Saturday, June 7, 2008

Guilt-Free Chocolate French Silk Pie

1 cup old-fashioned oats
1/4 cup whole wheat flour
1/4 cup ground pecans
2 T. Splenda or brown sugar substitute
1/8 teaspoon salt
3 T. canola oil
1 T. water

Preheat oven to 425 degrees. Combine oats, flour, pecans, sugar substitute, and salt together in mixing bowl. In separate bowl, whisk together oil and water. Add oil mixture to dry ingredients and mix well. If necessary, add a little more water to hold mixture together. Press into a 9-inch pie pan and bake for 8 to 10 minutes, or until lightly browned.

3/4 cup Smart Balance, room temperature
1 cup and 2 TBSP Splenda
3 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
3 Pasturized eggs

Cream Smart Balance in a mixing bowl. Gradually beat in the Splenda with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Beat for an additional 5 minutes. Spoon the chocolate filling into a cooled, baked pie shell.

Refrigerate at least 2 hours before serving and top with light Cool Whip.

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