Chocolate Cream Pie with Chocolate-Cookie Crust

When you give up gluten, it does not mean you have to forsake chocolate or cookies. This chocolate cream pie will melt in...
Contributor

Photo courtesy of Against All Grain.

When you give up gluten, it does not mean you have to forsake chocolate or cookies. This chocolate cream pie will melt in your mouth.

Ingredients

For the crust:

  • 2 Cups blanched almond flour
  • 2 Tablespoons coconut flour
  • 1/2 Cup cocoa powder
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon sea salt
  • 1/2 Cup honey
  • 1/4 Cup coconut oil
  • 2 Ounces unsweetened chocolate
  • 2 Teaspoons pure vanilla extract

For the filling:

  • 2 Tablespoons water
  • 2 3/4 Teaspoons unflavored gelatin
  • 2 1/2 Cups coconut milk
  • 4 egg yolks
  • 3/4 Cups grade B maple syrup
  • 1/4 Teaspoon sea salt
  • 4 Pounds unsweetened chocolate, roughly chopped
  • 1 1/2 Teaspoon pure vanilla extract
  • 1 Cup coconut milk whipped cream
  • Dark chocolate shavings, optional

Directions

For the crust:

Preheat the oven to 350 degrees F.

Make the crust. Sift the dry ingredients into a bowl of a stand mixer or food processor.

Place the remaining ingredients in a saucepan set over low heat until melted.

Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined.

Press the dough into a 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides.

Bake for 12 minutes, then let cool.

For the filling:

Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it.

Place the coconut milk in a saucepan set over medium-high heat to warm.

Place the egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine.

Temper the eggs by adding half of the heated milk into the bowl, whisking continuously.

Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle.

Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon.

Pour the custard through a mesh sieve into a bowl.

Add the chocolate pieces and vanilla, whisking until smooth.

Pour the custard into a cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm.

Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.