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Home » Recipes » Desserts

Sugar Free Chocolate Pie (French Silk Pie)

By Kim Hardesty

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.

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A slice of Sugar Free Chocolate Pie (French Silk Pie) with whipped cream and chocolate shavings.

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.

Sugar Free Chocolate Pie (French Silk Pie) with whipped cream and chocolate shavings is perfect for low carb diets.

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.

Sugar Free Chocolate Pie (French Silk Pie) with whipped cream and chocolate shavings

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 teaspoon of espresso powder or ½ teaspoon 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) with whipped cream.

Sugar Free Chocolate Pie (French Silk Pie)

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.
4.83 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 10
Calories: 337kcal
Author: lowcarbmaven.com

Ingredients

Flaky Pie Crust (or your favorite crust)

  • 1 ½ cup almond flour
  • 5 tablespoon butter
  • 3 tablespoon oat fiber
  • 1 large egg white
  • 1 teaspoon water
  • ¼ teaspoon salt

French Silk Pie Filling

  • 6 ounces (1 ½ sticks) salted butter, very soft
  • 1 ¼ cups low carb powdered sugar (or Swerve Confectioners)
  • ¼ cup heavy cream
  • 4 ounces unsweetened baking chocolate squares, melted
  • 4 large pasteurized eggs, cold
  • 2 teaspoons vanilla extract
  • ½ teaspoon stevia glycerite (or more Sukrin or Swerve to taste)

Topping

  • ¾ cup heavy cream
  • chocolate shavings optional - I used 2 squares of Chocolate at 86% cacao
  • 2 tablespoon low carb powdered sugar (or swerve)

Instructions

Crust

  • 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. 

Filling

  • 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 ¼ 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 ¼ 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 ¾ 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.

Notes

***I originally used a different pie crust for this pie the first time I shared this recipe one that used protein powder. It's a great press-in pie crust recipe, but I used a different pie crust (my Flaky Pie Crust) when I updated the photos. Use your favorite crust if you wish. 
Nutrition Facts
Sugar Free Chocolate Pie (French Silk Pie)
Amount Per Serving
Calories 337 Calories from Fat 306
% Daily Value*
Fat 34g52%
Carbohydrates 8g3%
Fiber 5g21%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 337kcal | Carbohydrates: 8g | Protein: 6g | Fat: 34g | Fiber: 5g
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About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Aj

    April 20, 2023 at 5:13 pm

    This pie is spectacular. Prob my fav low carb desserts and I’ve made many. One recommendation - allulose in the filling is far superior to erythritol, which recrystallizes and may have the possible health issues recently noted. I didn’t even powder it but it dissolves perfectly, tastes more natural, and is slightly softer consistency which gives this a more silky feel. Otherwise this recipe is spectacular.

    Reply
    • Kim Hardesty

      June 14, 2023 at 7:51 am

      Thanks, Aj. You saved me some experimentation as that change was on my to-do list. Lol. Have a nice day. -Kim

      Reply
  2. Lori

    March 14, 2021 at 12:59 pm

    Is psyllium husk powder an acceptable substitute for oat fiber?

    Reply
    • Kim Hardesty

      March 15, 2021 at 8:22 am

      No, Lori. Try using 2 tbsp of coconut flour instead. I remember testing both, and the oat fiber yielded a much better result. I've been using it in cookies and other recipes in lieu of coconut flour and really like it. -Kim

      Reply
  3. AJ

    January 16, 2021 at 8:11 pm

    Just simply amazing. So silky and rich. I have made so many desserts from Kim, and everyone is a masterpiece. They do take a bit more work, but totally worth it in the end. Thanks so much

    Reply
  4. Sharon

    November 23, 2020 at 7:50 am

    Can this pie be frozen?

    Reply
    • Kim Hardesty

      November 23, 2020 at 9:32 am

      Yes, Sharon. -Kim

      Reply
  5. Laura

    July 26, 2020 at 5:37 am

    I made this yesterday and it was wonderful! But next time I’ll cut the sugar in half maybe. It was super SWEET.

    Reply
  6. Molly

    March 30, 2020 at 5:58 pm

    I am a really good cook, so I know how to follow directions on recipes. This pie was way too thick and tasted like it had way too much chocolate, almost bitter. It was not creamy enough. Won’t be making it again.

    Reply
  7. Jana Lunsford

    November 26, 2019 at 4:55 am

    This pie is outstanding! It's rich and creamy and OHHH so good! I made several pies for a party and still have one left. Can this pie be frozen? It does not have the whipped topping on it, but it is already in the pie shell.

    Thanks you for all the hard work, your recipes are amazing!

    Reply
    • Kim Hardesty

      November 26, 2019 at 7:45 am

      I'm so happy you liked it, Jana. Yes, it can be frozen, even with a whipped cream topping. -Kim

      Reply
  8. Lisa

    November 12, 2019 at 1:37 pm

    Is it possible to make this without the eggs? 6 months pregnant here and it looks like I need it on my Thanksgiving table.

    Reply
    • Kim Hardesty

      November 12, 2019 at 3:25 pm

      Not this recipe, Lisa, BUT. I have made a chocolate pie out of my chocolate pastry cream recipe which I folded with sweetened whipped cream - about 3/4 cups heavy cream whipped and sweetened to taste will whip to 1 1/2 cups. Fold 1/3 of the whipped cream into the chilled pastry cream to lighten, then fold in half of the whipped cream and then the rest of it. Let it chill overnight and it will set - that will make this a 2-3 day pie that will only take a few minutes each day. -Kim

      Reply
    • Elizabeth Rockey

      September 24, 2021 at 12:36 pm

      Could I use chocolate chips?

      I love the flavor of the bake believe milk chocolate chips.

      Reply
      • Kim Hardesty

        September 27, 2021 at 11:32 am

        Sure. Just sub 4 ounces of your chocolate chips for the baking chocolate. -Kim

        Reply
  9. Patti

    September 25, 2019 at 10:07 am

    Hi Maven,

    Can I sub psyllium powder for the oat.?
    Thanks so much love your recipes.

    Reply
    • Kim

      September 26, 2019 at 7:25 am

      Hi Patti. Some people have tried it and liked it, but I have not. My concern is that it may not be flaky. You can also try using 2 tbsp coconut flour. I did test coconut flour in the recipe as I was developing it and decided that oat fiber produced the best results. -Kim

      Reply
  10. Liezl

    August 26, 2019 at 6:01 am

    Hi, what can I use instead of the oat fibre?

    Reply
    • Kim

      August 26, 2019 at 7:35 am

      Hi Liezl, try 2 1/2 tbsp of sesame flour or coconut flour. -Kim

      Reply
  11. Karen

    January 11, 2019 at 2:50 pm

    Hello! I might have missed it in the directions here... do I put the filling into the crust and then refrigerate to set it? For how long?

    Reply
    • Kim

      January 13, 2019 at 10:21 am

      Yes, Karen. I'll try to make that more clear. Put the filling in the crust and chill at least 6 hours. I do it overnight and I don't cover it so that it develops a thin skin. Then you can cover it loosely with cling film without too much fear of it sticking to the pie. -Kim

      Reply
  12. Kim

    December 26, 2018 at 8:40 am

    I made this but accidentally bought oat flour instead of fiber. I used monkfruit sugar (should have used less) and Scharffenberger unsweetened baking chocolate (America's Test Kitchen recommendation). Everything worked out really well in the end. Instructions were easy to follow. Mine wasn't as pretty but it was as good as the picture looked! I am ready to invest in a stand mixer after making this pie!

    Reply
  13. Nita

    December 16, 2018 at 2:01 pm

    Wondering how far in advance this pie can be made and leave in the refrigerator WITHOUT the whipped topping?

    Reply
    • Kim

      December 16, 2018 at 2:34 pm

      Hi Nita, it should keep 2-3 days no problem. Make sure to cover it well with cling film. You can add the whipped cream at the last minute. Just an FYI. If the filling separates while it is mixing, let it hang out in the refrigerator for about 20 minutes and continue. It should come back together. Enjoy. -Kim

      Reply
  14. Lisa

    December 12, 2018 at 8:46 pm

    Hi I made this pie a couple years ago and I really liked the original crust recipe. Where can I find it please?

    Reply
    • Kim

      December 14, 2018 at 10:31 am

      Here is the link for the crust. It's not very popular because of the number of ingredients, but it is still my favorite. https://www.lowcarbmaven.com/basic-low-carb-almond-pie-crust-for-cream-pies-and-cheesecakes/ Enjoy the pie. -Kim

      Reply
  15. Nita

    December 01, 2018 at 6:17 pm

    I love this and will make it for Christmas for my non keto family. I’ve not had a keto crust this close to non keto. I will say I didn’t roll the crust out but patted in the pan with no problems. Yumbo!

    Reply
  16. Nicole Wiebusch

    November 30, 2018 at 3:23 pm

    Could you use cocoa powder instead of the baking chocolate squares? How much would you use?

    Reply
    • Kim

      November 30, 2018 at 6:24 pm

      Hi Nicole, I haven't used just cocoa powder in this recipe. This is my sugar-free version of a classic recipe. I'm not sure if the fat in the chocolate helps with the texture or not. I'm sorry that I don't have an answer for you. I would try to Google "french silk pie with cocoa powder" to see if you can low carb another recipe. -Kim

      Reply
  17. Evalee

    November 21, 2018 at 5:53 pm

    Mine came out gritty - I think I made a mistake when I added the first egg - the mixer was on high. It’s like the egg curdled. I used confestiobers swerve and did everything else exact. Could that be the problem? Tastes good - just not smooth

    Reply
    • Kim

      November 21, 2018 at 7:33 pm

      Hi Evalee. It may have gotten too warm while mixing. You can let it cool in the fridge a little and whip it again. Maybe adding a little xanthan gum may help it come together, too, but don't use too much - maybe 1/4 - 1/2 tsp. Erythritol doesn't always dissolve completely and sometimes recrystallizes as it sits in a moist filling, causing a little grit or even crunchy texture. -Kim

      Reply
  18. Jess Burns

    July 24, 2018 at 7:11 pm

    THANK YOU for this amazing recipe!!! It’s phenomenal! The crust is perfect!!!!

    Reply
  19. Nina

    July 18, 2018 at 4:18 pm

    The French silk pie was delicious!! Thank you. I just can't believe how good it is for a low carb dessert! I wish I could post a picture!

    Reply
  20. Esther

    July 02, 2018 at 11:53 am

    Can I substitute Lakanto monk fruit sweetener 1:1 sugar replacement? They also have a powdered confectioner's 2:1 sugar replacement. I was thinking of using the 1:1 sugar replacement for the chocolate filling and the powered 2;1 for the whip cream. Let me know your thoughts

    Reply
    • Kim

      July 06, 2018 at 10:32 am

      Hi Esther. I'm so sorry I didn't get to this before today. Absolutely. Use what you have. I would use the confectioners in the filling too, or at least powder the 1:1. I like the Lakanto sweeteners very much. -Kim

      Reply
  21. Jane H.

    May 03, 2018 at 7:16 am

    Can you just make the filling and put it in cups like a chocolate mousse? How much does the filling make? I make regular French Silk pie and it calls for 8 eggs for a 9 inch pie crust, so this seems like it's not much.

    Can't wait to try!

    Reply
    • Kim

      May 03, 2018 at 3:58 pm

      Hello, Jane. Of course you can just make the filling. I don't really remember how many cups it makes... 3-4? Because my focus is on keeping carbs low, I tend to measure ingredients on the front end instead of the finished good on the back end. Sorry about that. -Kim

      Reply
  22. Barbara Kuechenmeister

    April 21, 2018 at 3:54 pm

    Made this for dessert, French Silk Pie is my husband's favorite! It was delicious!

    Reply
    • Kim

      April 21, 2018 at 8:55 pm

      I'm glad Barbara. Thanks for sharing. -Kim

      Reply
  23. Caitlyn monasterio

    April 03, 2018 at 3:03 pm

    Hi!

    I’m super excited to make this! I’m craving chocolate pie. I don’t have oat fiber on hand, can i use flax meal as a subsititute??

    Reply
    • Kim

      April 04, 2018 at 6:28 pm

      You can, Caitlyn, but the texture of the crust will be different. It will still taste good, but just be different than the original. I have two other great pie crust recipes on the blog. You can actually use your favorite recipe. -Kim

      Reply
  24. Kathryn Heiner

    March 14, 2018 at 2:05 pm

    Is there a substitute for the oat fiber? If I just leave it out, will the recipe work? Thank you!

    Reply
    • Kim

      March 14, 2018 at 3:08 pm

      Hi Katheryn. The oat fiber makes the pie crust special. You can use your favorite low carb pie crust recipe or a press-in crust of almond flour and butter if you wish. -Kim

      Reply
  25. firefly

    March 02, 2018 at 12:54 am

    Sukrin is erythritol isn't it? I'm a bit allergic to it

    Reply
    • Kim

      March 02, 2018 at 7:19 am

      You can use any sweetener you wish. Can you use xylitol? That would work great. Any concentrated sweetener like powdered stevia, stevia drops or liquid splenda will result in a different texture than the original, but still taste good. Just sweeten per your taste. The baking time may be affected. -Kim

      Reply
  26. Erinn

    February 15, 2018 at 11:05 am

    I have to say, your flaky pie crust recipe was AMAZING. I've tried so many different low carb pie crusts over the years (since 2012) and they've all been pretty unappealing, especially the coconut flour versions. But this crust was perfect! I added a little bit of powdered sweetener to it just because I like my crusts that way and it was just wonderful. Thank you!

    Reply
    • Kim

      February 15, 2018 at 11:10 am

      I love hearing that you liked the crust, Erinn. Thank you. I hope it helped make your dessert that much better. Enjoy your day! -Kim

      Reply
  27. Cheryl

    December 12, 2017 at 6:59 pm

    Amazing! I love this chocolate pie.

    Reply
  28. Amanda

    December 02, 2017 at 6:01 am

    This sounds amazing! Could I substitute psyllium husk powder for the oat fiber? I'm not familiar with either but recently purchased the psyllium for a different recipe.

    Reply
    • Kim

      December 02, 2017 at 6:03 am

      Hi Amanda thank you. No, you can’t interchange them. I suggest using a different crust. The flaky crust is just my favorite right now. I have to other crusts that are almost like graham cracker crusts in texture. I love them, too, but you can use your favorite crust recipe if you wish. -Kim

      Reply
  29. Jackie Burrell

    November 21, 2017 at 11:38 am

    This looks wonderful, but before I try it will powdered erythritol work? It has that cooling effect and I don't know if the two sweeteners you mentioned do or not. I will certainly wait to get them if they don't. Thanks so much for your recipes!

    Reply
    • Kim

      November 21, 2017 at 12:15 pm

      Jackie, yes and no. Plain powdered erythritol is not sweet enough on it's own and you would have to use quite a bit more to get the filling sweet enough. Also, I tried it with erythritol I powdered myself, and quite a bit didn't dissolve, so there was a fine gritty bite to the pie. The Swerve or Sukrin work much better and dissolve more completely. You can try mixing it longer, but sometimes it causes the filling to break. I have included some tips to help fix the problem if it happens. Let me know if you have any more questions. -Kim

      Reply
  30. Wendy

    November 21, 2017 at 10:22 am

    Where do you find Oat Fiber?? I can only purchase it online apparently. What is a substitute??

    Reply
    • Kim

      November 21, 2017 at 11:24 am

      You can use your favorite pie crust for this recipe if you want. Without the oat fiber, the crust is not flaky. I buy oat fiber either from Netrition.com or Amazon. It lasts forever in the fridge and actually makes baked goods nice and fluffy. It's very popular with those following the Trim Healthy Mama plan. -Kim

      Reply
  31. Dawn

    November 21, 2017 at 7:25 am

    What can I use instead of oat fiber

    Reply
    • Kim

      November 21, 2017 at 11:25 am

      You can use your favorite pie crust for this recipe if you want, Dawn. Without the oat fiber, the crust is not flaky. I buy oat fiber either from Netrition.com or Amazon. It lasts forever in the fridge and actually makes baked goods nice and fluffy. It’s very popular with those following the Trim Healthy Mama plan

      Reply
    • Brittany

      November 24, 2017 at 8:33 am

      I used ground Flax Seed in a 1:1 ratio instead of the Oat Fiber and the crust was good. It had the little flax specks in it, so maybe not as pretty - but, hey, extra fiber! And it was delicious :)

      Reply
      • Brittany

        January 23, 2019 at 12:05 pm

        So a year later I remade this pie crust as written and the oat fiber makes a HUGE difference! I ordered it off Amazon and trust me, its worth it. Your pie recipes are amazing!

        Reply
  32. Adina

    November 21, 2017 at 5:34 am

    This pie looks too good to be allowed! I saw a classic recipe for it just yesterday (I don't think I have heard of this pie before and now twice in two days) and now I am so craving it!!!

    Reply
  33. Carole

    November 19, 2017 at 6:59 pm

    Kim, how many days in advance could I make this pie for Thanksgiving? By the way, almost my entire Thanksgiving menu is comprised of your recipes! Thanks so much!

    Reply
    • Kim

      November 19, 2017 at 7:03 pm

      Oh, gosh! The pressure is on, Carole! I had this in the fridge for three days and the crust was still good. Maybe make it two days ahead? Let it sit in the fridge uncovered overnight so it develops a skin before covering in plastic wrap. If not, then the plastic wrap will make a mess of the pie. -Kim

      Reply
    • Kim

      November 19, 2017 at 7:04 pm

      Oh, where are my manners? Have a lovely Thanksgiving. I’m in Texas now helping my dad with my mom. I’m so fortunate to be able to make the trip and see them. Enjoy your week. -Kim

      Reply
  34. Julie

    September 29, 2017 at 6:29 am

    This pie is amazing! I made 2 for a family picnic over the weekend. I modified some ingredient quantities a bit for the crust and used puyre sweetener that I ground in coffee grinder because that is what I had. My reccommendation is to let the pie definitely sit overnight. Don't get me wrong, it was delicious the day I made it, but it was out of this world amazing the second day! Thank you, thank you for all your hard work. I have so loved my 9 month journey of the keto lifestyle because of people like you creating recipes like this one!

    Reply
    • Kim

      September 29, 2017 at 10:24 am

      Wow, Julie! Thank you for the wonderfully kind comment. I am so glad you enjoy the recipe and your journey. I wish you continued success! Have a great weekend. -Kim

      Reply
  35. Julie Wierick

    August 27, 2017 at 1:00 pm

    This is my very favorite low carb dessert! The only issue I'm having
    Is that I don't want to buy a big thing of the Isopure protein powder.
    I used a pkg of vanilla cake batter protein powder that I had on hand
    And the crust was delicious. Could I substitute something else for the
    Protein powder and it maintain the consistency ?

    Reply
    • Kim

      August 27, 2017 at 1:21 pm

      Julie, the vanilla cake batter protein powder is perfect! You could try it with out and see how you like it. I'm glad you like recipe. Thanks for taking the time to comment. -Kim

      Reply
  36. Tracy

    July 11, 2017 at 11:56 am

    I am looking forward to making this as I am a French Silk lover but have since gone Keto. I am not a fan of walnuts (only nut I really do not like) so I wanted to know if the walnut flavor is noticeable in the crust recipe or if there are alternative nut options you would recommend? Thanks!

    Reply
    • Kim

      July 11, 2017 at 1:28 pm

      Try the flaky pie crust recipe. It's the best one yet. I'll make sure to link in the post later on. By the way, you don't have to use Swerve in the recipe. I made this before I knew about Sukrin. You may also use xylitol if you prefer. Enjoy the recipe. -Kim

      Reply
  37. Bonnie C.

    March 06, 2017 at 5:26 pm

    Just made this pie today! Yum! A little but sweet, but so good! Love the crust too! Thank you for sharing your recipe! ❤

    Reply
    • Kim

      March 06, 2017 at 5:37 pm

      Great. I'm glad you like it. If it's too sweet, you can omit the stevia glycerite. I used to get complaints about the desserts not being sweet enough, so I add a little of the stevia to bump it up. Thank you for taking the time to leave a comment to let me know how you like the recipe. Have a wonderful night. -Kim

      Reply
  38. Lyn Wishart

    January 11, 2017 at 9:17 pm

    What the heck are pasteurised eggs?? Should this be pasture raised eggs???

    Reply
    • Kim

      January 12, 2017 at 6:46 am

      Hi Lyn. Pasteurized eggs are quickly heat treated to kill any bacteria or nasties which may be on or in the egg. It renders them "safe" to eat raw. Some people are afraid to eat raw eggs, so this would be the eggs they would purchase in the grocery store. In the U.S. it is one of the options in the store. -Kim

      Reply
  39. Kimberly Murphy

    November 30, 2016 at 2:46 pm

    This pie looks absolutely delicious! French Silk pie was my favorite treat before starting this healthier way of eating. I can't wait to make this!!!

    Reply
    • Kim

      November 30, 2016 at 4:05 pm

      Thank you so much, Kimberly. I hope you enjoy it! -Kim

      Reply
  40. Dana

    November 23, 2016 at 4:37 pm

    Kim, thank you so much for this recipe! I made this today and it was turning out GREAT...the only problem was when I added my third egg. The mixture separated and was no longer fluffy and delicious like it was with two eggs. A friend of mine who's great at baking said it could be an issue with the powdered erythritol I used, saying that that's what would help balance out the heaviness of the butter. Then I realized I only used 3/4 cup because I also don't like my keto desserts over-sweet and mouth-burny...so I'm guessing that was juuuust enough for two eggs but the third wasn't having it. I will remake it later with two eggs and hoping it's just as good as it was before that naughty third egg!

    P.S...I had a lot of trouble with the pasteurized eggs--I tried doing it myself (twice) and accidentally cooked my eggs (twice). :/ So then I bought pasteurized eggs, but could only find egg beaters pasteurized egg whites...but no worries, they DO work just fine, so if that's all you can find, no worries! Hope this helps anyone having trouble like I was! Thanks, Kim!

    Reply
    • Kim

      November 23, 2016 at 9:04 pm

      Oh-no, Donna! I'm so sorry your pie filling broke. Erythritol gets cold as it melts so perhaps temperature was an issue, too. Sugar, like gluten, has some magical baking properties that sometimes can't be duplicated with low carb ingredients.

      Thanks so much for the information regarding pasteurized eggs and egg beaters. That's a great option especially for those who are afraid of the raw eggs. I'll have to add that information to the post. Thank you so much for your wonderfully informative comment. Have a wonderful week! -Kim

      Reply
    • Terisa Page Gault

      April 01, 2018 at 11:14 am

      I had the exact same problem. My filing was perfect until I added the third egg. What gives? Trying to remedy with xanthan gun, but that’s not a standard pantry ingredient in my house, so making another run to the store on Easter...

      Reply
  41. Adey Watson

    November 15, 2016 at 9:30 pm

    I have a 'thing' about raw eggs..they creep me out.. can anyone help? not get over my fear or therapy but perhaps a substitute?
    Thanks Adey

    Reply
    • Kim

      November 16, 2016 at 8:44 am

      Hi Adey. No, no substitute for this recipe, but pasteurized eggs kill the bacteria in the eggs. I would make the Chocolate Pastry Cream recipe I have on the site, stiffly whip 1 cup of heavy whipping cream with 1/8 teaspoon of xanthan gum (which will yield 2 cups) and fold it into the pastry cream. Let it chill overnight. I've been meaning to share the recipe, but haven't gotten around to it yet. It's very dreamy. -Kim

      Reply
  42. Kathleen

    November 15, 2016 at 8:48 pm

    I Need to make this. French Silk Pie is one of my Favorites.

    Reply
  43. Chris

    September 17, 2016 at 8:37 pm

    Please add me to your email list!

    Reply
    • Kim

      September 21, 2016 at 10:29 am

      Done. :)

      Reply
  44. Jenn

    September 10, 2016 at 8:10 am

    What is a substitute for the protein powder? I only have chocolate right now and I think it would affect the taste of the crust in a bad way.

    Reply
    • Kim

      September 10, 2016 at 11:37 am

      Hi Jen, just use more almond flour. It will affect the texture a little, but the pie is so good that it won't matter! :) Enjoy. -Kim

      Reply
  45. Jenny Mathweg

    August 11, 2016 at 8:57 pm

    I so want to try this recipe!

    Reply
    • Kim

      August 12, 2016 at 6:33 am

      Then, enjoy Jenny! I hope you like it. -Kim

      Reply
  46. NKC

    June 25, 2016 at 9:47 am

    Oh. My. God. This is hands down the best low-carb chocolate silk pie I have ever tried. The crust by itself was so good I could have just eaten that. I did use Splenda, as I don't care for erythritol, but I can afford the few extra carbs. I also used 4oz of chocolate instead of 3.5 as that is a standard size bar. I used a hand mixer but the effort was worth it for the divine texture. Next time I will try making it in individual ramekins. Thanks for the great recipe!

    Reply
    • Kim

      June 25, 2016 at 10:38 am

      Hooray! I'm so glad you liked this recipe, NKC. Sounds like you got a good arm workout with that hand mixer! I rarely use my stand mixer, but I busted it out for this recipe! Lol. I love the idea you had of individual ramekins. Have a nice weekend. -Kim

      Reply
  47. Sandi

    June 21, 2016 at 6:32 pm

    Hi Kim. You mentioned you don't like the taste of erythritol... I must not either. I made this pie last night & added the 1 1/4c of swerve. Yikes! It is so sweet, it burns my mouth and has a menthol effect. Otherwise, love the crust, love the texture, taste is great. How much can I reduce that swerve or what else could I use instead?

    Reply
    • Kim

      June 21, 2016 at 6:42 pm

      Hi Sandi. I posted this recipe before I had heard of Sukrin Icing Sugar. I like it much better! It doesn't burn quite as much. I bet you could get away with 3/4 cup of sweetener. If you have stevia glycerite or a good brand of stevia that is not bitter, you could augment if you feel it needs more than that. I usually use much less sweetener than other low carb blogs, but kept this one higher to appeal to more people. Let me know if you try again and what you felt was perfect. Thanks so much for your comment, Sandi. Have a nice week. -Kim

      Reply
  48. Pat

    April 27, 2016 at 9:02 pm

    I just did it with adjustment of ingredient here and there but it still turn out greattttt. My adjustment was coconut flour instead of almond and use only half of almond flour, coconut whipped cream instead of heavy cream, only egg yoke instead of whole egg. It's easier than I thought and it is so nice. Thanks for the recipe. Next time I'll try some main dish from your recipe ?

    Reply
    • Kim

      April 28, 2016 at 6:37 am

      I'm glad it turned out with all of the adjustments, Pat. Thanks for sharing those changes with us. Have a great weekend. -Kim

      Reply
  49. Maria

    April 13, 2016 at 6:48 am

    Hi Kim, I was wondering at what point you put in the vanilla and stevia. I didn't see it in the instructions. I am making this deluctable pie now. Thank you so much! :-)

    Reply
    • Kim

      April 13, 2016 at 6:52 am

      Hi, Maria. I don't have time to fix the recipe, now, but add them with the heavy cream. I hope you enjoy the recipe! I'll send you an email a little later to see how it went. -Kim

      Reply
  50. Lisa

    March 04, 2016 at 11:55 am

    6 Oz is not 1 1/2 sticks. Which do I use?

    Reply
    • Kim

      March 04, 2016 at 12:10 pm

      Hi Lisa. Is my math wrong? 1 pound of butter (4 sticks) is 16 ounces. Two sticks of butter is 8 ounces. One stick of butter is 4 ounces. 1 stick of butter (4 ounces) plus 1/2 stick (2 ounces) is 6 ounces or 12 tablespoons, right? Math was never my strong suit, did I make an error? Thanks! -Kim

      Reply
      • Lisa

        March 04, 2016 at 12:32 pm

        Oops! I was reading oz and thinking Tablespoons! Sorry. Thanks for clearing it up for me, though. I have the crust made and everything else ready to go. I can't wait to taste it!

        Reply
        • Kim

          March 04, 2016 at 12:40 pm

          Well, Lisa, you never know with me! Lol. I wasn't teasing when I said that I was weak in math! Thanks for thinking it through with me. I hope you enjoy the pie. Please leave a comment about it later. I can't wait to hear about it. Have a great weekend! -Kim

          Reply
  51. sandy

    January 13, 2016 at 5:38 am

    I cannot have whey. Is there a substitute?

    Reply
    • Kim

      January 13, 2016 at 10:51 am

      Hi Diana, use your favorite protein powder.

      Reply
  52. amy

    November 18, 2015 at 10:10 am

    Looks wonderful! Can I sub a different protein powder I already have on hand?

    Reply
    • Kim

      November 18, 2015 at 6:50 pm

      You sure can, Amy. I just like the Isopure because it is zero carb! Have a nice day. -Kim

      Reply
  53. amy

    November 18, 2015 at 10:07 am

    This looks amazing! I really want to make it for Thanksgiving. Can I substitute another brand of protein powder for the kind you use? I really don't want to buy any more protein powder:) Thanks!

    Reply
    • Kim

      November 18, 2015 at 6:49 pm

      Sure Amy. Use what you already have. I like the Isopure because it is zero carbs. Enjoy the recipe! -Kim

      Reply
  54. Rosanna

    October 12, 2015 at 12:20 pm

    Kim this looks heavenly! I dont own a stand up mixer, I have a simple hand held mixer, is it possible to make this recipe without a paddle attachment?

    Thanks for sharing such amazing recipes!

    Reply
    • Kim

      October 12, 2015 at 12:35 pm

      Hi, Rosanna. Yes, it is possible to do it with a hand mixer, but you are going to get an arm and shoulder workout! The sweetener needs to be completely dissolved or else it will be gritty. It's worth it because it is really good! Thanks for your lovely comment. You made my day. Please let me know how you do with the hand mixer! -Kim

      Reply
  55. Anna

    October 05, 2015 at 12:01 pm

    Do you think this would be ok if I made it a day before a party? Or at least made the crust a day before and then the filling the day of? (how long does the filling need to refrigerate before serving?)

    Reply
    • Kim

      October 05, 2015 at 12:26 pm

      Anna, good question. I would make it the day before. I have found that the nut crusts stay together better when the filling sits in them over night. I would take it out about 20 minutes before serving. Let me know how you like it. Have a great week! -Kim

      Reply
      • Anna

        October 12, 2015 at 5:00 pm

        This was the best thing I have ever had! I made it the night before our party and oh my god heaven! This used to be my favorite pie back in the day before I went low carb and I'm so excited to have a recipe now I can make forever! Thank you! The only issue I had was that the crust crumbled a lot when we tried to cut it but it still tasted great nonetheless. Not sure what happened there but I'll keep trying - this is a keeper!!!

        Reply
        • Kim

          October 12, 2015 at 6:32 pm

          Anna, you just made my night! I am so thrilled that you liked the pie! :)

          The only thing I can say about the crust is that it needs to be really firmly pressed into that pie plate. I use a flat bottomed glass for the bottom and the sides, then take my time around the edge. If the mixture doesn't hold together when you squeeze it, add a little more butter or a little water (maybe 1 tablespoon). Sometimes it takes a couple of times to get the feel of a recipe.

          Thanks so much for leaving a comment! Have a great week. -Kim

          Reply
  56. Pam

    August 05, 2015 at 1:39 pm

    So the eggs are not cooked?

    Reply
    • Kim

      August 05, 2015 at 2:07 pm

      Great question. No Pam, that is why I used the pasteurized eggs. Have a nice week! -Kim

      Reply
  57. Lisa

    July 29, 2015 at 1:55 pm

    Terrific pie! I've been searching for a good chocolate cream pie and this may just be the one. Pinning and sharing!

    Reply
    • Kim

      July 29, 2015 at 1:59 pm

      Thanks for the nice compliment Lisa, and for sharing! Have a great week! -Kim

      Reply
  58. Pam

    July 24, 2015 at 7:34 pm

    What is stevia glycerite ? Pie looks terrific!

    Reply
    • Kim

      July 24, 2015 at 7:57 pm

      Great question Pam! It is a concentrated stevia based sweetener that is less bitter than other stevia sweeteners. It is a viscous liquid and easy to measure. I do not like the taste of erythritol so I usually reduce the amount of erythritol in a recipe and make up the sweetness with stevia glycerite. I buy mine through Amazon.

      Reply
  59. cate

    July 15, 2015 at 2:28 pm

    It looks very delicious!

    Reply
    • Kim

      July 15, 2015 at 2:36 pm

      Thank you cate! Have a nice week. -Kim

      Reply

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