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chocolate pie on a white cakes stand

Keto French Silk Pie (Chocolate Pie)

Megan Ellam
A touch of decadence and deliciousness this Keto French Silk Pie is the perfect entertaining dessert. Beautiful, indulgent and keto perfect!
5 from 26 votes!
Prep Time 20 mins
Cook Time 20 mins
Refrigeration 4 hrs
Total Time 4 hrs 40 mins
Course Keto dessert
Cuisine American, Australian Keto
Servings 14 serves
Calories 428 kcal

Ingredients
 
 

TOPPING

OPTIONAL ALTERNATIVE TO COFFEE

Instructions
 

CONVENTIONAL METHOD

  • Prepare and bake Chocolate Pie Crust as per recipe instructions.
  • In a small saucepan, over a double boiler, whisk together the eggs and half of the sweetener. Set over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in the melted chocolate, vanilla and coffee. Set aside and allow to completely cool. (See Note 5)
  • Using an electric mixer, beat the butter and remaining sweetener until pale and fluffy. Gradually add the chocolate mixture and beat on high speed until thick and creamy (about 5 minutes).
  • In a separate bowl beat the cream until stiff peaks form. Fold into the chocolate mixture. Pour into the pie shell. Chill for 4-5 hours.
  • Using an electric mixer beat the cream and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with grated chocolate.

THERMAL METHOD

  • Prepare and bake Chocolate Pie Crust as per recipe instructions.
  • Insert butterfly. Pour cream into mixer. Whip speed 3 until stiff (approx. 90 seconds). Transfer to a large bowl and reserve.
  • Into a clean bowl place chocolate into mixer bowl, chop 10 sec/speed 9.
  • Insert butterfly. Add eggs, half of the sweetener, vanilla extract and coffee to chocolate. Mix 5 min/90℃/speed 4. Pour into a bowl and allow to completely cool before adding in the remaining ingredients. (See Note 5)
  • Place the butter and remaining sweetener into mixer bowl and mix for 10 sec/speed 5. Scrape down the sides of the bowl.
  • Insert Butterfly. Set Thermomix® to 1 min/speed 4/MC off. Slowly pour cooled chocolate mixture into mixer.
  • Gently fold chocolate mixture into reserved thickened cream. Pour into pie shell. (mixture is very runny). Chill for 4-5 hours or until set.
  • After pie has chilled. Whip cream for topping. Insert butterfly. Add cream and vanilla and whip cream until thick speed 3/MC off. Just watch through lid and turn off once thickened. Spoon cream onto the pie and garnish with shaved chocolate. Serve.

Notes

  1. Coffee can be replaced with 1-2 teaspoons coffee extract. Just add to personal taste. Alternatively mix 1-2 tablespoons of instant coffee in 1-2 tablespoons of boiling water and then add to pie mixture. If you do not like coffee, you can leave out and/or add any extract of choice e.g. orange or rum extract.
  2. Cream can be replaced with coconut cream. Simply whip it first to thicken before adding it in.
  3. The pie will keep in the fridge for up to 3 days.
  4. Cut into individual serves and freeze for a ready to go tasty treat.
  5. Sweetener can be reduced if preferred. If using Well Naturally Chocolate this is much sweeter than Lindt 95% so reduce sweetener to taste.
  6. Ensure the chocolate mixture is cool before adding it to the cream and butter as it could curdle and will result in an entirely different texture of pie.
 
 

Nutrition

Serving: 1serveCalories: 428kcalCarbohydrates: 6gProtein: 6gFat: 43gSaturated Fat: 17gCholesterol: 154mgSodium: 135mgPotassium: 50mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 1mgCalcium: 70mgIron: 1mgMagnesium: 4mgNet Carbs: 4g
Keyword keto chocolate coffee meringue pie, keto chocolate pie crust, keto chocolate silk pie, keto french silk pie
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