Low Carb French Silk Pie

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Pasteurized eggs, large

• Canned Goods

  • 1/3 cup Isopure vanilla whey protein powder

• Condiments

  • 1/2 tsp Stevia glycerite

• Baking & Spices

  • 3 1/2 oz Baking chocolate squares, unsweetened
  • 1 Chocolate shavings
  • 1/3 cup Golden flax meal
  • 1 cup Honeyville almond flour
  • 1/8 tsp Salt
  • 22 tbsp Sukrin icing sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/3 cup Butter
  • 6 oz Butter, salted very soft
  • 1 cup Heavy cream

Found on lowcarbmaven.com

Description

Directions

• Make the Walnut Pie Crust: Preheat oven to 350 degrees.
• Spray a pie plate with baking spray. I use a 9 inch pyrex baking dish.
• Put the walnuts in a food processor (I use a mini-prep) and process them until finely ground, but not walnut butter!
• In a medium bowl, add all of the dry ingredients and stir together, thoroughly. Melt the coconut oil or butter or ghee and add to the dry ingredients stirring together. The mixture should clump up easily and hold its shape when squeezed firmly. If not, add a little bit more oil.
• Add the low carb walnut crust ingredients to the pie plate and begin to press it firmly into the sides and bottom of the plate. I like to make a peaked-ridge around the inside of the outer edge. With the tines of a fork, poke holes on the bottom and sides of the crust so it doesnt puff up in the oven.
• Bake the crust for 10 minutes to set, or until it begins to turn a nice golden brown.
• Let cool completely before filling.
• For the French Silk Pie: 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 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 and let the mixer run for about 5 minutes. Scrape the bowl. Add another egg and again let the machine run for about 5 minutes. Follow this procedure with each egg, making sure to scrape the bowl after each addition.
• Finish mixing with a quick burst at high speed and spread the filling into the pie shell and refrigerate.
• 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.

Nutrition