French Silk Pie - 28g Carbs, 2g Fiber
From: Eating Well Magazine
Yield: 10 servings
Active Time: 30 minutes
Total Time: 4 1/4 hours (including chilling time)
Ease of preparation: Moderate
A creamy meringue is the secret to lightening the filling of this
ultra-rich chocolate pie.
Crust
30 chocolate wafers (see Ingredient notes)
2 Tbsp chopped pitted dates
2 Tbsp water
1 Tbsp canola oil
Filling
1 Tbsp brewed coffee
1 Tbsp water
1 1/2 tsp unflavored gelatin
1 large egg
1/2 cup 1% milk
8 Tbsp packed light brown sugar, divided ** Note
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 oz bittersweet (not unsweetened) chocolate, chopped
1 1/2 tsp vanilla extract
2 Tbsp dried egg whites (see Ingredient notes), reconstituted according
to package directions (equivalent to 3 egg whites)
1/2 tsp cream of tartar
Chocolate shavings (see Tip), optional
1. Preheat oven to 325 degrees F. Coat a 9-inch pie pan with cooking
spray.
2. To prepare crust: Combine chocolate wafers and dates in a food
processor; process until finely chopped. Add water and oil and process
until moistened. Press into the bottom and sides of the prepared pan.
3. Bake the crust until crisp, about 10 minutes. Cool completely on
a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small
bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small
saucepan until smooth. Cook over low heat, whisking constantly, until
thickened and an instant-read thermometer registers 160°F, 5 to 7
minutes. Do not let the mixture come to a simmer. Remove from the
heat. Add the reserved gelatin mixture; stir until dissolved. Add
chocolate and vanilla, stirring until melted. Set aside to cool to
room temperature, about 30 minutes.
6. Place egg whites and cream of tartar in a large bowl. Beat with
an electric mixer on low speed until frothy. Increase speed to high
and beat until soft peaks form. Gradually add the remaining 5 Tbsp
brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the chocolate mixture until
smooth. Scrape chocolate mixture into the remaining meringue and use
a whisk to incorporate it with a folding motion. Spoon into the crust
and chill, uncovered, until set, about 3 hours.
8. If desired, garnish with chocolate shavings before serving.
Per serving:
166 Calories, 6g Fat (1g Sat, 1g Mono), 22mg Cholesterol,
28g Carbohydrate, 4g Protein, 2g Fiber, 84mg Sodium
2 Carbohydrate Servings
Original Pie:
470 Calories, 32g fat
EW French Silk Pie:
166 Calories, 6g fat
Ingredient notes
Many commercial cookies and wafers contain partially hydrogenated oil,
a source of trans-fatty acids. Fortunately, brands made without these
oils, such as Newman’s Own Organics and Mi-Del, are every bit as
tasty. Look for them in the natural-foods section of large supermarkets.
Dried egg whites, such as Just Whites, reconstituted, can be
substituted for fresh egg whites.
Tip: To make chocolate shavings: Place a block of chocolate (2 ounces
or larger) on wax paper and microwave on Defrost until slightly
softened but not melted, 15 to 30 seconds. Use a swivel-bladed
vegetable peeler to shave off curls. If the chocolate gets to hard to
shave easily, warm it again.
To make ahead: The pie will keep, covered, in the refrigerator for up
to 2 days.
**Note: Try substituting Brown Sugar Blend Splenda.