Easy Low Carb Chocolate Silk Pie
Satisfy those chocolate cravings with creamy Easy Low Carb Chocolate Silk Pie. Try this simple chocolate filling recipe made with sugar-free pudding, cream and whipped topping!
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 50 minutes
For Pie Crust:
- 1-1/2 cups almond flour finely ground
- 3 tbsp coconut flour
- 1/4 tsp table salt
- 5 tbsp unsalted butter, cold cubed
- 1 large egg white
- 1 tsp cold water
- 3 tbsp eyrthritol powdered
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.
Substitute real whipped cream (stabilized or not) for the top layer to reduce carbs.
Serving: 1slice | Calories: 303kcal | Carbohydrates: 13.4g | Protein: 5.7g | Fat: 31.1g | Fiber: 2.3g | Sugar: 6.5g