Chocolate Cream Pie

Posted by & filed under D-lish Desserts, Recipes.

Chocolate Cream Pie
Serves: 8
 
The antioxidant-loaded dark chocolate in this recipe, along with almond flour rich in omega fatty acids as well as protein, makes this pie a winner. It’s also egg-free, dairy-free, and gluten-free. This recipe comes from The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam.
Ingredients
  • For the Pie Crust:
  • 1 ½ cups blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup grapeseed oil
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • For the Pie Filling:
  • 28 ounces unsweetened coconut milk
  • Pinch of sea salt
  • ¼ cup arrowroot powder
  • ½ cup agave nectar
  • 2 tablespoons vanilla extract
  • 2 cups coarsely chopped dark chocolate (73% cacao)
Instructions
  1. Preheat the oven to 350 degrees.
  2. To make the pie crust:
  3. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9½-inch or deep dish pie pan.
  4. Bake for 10 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling.
  5. To make the pie filling:
  6. Reserve ¼ cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and the salt to a boil; whisk constantly for 1 minute, then decrease to a simmer.
  7. In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high, and add the arrowroot paste to the saucepan, whisking constantly until the mixture thickens, about 1 minute. Stir in agave nectar and vanilla extract.
  8. Remove from heat and allow to cool for 5 minutes. Add the chocolate to the coconut-arrowroot mixture, stirring vigorously until it is completely melted. Let the filling cool, and then pour the mixture into the crust. Place in the refrigerator for 1 hour to set, and then serve.

 

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