Bon Appe Keto French Silk Pie

Bon Appe Keto French Silk Pie

French Silk Pie is actually an American Invention. The name was made up by Betty Cooper, who’s chocolate pie won the 1951 Pillsbury bake-off contest. No-one knows for sure what Mrs. Cooper named her chocolate pie “French Silk”, but who really cares when it tastes so good!

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Bon Appe Keto French Silk Pie
This recipe makes 2 small French Silk pies, each with 2 servings.
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Course Dessert
Cuisine American
Servings
Servings
Ingredients
Crust
Filling
Topping
Course Dessert
Cuisine American
Servings
Servings
Ingredients
Crust
Filling
Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Pasteurize eggs by bringing a sauce pan of water to 140F. Place eggs into water for 3 minutes, then carefully remove them with tongs and put them in an ice water bath. This will kill any bacteria on the outside of the eggs and make them safe to eat raw as this is a no-bake filling.
  2. Prepare crust: preheat oven to 375F.
  3. Combine 1.5 cups Almond Flour, ½ cup melted butter, ½ cup Swerve and ¼ tsp Cinnamon in mixing bowl. Mix until well combined
  4. Press crust mixture into bottom and up sides of pie plate – use fingers to make crust uniform.
  5. Bake for 8 minutes. Remove and allow to cool.
  6. Chop unsweetened baker’s chocolate into small chunks and place in a microwave safe bowl to melt, 30 SECONDS AT A TIME, checking after each interval. Be careful not to burn chocolate. Chocolate should be almost melted and when you set it aside to rest, the heat from the bowl should finish the melting.
  7. In a stand mixer, beat 6oz melted Butter, 1.25 cups powdered Swerve and ¼ cup Heavy Whipping Cream on medium for 2 minutes.
  8. Pour in melted chocolate. Continue beating for 2 minutes.
  9. Scrape bowl.
  10. Add ONE egg and beat for 3 minutes.
  11. Add the SECOND egg, beat for 3 minutes.
  12. Scrape the bowl.
  13. Add the THIRD egg, beat for 3 minutes.
  14. Scrape the bowl.
  15. Add the LAST egg and beat for 3 minutes.
  16. Beat full mixture for 30 second on HIGH.
  17. Fill pie dish with filling mixture and place in refrigerator to set.
  18. Prepare the frosting: In a mixing bowl, combine ¾ cup Heavy Cream and 2 Tbsp Powdered Swerve. Use a hand mixer to beat on medium-high for 3 minutes.
  19. Place frosting in pastry decorating bag with tip of choice and decorate the top of the pie.
  20. Chill in refrigerator for 1 hour.
  21. Bon Appe Keto!
Recipe Notes

Note, I have made these cupcake sized by placing 2 Tbsp of the crust mixture in each lined cupcake cavity (baking for 8 minutes).  Continue recipe as usual, fill each cupcake liner with filling then refrigerate.  Top with whipped cream and store in refrigerator.

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