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Double Chocolate French Silk Pie

 
Double Chocolate French Silk Pie
355

If you are a chocolate fan, this is an excellent recipe for you to try without guilt, it is much lighter than normal chocolate pie. The thick chocolate taste will satisfy you. Also it is a great dessert for holiday.

Yield

10

servings

Prep

26

min

Cook

20

min

Ready

5

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

For the crust:
31 chocolate wafers
*
3 tablespoon prunes
chopped
*
2 tablespoons water
1 tablespoon canola oil
For the filling:
1 ½ tablespoons coffee
brewed
½ tablespoon water
1 ½ teaspoons gelatin, unflavored
*
1 large eggs
½ cup milk, low-fat
8 tablespoons brown sugar
divided
cup cocoa powder
unsweetened, Dutch-processe
2 ½ ounces chocolate, bittersweet
chopped, or you can use chocolate chips, null
*
2 teaspoons vanilla extract
2 tablespoons egg whites, powdered
*
½ teaspoon cream of tartar
*

Directions

undefined Preheat oven to 325℉ (160℃) F. Coat a 9-inch pie pan with cooking spray.

For the crust:

Combine chocolate wafers and dates in a food processor, process until very finely chopped. Then add water and oil, process them until moistened.

Press the mixture into the bottom and sides of the prepared pie pan. Bake until crisp, about 10 minutes. Then cool completely on a wire rack.

For the filling and garnish:

Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth.

Cook them over low heat, whisking constantly, until thickened and an instant thermometer registers 160°F, about 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.

Then beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form.

Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in.

Spoon the filling into the crust smooth and chill, uncovered, refrigerated until set, at least 4 hours or overnight. Serve cold or room temperature.

 

* not incl. in nutrient facts

Reviews

+7

about 8 years

I made this along with a Rum Pumpkin pie for some guests over the weekend. 3/4 of the pumpkin pie was left but this pie vanished. Gone in a few minutes. Very rich dark chocolate flavor and it's very very low in fat which no one could believe. A dieters dream come true. You won't be disappointed.

+1

about 8 years

My husband also made this double chocolate French pie, his friends love desserts. And this one is amazing, once it appeared on the table, everyone loved it, soon it was gone. Huge chocolate flavor, and smooth, delicious.

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Comments

foody
Australia
 over 7 years ago

Can I use 2 egg whites instead of the powdered egg whites

zhangbo
Toronto, Canada
 over 7 years ago

Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"), so if the liquid egg whites have been pasteurized, should be no problem!

Bob
charlotte n.c
 over 6 years ago

its amazing hahaha, i love food!

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 7327% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 18mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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