Recipe Detail Chocolate Pie

Chocolate Silk Pie Recipe with Truvia Cane Sugar Blend

Dive right into a light whipped topping to uncover a silky and chocolaty filling. Made perfectly sweet with Truvia Cane Sugar Blend and no oven required, this recipe is easy as pie. This recipe contains 27% fewer calories* and 67% less sugar* than the full-sugar version.

Serving size

1 Slice (161g)

Calories

290 Calories

Ingredients

  • 1 pie crust baked (9 inch)

  • 1⁄2 cup (120 mL) Truvía Cane Sugar Blend

  • ¼ cup (60 mL) cornstarch

  • ½ tsp (3 mL) salt

  • 3 cups (700 mL) skim milk

  • 3 egg yolks, beaten*

  • 2 oz (60 mL) unsweetened chocolate

  • 2 Tbsp (30 mL) butter

  • 2 tsp (10 mL) vanilla extract

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.

    Preheat oven to 230ᵒ C (450ᵒ F). Bake pie crust 9-11 minutes or until light golden brown.

  • 2.

    Cool crust. (at least 30 minutes)

  • 3.

    In a small bowl beat egg yolks, set aside.

  • 4.

    In a saucepan, combine Truvía® Cane Sugar Blend, cornstarch, and salt, mix well.

  • 5.

    Stir in milk and cook over medium heat, stirring constantly, until comes to a boil and thickens.

  • 6.

    Boil for 2 more minutes, remove from heat.

  • 7.

    Pour about a ¼ cup (60 mL) hot mixture int to beaten egg yolks. Mix well.

  • 8.

    Gradually add yolk mixture back to the hot saucepan mixture. Mix well, heat until bubbles.

  • 9.

    Remove from heat. Add chocolate, butter, and vanilla extract. Mix until all is mixed in.

  • 10.

    Pour mixture into a cooled baked shell.

  • 11.

    Chill before serving, at least 1 hour, refrigerate any leftovers in a sealed container.

Optional (may affect the nutritional)

  • Top whip sugar free whipped topping
  • Top with chocolate chips, coconut, pecans or walnuts.
  • Banana Chocolate Pie: Slice 2 bananas into cooled pie shell before adding filling
  • Peanut butter chocolate pie: 1 Spread a ½ cup (120 mL) of chunky peanut butter into cooled pie shell before adding filling

*Each serving has 290 calories and 14 grams of sugar per serving, compared to the full-sugar version that has and 400 calories and 43 grams of sugar per serving. See other nutritional facts

Nutrition Per Serving

Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 80mg
Sodium 280mg
Total Carbohydrate 43g
Dietary Fiber 2g
Total Sugars 14g
Erythritol 9g
Protein 6g
Vitamin D 0% DV
Calcium 10% DV
Iron 8% DV
Potassium 4% DV
Chocolate Silk Pie Recipe with Truvia Cane Sugar Blend

Serving size: 1 Slice (161g)
Calories: 290 Calories

Ingredients

  • 1 pie crust baked (9 inch)

  • 1⁄2 cup (120 mL) Truvía Cane Sugar Blend

  • ¼ cup (60 mL) cornstarch

  • ½ tsp (3 mL) salt

  • 3 cups (700 mL) skim milk

  • 3 egg yolks, beaten*

  • 2 oz (60 mL) unsweetened chocolate

  • 2 Tbsp (30 mL) butter

  • 2 tsp (10 mL) vanilla extract

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.  

    Preheat oven to 230ᵒ C (450ᵒ F). Bake pie crust 9-11 minutes or until light golden brown.

  • 2.  

    Cool crust. (at least 30 minutes)

  • 3.  

    In a small bowl beat egg yolks, set aside.

  • 4.  

    In a saucepan, combine Truvía® Cane Sugar Blend, cornstarch, and salt, mix well.

  • 5.  

    Stir in milk and cook over medium heat, stirring constantly, until comes to a boil and thickens.

  • 6.  

    Boil for 2 more minutes, remove from heat.

  • 7.  

    Pour about a ¼ cup (60 mL) hot mixture int to beaten egg yolks. Mix well.

  • 8.  

    Gradually add yolk mixture back to the hot saucepan mixture. Mix well, heat until bubbles.

  • 9.  

    Remove from heat. Add chocolate, butter, and vanilla extract. Mix until all is mixed in.

  • 10.  

    Pour mixture into a cooled baked shell.

  • 11.  

    Chill before serving, at least 1 hour, refrigerate any leftovers in a sealed container.

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