French Silk Chocolate Pie
Filling Ingredients:
1/2 cup butter, softened (not melted)
Equivalent of 3/4 cup (or 12 Tbsp. or 36 tsp.) sugar (18 packets Splenda)
2 squares (2 oz) unsweetened baking chocolate (8 gm)
1 tsp. vanilla (3 gm)
2 eggs (1 gm)
Optional ingredients:
Chopped nuts to use for topping, or to mix into pie filling
1 pint heavy cream, whipped with sweetener -- for topping
Low-Carb Crust recipe of your choice, or finely chopped nuts mixed with melted butter and sweetener and pressed into pie plate
Filling:
Cream butter and sweetener. Melt chocolate and blend into butter/sweetener mixture when cooled. Stir in vanilla. Add eggs, one at a time. With electric mixer, beat 5 MINUTES after adding each egg (total 10 minutes). This is an important step, so set your timer.
Add nuts if desired. Pour into pre-baked low-carb pie crust (if you are using a crust), or into buttered pie plate without crust.
Chill 1-2 hours minimum. Top with whipped cream if desired, and sprinkle nuts over the top. Best if chilled overnight. Total carbs for filling: 12 gm. Carbs per serving (filling only --1/8 pie) = 1.5 gm.
NOTES: If you double the recipe, add eggs 2 at a time and beat 7 minutes each time (total 14 minutes). If you prefer, use a 12-cup cupcake tin and distribute the filling evenly into the 12 cups. Each cup of filling will be 1 carb.
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