Dairy-Free Chocolate / Carob Silk Pie

Chocolate Silk Pie with Grain-free Crust (dairy, grain and sugar free)

Course: Dessert
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
Servings: 7
 
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Ingredients

Crust

Filling

Instructions

For the Crust

  • Preheat the oven to 325 degrees F, but only to 275 degrees if using honey in the crust.  Combine the seed or nut butter and fat in a saucepan over very low heat and melt.  Remove from heat and add the egg, vanilla and sweetener.  Add the almond flour, baking powder, salt and stevia to form a thick dough.
  • Moisten hands and press the dough into and up the sides of a prepared 9 inch pie plate, a springform pan.  Alternatively, an 8 inch baking dish can be used as well.  Bake for 15-20 minutes until slightly browned around the edges.  Turn off oven and leave door closed.

The Filling

  • Heat 1 1/2 cups coconut milk, sweetener and salt in a saucepan over medium-low heat.  Combine remaining coconut milk and the 3 Tbsp cocoa powder, whisk, and add to the pan.
  • Pour 1/2 of the warm coconut milk mixture over the egg yolks (or substitute) and whisk (constantly if using real eggs).
  • Add the egg mixture to the warm coconut milk mixture in the saucepan, whisking constantly.  Finally, add the remaining cocoa and whisk again.
  • Cook for 3 to 5 minutes over medium-low heat, stirring until the mixture coats the back of a spoon.  Remove from heat and stir in the vanilla, coconut oil and stevia.  Whisk until smooth and the fat has melted.
  • Briefly puree the mixture in a blender or process in food processor for a more silky texture, if desired.
  • Spoon into pie shell.  Cool uncovered in the refrigerator or freezer until the top is firm.