Pioneer Woman Chocolate Pie (GF, Low Sugar Version)

Way back in December, after my second NTP-training workshop weekend, I discovered that I needed to stop eating wheat. My initial response was to be seriously annoyed. I spent the better part of ten years perfecting my bread, muffin, and pizza dough recipes – what a huge waste would it be if I stopped eating wheat?! 

After I got over my indignation, I dropped the wheat and started expanding my repertoire of gluten free recipes. Stubborn and frugal girl that I am, I refused to shell out big bucks for coconut or wheat flours to bake with and desserts became a challenge. Until I found an outrageously amazing (and stupid easy) French Silk Pie recipe from the Pioneer Woman.

The first time I tried it, I made it entirely as directed and poured into a store-bought GF pie crust (that shockingly was made with entirely clean fats and everything – God bless Wegmans!!)  It had a lot of sugar, so the next time I started experimenting with swapping that out for honey, maple syrup, and/or stevia. This recipe quickly evolved into my go-to option for pie, mousse, or dessert in general! It requires only a handful of (inexpensive!) ingredients and comes together in half an hour. Dropped into a crust, it becomes a fantastically rich pie. Scooped into pretty glasses it can be served as mousse, or you layer it with berries, whipped cream, or other goodies for an impromptu trifle or parfait. 

Important notes:
(1) The recipe contains raw eggs, so use the best ones you can. Keep in mind that it is important to keep the finished product chilled until you’re ready to serve (both for safety and consistency).  

(2) Watch your chocolate – the recipe is only gluten free if you use GF chocolate so check the label carefully!

(3)  If you’re using a sweetener that can be nicely converted (i.e. some containers of stevia are designed to have a 1 to 1 substitution rate for white sugar), you’re all good. Otherwise, I have found that it works best to add a small amount of your chosen sweetener at the beginning (during the creaming stage) and then start taste testing it when you add your second to last egg to the mixer. Then add in your sugar choice in small amounts, testing as you go until you reach the desired sweetness.

[Modified] Pioneer Woman Chocolate Pie
 

4 ounces Unsweetened Baking Chocolate, gluten and soy free!
1 cup Salted Butter, Softened 

Your choice of sweetener (honey, maple syrup or stevia) equivalent to 1.5 cups white sugar
1 teaspoon Vanilla Extract 
4 whole Eggs (preferably pastured and organic) 
1 gluten free pie shell (pre-baked or no-bake) [optional]

In a small saucepan, melt baking chocolate completely, then set aside to cool.
In a large KitchenAide bowl, beat 1 cup (2 sticks) of butter and your sweetener of choice 1 to 2 minutes using the whisk attachment. [It will get fluffy if you use white sugar, but not if you use something else. This makes no difference to the end result, though, so don't worry about it.]

Add cooled melted chocolate and vanilla extract to the mixing bowl. Beat until combined.

Set you mixer to medium speed, and add the first egg. Let the mixer run for 5 minutes to incorporate this egg! Repeat with remaining 3 eggs, letting the mixer run 5 minutes after each addition.   [See note 3 above if you're making the recipe with reduced sugar.]

When you've reached the desired sweetness and pie filling is fully whipped and fluffy, pour it into the pre-baked pie shell or spoon into glasses for mousse or parfaits and chill thoroughly.

 

So there you have it – a delicious, flexible, easy, and quick dessert that caters to friends and family working with sugar and gluten restrictions…. That no one will know is GF unless you tell them! Enjoy!