Guilt Free French Silk Pie (Guaranteed Crowdpleaser!)

ATTENTION.  THIS IS NOT A DRILL.  THIS GUILT-FREE FRENCH SILK PIE IS THE BOMB AND IT’LL CHANGE YOUR LIFE!

Sorry (not sorry) for shouting, but it was absolutely necessary that I get your attention.  This pie.  THIS PIE.  It’s the ultimate pie for the chocolate-lover in you — it’s incredibly rich and creamy and sweet and chocolatey.

This French Silk Pie will satisfy your sweet tooth and intense chocolate craving in one fell swoop.

But wait, didn’t you say it was guilt-free?  Oh yes, dear friend, yes I did.  Typical French Silk Pies are made with a pastry dough (main ingredients:  bleached all-purpose flour and lots of butter) and a chocolate sabayon (main ingredients:  egg yolks, lots of sugar, and even more butter).  A single pie can contain up to 3 sticks of butter and 1¾ cups of sugar!  But NOPE, not here.

Guilt-Free French Silk Pie recipe – incredibly rich and chocolatey, sweet and creamy, and ultimately satisfying! You’d never know it’s all natural and low in sugar -- Healthy Dessert Recipes at Desserts with Benefits

I took out all of the added butter and sugar, and kept all of the yummy delicious ahhhmazing flavor.  One bite of this Guilt-Free French Silk Pie, though, and you’d think I’m lying.  It’s too rich to be free of butter.  It’s too sweet to be made without the added sugar.  It’s too damn good to be…  guilt-free!

French Silk Pie doesn’t have to be a daunting recipe.  A lot of people get anxiety (including me) over pie crusts and sabayon, but you don’t need to worry about those in this recipe.

Top off with these absolutely NON-negotiable toppings:  natural whipped cream, fresh raspberries, grated chocolate, homemade Chocolate Syrup, a light dusting of powdered erythritol, or even a scoop of softened Healthy Vanilla Ice Cream.

I got 99 problems but dessert ain’t one.

Guilt-Free French Silk Pie recipe – incredibly rich and chocolatey, sweet and creamy, and ultimately satisfying! You’d never know it’s all natural and low in sugar -- Healthy Dessert Recipes at Desserts with Benefits

one 6" pie

Guilt-Free French Silk Pie

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Ingredients:

Crust:

  • 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.)

Filling:

Directions:

For the Crust:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).  Unroll the pie crust into a 6″ springform pan.  Press the crust firmly against the walls of the pan, and use a knife to cut away the excess crust.  I cut the crust ~2″ high all around the pan (you can reroll the excess crust and use it to make mini galettes, pie pops, or even individual quiches!).  Bake for ~11 minutes, or until fully baked and set.  Let cool while you make the filling.

For the Filling:

  1. In a double boiler placed over medium heat, whisk together a tiny splash of the coconut milk, egg yolks, and corn starch, until completely smooth.  Whisk in the remainder of the coconut milk.  Once it heats up, whisk constantly until thick and pudding-like.
  2. Strain the mixture through a fine mesh sieve into a heat-proof bowl and whisk in the vanilla, stevia extract, and chocolate chips.  Pour into the cooled pie crust.
  3. Cover and refrigerate overnight.  Slice, serve, and enjoy!
All images and text ©.

Guilt-Free French Silk Pie recipe – incredibly rich and chocolatey, sweet and creamy, and ultimately satisfying! You’d never know it’s all natural and low in sugar -- Healthy Dessert Recipes at Desserts with Benefits

Stawp everything you’re doing and make this Guilt-Free French Silk Pie (now that’s an order!) — it will make your day as magical as can be.

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With love and good eats,

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– Jess

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27 comments on “Guilt Free French Silk Pie (Guaranteed Crowdpleaser!)”

  1. That looks absolutely delicious! I adore the photos you’ve taken too, they really make me want to have a slice 🙂

  2. Wow amazing!! I love how “wholesome” this pie is 🙂

  3. Wow…that looks HEAVENLY.

  4. This looks so decadent and amazingly silky smooth!! Mmmm…really wish I could take a bite or two…such tempting photos! Thanks for your post 🙂

  5. You crack me up! The pie looks so heavenly, too.

  6. Love this, looks soo fantastic!

  7. Where and how did you learn to make all of this healthy goodness?!

  8. Is there nutrition info on this?

  9. Guilt free? Yes please! This looks so yummy!!!

  10. do you know of any starch-free alternative to the corn starch?
    I cannot have any starches…:( BUT THIS LOOKS AAAAMAZING!!!!!!!!!!!!!!!!!!!!!

    • I haven’t tried this recipe using any substitutions so I can’t be sure if the starch can be replaced… it’s almost a requirement to making pudding. I suppose you can TRY cooking the stovetop mixture without starch, but keep an eye on the temperature so it doesn’t go above 150 degrees Fahrenheit. It won’t thicken like it’s supposed to, but after cooking, vigorously whisk in 1/2 teaspoon of Xanthan Gum. If it doesn’t thicken into a thick pudding, add another 1/4 teaspoon (or enough to get it thick). Then continue on with the recipe. I’m crossing my fingers this works!!

      • I absolutely marvel at your bravery, confidence, problem-solving ability, intelligence, know-how and beauty!! LOVE this latest photo!!!

        “Grandma Lee”

  11. This looks amazingly delicious. I’m so glad I saw your recipe. I’m going to try making it soon. I think I’ll have to make a test pie first before making it for others and at least that way I get to eat more of it!

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  15. Hello, I’m not able to use Stevia, would you recommend a sub?

    • I wouldn’t recommend a sub for the stevia, but if you really wanted to try the pie, I suppose you can try subbing it with 1 tsp of vanilla extract + 1/2 cup maple syrup + an additional 4oz of chocolate. I haven’t tried this, but I think this should work! The flavor and texture will obviously be different than what I made, but I’m pretty sure it’ll still taste good 🙂

  16. in your ingredients you list vanilla extract but in the directions you refer to vanilla paste. What one did you use?

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  19. . I am a regular blogger of your recipes. I am a fan of your all recipes. Thanks for make my life comfort with amazing recipes.

  20. I am loving it. I am excited to try this.

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