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Made this last night and nearly died at how decadent it was. It's basically a chocolate cheesecake type thing. I modified the recipe a bit and really could only handle the tiniest portion as it was so rich - so it's great for portion control. It would be a great pie for a dinner party to show off to your friends how unboring Atkins is 
You will want to use a kitchen whizz or blender, or else be prepared to get one heck of an arm workout with egg beaters.
French Silk Chocolate Pie
Crust:
Mix together about half a cup of ground almond with a teaspoon of melted butter and splenda to taste. Press into pie dish.
(I added in some ground flax and chopped nuts to this, you don't have to use the almond at all if you just want to use flax or nuts - so experiment away, just keep the mixture moist enough to press into the tin)
Filling:
1/2 cup butter (softened, not melted)
Equivalent of 3/4 cup of Splenda (probably too much if your sweet tooth is like mine now, so just experiment - I used about 1/2 cup)
1 tsp vanilla
2 eggs
2 Tblsp unsweetened cocoa OR 8gm unsweetened chocolate squares
How to create:
Cream butter and sweetener in kitchen wizz or blender. Melt chocolate (and when cooled) and add in and mix, or add in cocoa and mix. Stir in vanilla.
Add eggs, one at a time. Beat for 5 minutes per egg - make sure you do this as it creates the silk texture. If you double the recipe, you can beat 2 eggs for 7 minutes, for a total of 14 minutes beating time.
Pour into your pie dish with crust (or you can do it crustless, just butter the pie dish). Chill for 1-2 hours minimum - best overnight.
Top with whipped cream and nuts or berries.
You will want to use a kitchen whizz or blender, or else be prepared to get one heck of an arm workout with egg beaters.
French Silk Chocolate Pie
Crust:
Mix together about half a cup of ground almond with a teaspoon of melted butter and splenda to taste. Press into pie dish.
(I added in some ground flax and chopped nuts to this, you don't have to use the almond at all if you just want to use flax or nuts - so experiment away, just keep the mixture moist enough to press into the tin)
Filling:
1/2 cup butter (softened, not melted)
Equivalent of 3/4 cup of Splenda (probably too much if your sweet tooth is like mine now, so just experiment - I used about 1/2 cup)
1 tsp vanilla
2 eggs
2 Tblsp unsweetened cocoa OR 8gm unsweetened chocolate squares
How to create:
Cream butter and sweetener in kitchen wizz or blender. Melt chocolate (and when cooled) and add in and mix, or add in cocoa and mix. Stir in vanilla.
Add eggs, one at a time. Beat for 5 minutes per egg - make sure you do this as it creates the silk texture. If you double the recipe, you can beat 2 eggs for 7 minutes, for a total of 14 minutes beating time.
Pour into your pie dish with crust (or you can do it crustless, just butter the pie dish). Chill for 1-2 hours minimum - best overnight.
Top with whipped cream and nuts or berries.
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