Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Wednesday, January 9, 2013

French Silk Pie With Pretzel Crust Recipe (low sugar Option)

Here is a sneak peek of my Christmas dessert in the fridge. O.K. the holiday has come and gone. But now that the rain falls in the middle of winter, I have time to reflect on things in my mind and onto my blog. My 5 year old son insisted on a chocolate pie even though I knew he would never eat it. I took his opinion as an idea and inspiration. I had the ingredients for the pie, but did not want to do an old fashioned crust. I found the pretzel crust recipe online and was very pleased with myself. Think I found these recipes at allrecipes.com and or food.com

Low sugar options are listed in ingredients

Pretzel Crust:    (Heat oven to 350F)
1/3 cup butter or like soft or melted (I used Smart Balance)
3 T. Sugar (I used Splenda)
1 1/4 C. crushed pretzels (I think whirling them in a blender or food processor for a finer grind might be better)(I just put them in a bag and crushed them with the side of an old metal ice hammer)

Mix all in a bowl. Press into a 9 inch. pie pan and bake in pre heated oven at 350F for 7-9 minutes. Take out and cool.

French Silk Pie:

4 oz. chocolate chips/or chunks melted in a double broiler or microwave (I used Ghirardelli, you can buy that at amazon.com)(you could make this with white chocolate too.)
1/2 C. butter or like softened (I used Smart balance)
3/4 C. sugar ( I used 6 T. sugar and 6 T. splenda)(you could try all splenda or 4 T. sugar and 8 T. splenda)
1 tsp. vanilla
2 eggs

Use a hand blender to mix sugar and butter in a medium bowl. Then add the melted chocolate and blend well. Now add one egg at a time, blending each egg for 5 minutes at a time. I used the oven timer for this. Blend on medium-high. Pour into a prepared pie crust of choice. Chill in the fridge for 2 hours. Top with whip cream and or chocolate shaving if you like.

The mix will be thick and soft when you pour it into the pie crust. Not to worry. I covered my pie with cling wrap (to keep the pie tasting like chocolate pie and not have unwanted added flavors) and it thickened up to a firm solid.

This pie was good.