We always have several different kinds of pie for Thanksgiving, so I thought I'd share a few of my favorites with you. I make this one for me, because it's low carb, but you'd never know it by its taste. It's the richest, most chocolatey (is that a word?) pie you'll ever put in your mouth. and, it could not be easier. I omit the crust, because I don't want the extra carbs, but there's a recipe for a crust at the end.

Low Carb French Silk Chocolate Pie

(Original note) When you're doing low carb, it's hard to find a really good chocolate treat. Well, this is a really good chocolate treat. I made one to serve to guests, today. I doubt they'll know the difference. If you're not doing low carb, just substitute real sugar for the substitutes, and use a graham cracker (or regular baked) crust. Yummers!!

1 c. butter
artificial sweetener equivalent to 1 1/2 c. sugar (I used 1 c. Splenda + 1/2 c. Diabetisweet)
4 oz. unsweetened chocolate, melted and cooled
2 t. vanilla
4 eggs
1 baked 9-inch crust

Cream butter and sweetener until completely smooth. Add chocolate and vanilla. Beat in eggs, one at a time, beating 5 minutes after each addition.

Turn into cooled pie shell. Chill. Decorate with whipped cream before serving, if desired.

An Excellent Substitute for Graham Cracker Pie Crust

3/4 c. flax seed meal
3/4 c. almond flour
1/4 t. salt
1/2 t. ground cinnamon
6 T. butter
1/3 c. DaVinci Vanilla Syrup

Mix flax meal, almond flour, salt and cinnamon in a medium bowl. In small bowl, melt butter with artificial sweetener in microwave; stir to combine. Pour over dry ingredients and mix till well blended. Press mixture into an 8- or 9-inch pie pan. Note: Don't pour the 1/3 c. liquid sweetener in all at once. It makes the crust a little too "mushy." Next time I'll decrease the liquid sweetener slightly. Bake at 375F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about an hour.