Satisfy those chocolate cravings with creamy Easy Low Carb Chocolate Silk Pie. Super simple recipe made with sugar-free pudding, cream and whipped topping!
On a low carb diet and craving sweets? Then this super easy Low Carb Chocolate Silk Pie is just what you need. Satisfy those cravings without guilt and without blowing your low carb success. It is an inexpensive alternative to real sugar-free chocolate and just as satisfying!
When I started following a low carb and gluten-free diet, I thought I wouldn’t miss the sweets. Salty snacks are my jam…so I was surprised by how much sugar I was craving. This was my brain setting off intense cravings for sugar, because my body was trying to raise its blood sugar level back to normal. The only was to stop these cravings is to permanently lower your daily carb intake. No backsliding, or it will set off the carb rollercoaster all over again.
This pie is delicious and looks so appetizing, that it is a great fit for special occasions and holidays too! My family did not even know it was low carb! Full disclosure – there are 11 g of carbs per slice as the recipe is written, but those carb can be reduced by using real whipped cream instead of non-dairy whipped topping for the top decorative layer.
WHAT IS THE DIFFERENCE BETWEEN NON -DAIRY WHIPPED TOPPING AND WHIPPED CREAM?
Although both whipped topping and whipped cream look almost identical and taste delicious in recipes, they are not at all the same. Whipped topping is made from hydrogenated oil, sweeteners and many other “chemical” ingredients, and is virtually shelf stable. Whipping cream contains milk fat, about 30%, and will spoil if not refrigerated. If you are okay with using whipped topping, it is a quick and easy way to add sweet fluff to dessert recipes.
Whipped topping is used in desserts to create a fluffy texture. Using whipped cream will not give the same consistency and may be a flop when the air leaches out of the cream and it returns to a liquid state. Air is whipped into both to make them light and fluffy, with whipped cream returning to it’s liquid state much faster than whipped topping.
If you would like to avoid frozen whipped topping, then you’ll need to stabilize your real whipped cream. To stabilize, add 1/2 tsp unflavored gelatin dissolved in 1 TBSP water for every cup of heavy cream. Warm up some water with a little bit of gelatin and stir till it’s dissolved. Beat the gelatin and water into your whipped cream and sweetener to keep that peak as stiff as possible.This will help your whipped cream keep its shape for up to 24 hours.
PRO TIPS FOR MAKING LOW CARB CHOCOLATE SILK PIE
- Have the pie crust ready before starting the filling. The filling is very thick and is best poured into the pie crust quickly after cooking.
- The chocolate pudding filling was made using full fat heavy cream, resulting in a rich and thick filling. Almond and coconut milk were not tested so results are unknown.
- Stir constantly while the pudding mix is coming to a boil to avoid burning on the bottom. The filling is sufficiently thickened when a spoon run thru the filling in the pan leaves a trail for several seconds.
- Using non-dairy whipped topping for the fluffy chocolate cream layer and decorative top will keep the pie stable for at least 3 days in the fridge. Sweetened whipped cream was tested for the decorative topping (no stabilizers used). Refrigerated shelf life of the pie is shortened to 24 hours due to the whipped cream deflating and returning to liquid.
- Alternative: This pie can be made crustless in a springform pan.
EASY LOW CARB CHOCOLATE SILK PIE
SAVE TO PINTEREST FOR LATER
Easy Low Carb Chocolate Silk Pie
For Pie Crust:
For Chocolate Pie:
- 1 2.1 ounce box sugar -free chocolate pudding mix, 6 servings
- 2-1/4 cups heavy cream
- 1 8 ounce dairy-free whipped topping
Make the Pie Crust:
- Into the bowl of a food processor, add all dry ingredients. Pulse to combine. Add butter to food processor and pulse to combine with dry ingredients until pea size.
- In a small bowl, whisk egg white with water.Drizzle egg white on top of crust mixture and pulse until dough comes together. Remove from processor and work with fingers or spoon to break up any remaining large butter pieces. Pat into disk shape.
- Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily.
- Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12 inch circle.
- Place dough in the freezer for 10 - 15 minutes to firm. Dough needs to be chilled so it does not fall apart when when plastic wrap is peeled off.
- Peel off top layer of plastic. Center crust dough on top of pie pan, dough side down, press down and form crust to inside of pie pan while leaving plastic wrap on top. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork.
- Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes.
- Bake in the oven for 15 - 20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.
To Make the Pie:
- In a medium saucepan, whisk together pudding mix and heavy cream until smooth. Stirring continuously, bring mixture to a low boil and remove from heat. Pudding mixture will be thick. Allow to cool slightly.
- Pour 1/2 of pudding mix into bottom of prepared crust, spread into even layer. Chill filled crust and remaining pudding mixture two hours or until cold.
- In medium bowl, fold together remaining pudding mix and 1/2 of the 8 ounce tub whipped topping until completely incorporated. Spread topping mix over pudding layer in pie crust. Smooth into an even layer.
- Into a pastry bag fitted with a large tip, spoon remaining 1/2 tub whipped topping. Decorate top of pie as desired with whipped topping layer. OR Spoon whipped topping over the top of the pie and smooth with a spatula.
- Chill additional hour to set.
- Store covered in refrigerator for up to 3 days.