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Chocolate Cream Pie with Chocolate Cookie Crust Recipe

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This recipe for Chocolate Cream Pie with Chocolate Cookie Crust is from Maxine's Christmas and Gluten Free Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 c. almond flour
2 T. coconut flour
1/2 c. cocoa powder
1/2 t. baking soda
1/4 t. sea salt
1/2 c. honey
1/4 c. coconut oil
2 oz. unsweetened chocolate
2 t. vanilla

Filling:
2 T. water
2 3/4 t. unflavored gelatin
2 1/2 c. coconut milk
4 egg yolks
3/4 c. maple syrup (dark)
1/4 t. sea salat
4 oz. unsweetened chocolate, roughly chopped
1 1/2 t. vanilla
Directions:
Directions:
Preheat oven to 350º
Crust:
Sift the dry ingredients into the 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 until full combined.
Press the dough into a 9" pie pan, being sure to spread it evenly along the bottom and up the sides.
Bake for 12 minutes. Let cool
Filling:
Place the water in a small bowl and sprinkle the gelatin over it.
Place the coconut milk in a saucepan set over medium 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 had 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 the 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 chocolate shavings if desired

 

 

 

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