Have you ever noticed that pie is considered a special dessert? Cookies or brownies are great, but when you bring a pie to a party or event everyone acts like you brought something special. Perhaps it's the idea that pies take a fair amount of work. And I guess that's actually true for a lot of pies. But this Keto French Silk Pie (aka Chocolate Pie) is super simple to make!
But hey, I won't judge you if you don't tell everyone that it is really that simple. Let them think you slaved in the kitchen for hours when in reality the whole process (other than the chilling) takes about 30 minutes!
That's right, this seriously delicious pie takes about 30 minutes to make. Yet the flavor is rich and the texture is silky smooth.
Plus, who doesn't love chocolate? Here the chocolate flavor is rich and satisfying without being overwhelming.
Have you noticed that I haven't mentioned how low-carb this recipe is? That's because it doesn't taste low-carb at all. In fact, you could fool your guests and they wouldn't know they're eating a pie with no added sugars, no gluten, and less than 5 net carbs per serving!
So let's sum this all up. This Keto French Silk Pie has less than 5 grams of net carbs per serving? Yes. It is gluten-free and grain-free? Yup. Plus it is super simple to make? Yes indeed! It sounds like you may need to make up some more excuses to make pie.
This chocolate pie works great for Thanksgiving and Christmas, which are the traditional holidays where pie is more common. But feel free to try it for birthdays and any other parties. In fact, make it for whatever reason you want. Or better yet, no reason at all.
Tips to Make Sure this Recipe Turns Out Great
- Use Swerve Confectioners Sweetener. Traditional French silk pies use superfine sugar. This helps keep the texture smooth and well, silky. Using Swerve Confectioners Sweetener keeps that velvety texture. Do NOT use a granulated sweetener. You'll end up with chocolate sand pie. Buy Swerve at Amazon or Thrive Market.
- Mix for the full time listed in the recipe. The time spent mixing is very important for the texture of the pie filling. Be patient and let your stand mixer do the work!
- Serve the pie straight out of the fridge. This pie is best served well chilled. Serve it straight out of the refrigerator for the best texture.
Items You Will Need
- A stand mixer. Yes you could make this recipe by hand, but your arm will get very tired. Plus, it's hard to get the same silky texture without your stand mixture doing the mixing work needed. I use the ever-popular Kitchenaid Artisan Stand Mixer. This is by far the most popular stand mixer and, in my opinion, is well worth the money. You can buy one here.
- Lily's Dark Chocolate Baking Bars. To keep the net carbs at a minimum this recipe uses Lily's chocolate. It is sweetened with stevia and lower in carbs than most chocolates. This recipe requires two bar, one for melting and the other for topping off the pie. You can buy Lily's Dark Chocolate Baking Bars at Amazon or Thrive Market.
Keto French Silk Pie (Chocolate Pie)
This Keto French Silk Pie (Chocolate Pie) is a low-carb version of this classic recipe, but you wouldn't know it from the taste! This is the perfect ketogenic pie for Thanksgiving, Christmas, or any special occasion.
Preheat your oven to 350* and place the rack in the middle. In your stand mixer, or by hand in a large bowl, mix together all of the crust ingredients until a uniform dough forms.
Press the dough into a 9-10 inch pie tin or glass pie baking dish. Try to form a thin even layer that covers the bottom and all of the sides of the dish. Use a fork to poke several holes all over the bottom of the crust.
Bake for 12-15 minutes until slightly browned. Set aside to cool, uncovered.
Heat one of the chocolate bars in a microwave-safe bowl for 20 seconds. Stir and repeat until the bar is just barely fully melted and smooth. Set aside to cool.
In the bowl of your stand mixer with the paddle attachment, add the butter and the Swerve Confectioners Sweetener. Cream together at a medium-high speed until smooth. Add the melted chocolate, vanilla extract, and optional espresso powder. Mix on medium-high until even and smooth.
Swap out the paddle attachment for the whisk attachment. Turn the speed to medium and add the first egg. Allow the mixer to whisk for 5 minutes. Add the next egg and allow to mix for 5 minutes, repeating with the final 2 eggs for a total of 20 minutes of mixing.
Pour the filling into the cooled pie crust. Cover and refrigerate for at least 2 hours.
Whip the heavy cream with the sweetener and vanilla extract. Top the pie with the whipped cream. Use a cheese grater to shave the remaining chocolate bar or simply chop roughly with a knife. Top the whipped cream with the chocolate.
This pie contains raw eggs. Consume at your own risk!
Pie is best served chilled.
Nutrition facts are for 1/16th of the pie.