Low-Carb French Silk Chocolate Pie Recipe



Low-Carb French Silk Chocolate Pie Recipe

This pie is not pudding-y it’s more like a cheesecake texture, and VERY rich.


Units Scale
  • 3 ounces unsweetened baking chocolate
  • 1 cup butter, softened
  • 1 cup Splenda
  • 1/2 teaspoon vanilla
  • 1 cup Egg Beaters or other pasteurized egg product
  • 1/2 cup whipping cream
  • 1 individual packet Splenda (to taste)


  1. Melt the baking chocolate in a small saucepan over low heat; cool.
  2. In mixing bowl, beat the butter until very fluffy, then add the cooled chocolate and vanilla. Mix well to thoroughly combine the ingredients.
  3. Dissolve the Splenda in the eggs by stirring well.
  4. Add the eggs, about ¼ cup at a time, VERY slowly to the butter mixture. Beat at high speed for 2 minutes after each addition until smooth and fluffy.
  5. Pour the mixture into lightly greased pie plate and chill for at least two hours.
  6. Before serving, whip the cream and sweeten it with additional Splenda to taste.
  7. Keep refrigerated.
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