Peanut Butter & Chocolate French Silk Pie
Macros per slice:
• 444 Calories
• 42g of Fat
• 10g of Protein
• 3.5g of Net Carbs
Servings Prep Time
8servings 30minutes
Cook Time
Servings Prep Time
8servings 30minutes
Cook Time
Peanut Butter Crust
Chocolate Filling
Whipped Cream
  1. To make your crust, whisk together your dry ingredients in a mixing bowl.
  2. Add your wet ingredients and mix well to combine. You should end up with a sticky dough batter.
  3. Press the crust dough into a 9 inch pie pan making sure to press against the sides as well. Pierce the bottom of the crust with a fork (not pictured because we forgot this step!) to prevent bubbling and swelling in the oven. Bake for about 8 minutes in a 350°F oven. It should turn a golden brown. Let it cool completely before filling with chocolate silk batter.
  4. To make the chocolate filling, set 3 eggs and 1/3 cup of erythritol onto a double boiler and whisk them together until the erythritol is dissolved and the eggs have thickened. This could take about 5-10 minutes.
  5. When your eggs are thick and pale, take them off the heat and allow them to cool while you prep your chocolate.
  6. Cream together your butter and another 1/3 cup of erythritol with an electric hand mixer.
  7. Add melted chocolate, vanilla extract and salt and beat to combine.
  8. To the buttery chocolate mix, add the eggs and stir to combine.
  9. Add the chocolate silk batter to your peanut butter crust and refrigerate overnight or for at least 4 hours.
  10. When you’re ready to serve, whip a cup of heavy whipping cream with a tablespoon of erythritol until it has tripled in volume and stiffened up. Add the whipped cream to the top of the set pie.
  11. Serve chilled with chocolate shavings and enjoy!