Sugar-Free French Silk Pie

 

Ingredients

Crust

1 1/2 cups Almond Flour

1/4 cup Wheat Bran

1/2 cup Soy Protein Powder (not soy flour)

1 stick Cold Butter (cubed)

3 tbsp. Splenda Granular

2 tbsp. Cold Water

Add all ingredients (except water) to the bowl of your food processor.  Pulse until the flour and butter look like peas.  Slowly add the water and pulse until the dough just starts to come together. Pour out onto a piece of wax paper or plastic wrap and form into a disk.  Place it in the refrigerator for at least 30 minutes.  Once dough has chilled, roll it out onto a lightly floured surface.  You want to roll it out to about 1/4" thick.  Now press it into a 9 inch pie plate and bake at 425° for 15 to 20 minutes or until a light golden brown.  Remove and let cool.  Meanwhile we'll prepare the filling.

Filling

3 oz. Unsweetened Chocolate

3 Large Eggs

1 1/2 cups Heavy Whipping Cream (divided)

1/2 cup Butter (softened)

3/4 cup + 2 tbsp. Splenda Granular

1 tsp. Vanilla extract

First lets bring some water to boil in a double boiler.  In the bowl of our double boiler beat together the eggs, 1/4 cup of the whipping cream and 1/2 cup of the Splenda.  Set the bowl over the boiling water and continue to beat carefully until the mixture reaches a temperature of 130° or it begins to thicken.  Set aside to cool.  Now heat 1/2 cup of the whipping cream and pour over the chocolate and stir until chocolate is melted and smooth.  Set chocolate aside to cool as well.  Meanwhile cream the butter with 1/4 cup of the Splenda until the butter is pale yellow and fluffy.  In another bowl we will beat the remaining whipping cream to soft peaks then add the remaining Splenda and vanilla.  Continue to beat until you have nice stiff peaks.  Now lets combine the chocolate, egg mixture and butter together.  Beat on medium speed for five minutes until mixture is nice and fluffy.  Finally fold in the whipped cream until thoroughly combined.  Pour into the cooled pie crust and refrigerate for at least 4 hours or until filling is nice and firm.  Before serving top with the whipped topping (recipe below) and garnish with some chocolate shavings.

Whipped Topping

1 1/4 cups Whipping Cream

1/4 cup Splenda Granular

1 oz. Semi-sweet Chocolate (shaved) *optional