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)
Ingredients
Flaky Pie Crust (or your favorite crust)
- 1 1/2 cup almond flour
- 5 tbsp butter
- 3 tbsp oat fiber
- 1 large egg white
- 1 tsp water
- 1/4 tsp salt
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)
Topping
- 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)
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 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.
Notes
Nutrition
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.
Thanks, Aj. You saved me some experimentation as that change was on my to-do list. Lol. Have a nice day. -Kim
Is psyllium husk powder an acceptable substitute for oat fiber?
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
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
Can this pie be frozen?
Yes, Sharon. -Kim
I made this yesterday and it was wonderful! But next time I’ll cut the sugar in half maybe. It was super SWEET.
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.
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!
I’m so happy you liked it, Jana. Yes, it can be frozen, even with a whipped cream topping. -Kim
Is it possible to make this without the eggs? 6 months pregnant here and it looks like I need it on my Thanksgiving table.
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
Could I use chocolate chips?
I love the flavor of the bake believe milk chocolate chips.
Sure. Just sub 4 ounces of your chocolate chips for the baking chocolate. -Kim
Hi Maven,
Can I sub psyllium powder for the oat.?
Thanks so much love your recipes.
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
Hi, what can I use instead of the oat fibre?
Hi Liezl, try 2 1/2 tbsp of sesame flour or coconut flour. -Kim
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?
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
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!
Wondering how far in advance this pie can be made and leave in the refrigerator WITHOUT the whipped topping?
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
Hi I made this pie a couple years ago and I really liked the original crust recipe. Where can I find it please?
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
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!
Could you use cocoa powder instead of the baking chocolate squares? How much would you use?
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
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
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
THANK YOU for this amazing recipe!!! It’s phenomenal! The crust is perfect!!!!
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!
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
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
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!
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
Made this for dessert, French Silk Pie is my husband’s favorite! It was delicious!
I’m glad Barbara. Thanks for sharing. -Kim
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??
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
Is there a substitute for the oat fiber? If I just leave it out, will the recipe work? Thank you!
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
Sukrin is erythritol isn’t it? I’m a bit allergic to it
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
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!
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
Amazing! I love this chocolate pie.
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.
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
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!
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
Where do you find Oat Fiber?? I can only purchase it online apparently. What is a substitute??
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
What can I use instead of oat fiber
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
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 :)
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!
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!!!
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!
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
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
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!
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
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 ?
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
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!
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
Just made this pie today! Yum! A little but sweet, but so good! Love the crust too! Thank you for sharing your recipe! ❤
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
What the heck are pasteurised eggs?? Should this be pasture raised eggs???
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
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!!!
Thank you so much, Kimberly. I hope you enjoy it! -Kim
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!
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
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…
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
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
I Need to make this. French Silk Pie is one of my Favorites.
Please add me to your email list!
Done. :)
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.
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
I so want to try this recipe!
Then, enjoy Jenny! I hope you like it. -Kim
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!
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
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?
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
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 ?
I’m glad it turned out with all of the adjustments, Pat. Thanks for sharing those changes with us. Have a great weekend. -Kim
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! :-)
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
6 Oz is not 1 1/2 sticks. Which do I use?
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
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!
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
I cannot have whey. Is there a substitute?
Hi Diana, use your favorite protein powder.
Looks wonderful! Can I sub a different protein powder I already have on hand?
You sure can, Amy. I just like the Isopure because it is zero carb! Have a nice day. -Kim
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!
Sure Amy. Use what you already have. I like the Isopure because it is zero carbs. Enjoy the recipe! -Kim
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!
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
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?)
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
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!!!
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
So the eggs are not cooked?
Great question. No Pam, that is why I used the pasteurized eggs. Have a nice week! -Kim
Terrific pie! I’ve been searching for a good chocolate cream pie and this may just be the one. Pinning and sharing!
Thanks for the nice compliment Lisa, and for sharing! Have a great week! -Kim
What is stevia glycerite ? Pie looks terrific!
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.
It looks very delicious!
Thank you cate! Have a nice week. -Kim