|I forgot to put chocolate curls on this pie|
So, make the crust and melt the chocolate first and let them cool together before making the rest. Read the whole recipe before starting! And, Happy Holidays!!!
I brought this pie to my brother's house on Christmas Day, and it was gone in seconds. No one even noticed it was low carb and gluten free!! Even the kids came back for seconds and thirds! I was proud of myself! The whipped cream topping held its shape nicely for quite a few hours, I was impressed.
GFCF peops: you could try subbing virgin coconut oil for butter (if you put your oil melted in a glass bowl, put in freezer for a few minutes so that it just starts to harden, then take it out and whip it up, you can get some extra volume) and adding .. maybe a 1/4 cup of coconut cream at the end of mixing the ingredients... then topping with a little flaked coconut?? Let me know if that works ;) Then it will be sort of a chocolate coconut cream pie.
2011 UPDATE: I made this with a stevia that had a measurement of 1/4 teaspoon = 1/2 cup sugar. So if you use NuNaturals brand, you want to up the stevia- NuNaturals' measurement is 1/2 teaspoon = 1/2 cup sugar.
Chocolate Silk Pie, gluten free and low carb
2 Tablespoons unsweetened natural cocoa powder
¼ tsp stevia powder - exact measure
2 Tablespoons honey
1 c. nut flour (does not need to be blanched)- I used hazelnut
¼ c. organic butter, cut into slices, and slightly softened
½ teaspoon vanilla extract (why not?)
Grease pie pan with butter and set aside. Put all ingredients in food processor and process on low until well mixed. Press into bottom of a pie pan. This is messy. You will probably have to use your hands. But make sure it’s not too thick.
You want your crust to be thin, so take some out if you have to. Poke a few small holes with a toothpick or fork around the bottom. Bake at 350 degrees for 12 minutes, and cool completely on wire rack.
3.5 bar 85% chocolate like Lindt or Green & Black's organic (preferred)
3/4 cup (12 TBLS/1.5 sticks) organic butter, like Kerrigold, softened
1/2 teaspoon stevia - exactly measured
1 teaspoon vanilla extract
3 organic pastured eggs
Break off a few squares of chocolate to save until later, about a .5 ounce worth (this will be for grated chocolate on top of pie). Melt the rest in a double boiler over barely simmering water and the burner off. Remove and cool.
In a clean bowl, mix butter until fluffy, add stevia and mix well. Blend in cooled chocolate and vanilla. Add eggs, one at a time, beating on HIGH for at least a minute after each addition. Beat until fluffy. Pour into cooled pie shell. Refrigerate 2 hours.
Topping - do before serving, or as close as possible
1/2 cup whipping cream
1/2 teaspoon vanilla extract
a little stevia or honey, to taste
reserved chocolate (see above)
Whip cream on high with a mixer. Add stevia and vanilla when almost fully whipped. When whip cream until soft peaks form. You can do it a little longer, as long as you are careful - too much whipping will turn it to butter. Now, you can do a few things here. You can artfully put this cream in a pastry bag with a star tip and make little dollops all around the pie, and then top with chocolate curls. Or, you can make a thin layer of whipped cream on top of your pie (or thicker, just double topping recipe) and top with chocolate curls or shavings. OR you can use a Tablespoon and dollop little whip cream rounds in a pattern on top and then shave chocolate in any fashion on top.
Shave chocolate: It will melt in your hands, do it quickly. You can put chocolate in freezer or refrigerator before shaving to make it easier and put a paper towel between your hand and the chocolate. Use a knife to shave against the side to make short shavings, or use a cheese grater to make grated chocolate. Or get fancy (not my style! too much to do!) and go here.
Keep this pie in the fridge!