If you had told me 6 months ago that a chocolate dessert that was free of gluten, dairy, and refined sugars could be as decadent as its gluten, dairy, and refined sugar full counterpart, I would have politely nodded and totally not have believed you. But in the past few months I have taken my preconceived notions and stomped on them quite thoroughly. I gave you a peek at this process with my recipe for Chocolate Pots de Crème, but what I didn’t tell you was that before I had perfected that recipe, I had perfected a version of my favorite chocolate pie crust first.
I’ve been sitting on that recipe, because I intended to convert the chocolate pots de crème recipe into a chocolate silk pie filling. Done! And now I am finally sharing it with you!
Just as the chocolate pots de crème recipe, this pie is very simple to make, though the outcome is beautiful and the taste is decadent. Any chocolate lover, whether they follow a special diet or not, will love this pie. This pie would be a beautiful addition to any Easter dinner or other springtime celebration!
[/donotprint]
Print This Recipe
Paleo Chocolate Silk Pie
Makes one 9-inch pie
For the chocolate almond crust:
1 2/3 cup blanched almond flour
1/3 cup cocoa powder
1/3 cup coconut palm sugar
1 large egg
1 tablespoon coconut oil
For the chocolate silk pie filling:
3 large eggs
1/2 cup raw honey
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
6 ounces unsweetened chocolate, chopped
1 1/2 teaspoons Crio Bru (optional)*
1 1/4 cups unsweetened coconut milk
For the coconut whipped cream:
1 (13-ounce) can coconut milk (I prefer the Thai Kitchen brand)
1 tablespoon raw honey
1 teaspoon vanilla extract
——————————————————————————–
1. Make the chocolate almond crust: Preheat the oven to 325 degrees Fahrenheit.
2. Whisk the almond flour, cocoa powder, and coconut palm sugar together in a medium bowl. Add the egg and coconut oil to the bowl and beat together, using a mixer until a moist, crumbly mixture forms.
3. Press the dough into a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate silk filling.
4. Make the chocolate silk filling: When the chocolate almond crust has cooled completely, place the eggs, honey, vanilla and almond extracts in a blender, followed by the chocolate and Crio Bru. Blend until smooth.
5. Heat the coconut milk in a small saucepan over medium-high heat, until it starts to simmer. (Take care not to let it boil.)
6. With the blender running on low speed, pour the hot coconut milk over the ingredients inside and blend until the mixture is smooth and completely incorporated.
7. Pour the chocolate mixture into the cooled chocolate almond crust and refrigerate for at least 8 hours.
8. Make the coconut whipped cream: Place the can of coconut milk in the refrigerator at least 24 hours before you plan on making the whipped cream, so that the cream will separate and firm up. Chill a glass or metal bowl in the freezer 20 minutes before making the whipped cream.
9. Remove the lid from the can of coconut milk and gently scoop out the coconut cream, putting it in the chilled bowl. Using a mixer, whip the coconut cream until it is light and fluffy and peaks form, then mix in the honey and vanilla extract. The whipped coconut cream can be used right away, or stored in the refrigerator for up to 24 hours.
10. Top the chilled pie with coconut whipped cream and serve.
*Recipe Notes: Crio Bru is ground roasted cacao beans. I find that it adds a bit more depth of flavor to chocolate desserts, but the pie will still be delicious without it! You can forego the coconut whipped cream and top your pie with fresh raspberries instead, which is equally delicious. The pie crust is a delicious gluten-free substitute for any no-bake bake pie!
{ 27 comments… read them below or add one }
Naughty you, for not sharing a bite of this – drooling in San Diego and sending you and your family wishes for a Happy Easter. Miss you, dear Rachael – X0 Liz
This sounds fabulous! I love chocolate silk pie and love this Paleo version. Especially that coconut whipped cream! I’ll definitely be make this soon.
yes please
These looks amazing.
Oops. THIS, not THESE!
Rachel–this looks wonderful! I am pinning for later, I have been gluten free for 7 months now, and can’t wait to try this recipe.
Beautiful piping! Looks so pretty–but I have no idea how to pipe like that, haha. Do you have a tutorial on your blog somewhere?
This pie is stunning Rachael!! I can’t wait to give it a try, though it probably won’t look as lovely!
Uncooked eggs always make me nervous. Does the process of adding the hot coconut milk to the mixture with the egg, bring the eggs temperature up enough to not be a concern? Looks really yummy…
If you are worried, or if you are feeding the pie to young children, someone with a compromised immune system, etc., then I would use pasteurized eggs, which will take any worry away!
Looks absolutely wonderful! Planning to make for Thanksgiving. I don’t see, though, where the chocolate is added to the filling. My assumption would be that it would be added to the coconut milk while heating, but I try not to make assumptions! ;) Could you please confirm? Happy holidays to you and yours!
OK – found it! Clearly a little reading-challenged today! :D Can’t wait to try this!
Hi! I tried the crust and it’s fantastic! For the filling, do you used canned coconut milks or the kind in the carton, like almond milk? Thanks!
Either one will work!
Glorious!! Utterly and completely glorious!! I was nervous about how all the steps would work, and other than my coconut whipped cream being almost a total fail (I just won’t buy the kind with carageenan or guar gum, which I know is why this never works for me! Oh well…still tasty)…this pie was AMAZING. I used just regular ground coffee and it’s a gorgeous rich touch. Really, the textures of the crust and the filling are worth singing about. Thank you for this recipe!
Hmmm… I think there is WAY too much almond extract… and rather than chopping in blender the chocolate, melting it first would help it be more creamy. Not only was the almond flavor overwhelming, I felt the filling was a bit gritty. I have a VitaMix so I know it isn’t my blender capabilities…
Hi Becca, I’m sorry to hear you ran into difficulties! The amount of almond extract was perfect for my family and has been well received by my recipe testers. But of course with recipes, absolutely adjust for your own taste! I have never had a problem with grittiness. It is super, super creamy. Heating the milk has taken care of melting the chocolate for me (and I finely chop it before it’s added to the blender). I have a friend who doesn’t even heat the milk first, just adds everything to her Vitamix and puts it through a soup cycle. I have a Vitamix too, so I’m not sure what the problem is!
This looks great! I wanna make it a head of time for a christmas party, so you think it would do ok if I froze it then took it out later to add the whipped cream? Thanks for the great recipe!
I have never frozen this pie personally, but I would think it would work!
Help, I just poured my filling on my crust but it is a very thin consistency- almost like chocolate milk! Is that how it’s supposed to be?? I hope I haven’t ruined it.
If it doesn’t solidify is there something I can do to salvage it?? I’ve never made a dessert with raw eggs before. I’m scared lol
I thought the same thing today when I poured it into the crust! Before I added it, however, I added 2 T arrowroot powder to help it solidify just in case…. It is still rather thin/jiggly after being in the fridge for 2.5 hours but I’m hoping it sets up!
Made this for Thanksgiving this year and it was AMAZING! Everyone loved it, and we didn’t have any leftovers :) Thanks for sharing!
Wondering though, how you made your whipped cream look so beautiful? I just spread mine around on the top and sprinkled cocoa powder, but I absolutely loved your beautiful floral design. Did you use a ziplock bag and pump it like frosting? Mine didn’t seem thick enough to do this with it…
Hi Kali,
I am so glad!! Thank you for taking the time to come back and comment! My luck with being able to pipe out coconut whipped cream is hit and miss. I did it by putting the coconut whipped cream into a piping bag and using a star tip. Sometimes it is stiff enough to do this and sometimes it’s not! When it’s not, I just do what you described doing. I do make sure to only get the coconut milk solids when making my whipping cream, as liquid will prevent thicker whipped cream.
Just tried this out – thank you so much for the recipe! I echo the sentiment with too much almond extract, as it totally overpowered. I’ll adjust next time and see how we like it!
Also, my pie was totally thin :( which was a bummer! I put it in the freezer and took it out, still thin. I left it overnight in the fridge, hoping it solidifies! Have you ever had any issues with this?
Almond flavor is definitely an individual thing! My family loves the amount specified by the recipe…but we are huge fans of the flavor! ?♀️ I’m not sure what happened with the consistency for you. I have never had that happen! What kind of coconut milk did you use?
This pie tastes great but I couldn’t get myself be to set. I’ve tried twice now and both times it remained liquid in the center I put it in the freezer and we had frozen chocolate pie which would be better in the summer. Any trouble shooting tips?
{ 1 trackback }