. Pulse to combine, Cut the butter into chunks and pulse with the dry ingredients until the butter is the size of small peas. Mix the egg white with the 1 teaspoon of water and pour onto the dry ingredients. Process until the dough just comes together. Refrigerate the dough for 30 minutes or up to 5 days.
- Roll the pastry between two sheets of plastic wrap until it is the right size for your pie plate. Remove the top piece of plastic and invert the dough over the pie plate. Gently coax the dough into the bottom and the sides of the plate. Remove the plastic and shape the edge. Dock the dough with a fork.
- Bake the crust for 10 -15 minutes, until it begins to turn a nice golden brown. Let cool completely, then cover with plastic wrap until ready to use.
- 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 Sukrin Melis or 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 at a time and let the mixer run for about 3 minutes between each addition, scraping the bowl after the third and forth additions.
- Finish mixing with a quick burst at high speed and spread the filling into the pie shell and refrigerate. [NOTE: if the filling breaks (separates), refrigerate for 40 minutes and add 1/4 teaspoon of xanthan gum. Whip at medium speed for a few seconds to loosen the filling and then at high for just a few seconds until it comes together. Another pinch of xanthan gum may be needed.]
- Spoon the filling into the pie crust and smooth with a spoon or offset spatula. Refrigerate at least 6 hours or overnight, uncovered.
- 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.
- Serves 10 at 3 net carbs each.