Carbquik Recipe: Chocolate Silk Pie

Servings: 8

With granular Splenda:
Per Serving: 441 Calories; 39g Fat; 9g Protein;
25g Carbohydrate; 16g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 429 Calories; 39g Fat; 9g Protein;
22g Carbohydrate; 16g Dietary Fiber; 6g Net Carbs


Ingredients:

9\\" pie crust, unbaked (recipe follows)
6 ounces MiniCarb chocolate chips, 1 cup
1/2 cup butter
Pinch salt
1 cup granular Splenda or 1/4 teaspoon Sweetzfree
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional (not included in carb count)

Pie Crust:

1 1/4 cups Carbquik
5 tablespoons butter, softened
2 1/2 tablespoons boiling water

Instructions:

For pie crust: Mix Carbquik and butter together in a medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly in 9-inch pie plate, bringing dough onto rim of plate, dusting fingers with Carbquik if dough is too sticky. Flute edge if desired. Freeze for 15 minutes, while making filling.

For filling: In large microwave-safe bowl, melt chocolate chips and butter on 50% power for 2 minutes or until butter and chips are melted; stir until smooth. Whisk in salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour chocolate mixture into frozen crust

. Bake pie at 350º degrees for 20-30 minutes or until filling has puffed but center still wiggles, covering edges of crust if it looks like it's getting too dark. Mine only took 20 minutes to bake. Cool completely. Chill until ready to serve. Serve with whipped cream if desired.



This recipe contributed by: Lindas Low-Carb Menus

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