For a printable version of this recipe and complete ingredients listing, click here.
Another recipe from Emily.
French silk pie is one of the easiest and most impressive recipes in my repertoire. It’s also one of the most easily adapted for diabetics and others on sugar-free diets.
I started with the French silk pie recipe used by the Country Dove Gift Shop and Tearoom on Route 66 in Elk City, Oklahoma. The recipe — which I found in The Route 66 Cookbook, by fellow Tulsan Marian Clark — required only minor modifications to be diabetic-friendly.
For purposes of getting a blog entry done quickly, I used a frozen piecrust, but the nut crust listed in the book would be a much better choice for diabetics, as it has a much better fiber-to-carb ratio. To make the crust, you melt a stick of butter and mix it with a cup of flour and 2/3 of a cup of finely chopped nuts, press the mixture into a 10-inch pie pan, and bake at 350 degrees for 20 minutes.
To make the filling, melt two squares of unsweetened baking chocolate and a stick and a half of butter. Mix the butter and chocolate with 1 1/3 cups of Splenda. Add two teaspoons of vanilla and mix well.
Let the mixture cool. Add an egg and beat with the mixer on high speed for five minutes. The mixture will start to get thick and creamy. Add another egg and beat for another five minutes. Add a third egg and beat for five more minutes. Each egg will make the filling lighter in color and silkier in texture.
Pour the mixture into your pie shell and chill for several hours. Serve with sugar-free Cool Whip. (The original recipe calls for sugar instead of Splenda, with real whipped cream and chocolate shavings on top.)