Chocolate Cream Pie

This pie is a fun “crowd pleaser” to share with loved ones… it’s also versatile as a midday snack or evening dessert… and it has a festive peppermint kick that makes it perfect for the holidays.

Here’s the recipe in all its glory:

For the crust, you’ll need:

  • 1 1⁄2 cups plus 1 tablespoon blanched almond flour
  • 1 1⁄2 cups plus 1 tablespoon tapioca starch
  • 1⁄2 teaspoon monk-fruit sweetener or 1 packet stevia
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon iodized sea salt
  • 1 large omega-3 or pastured egg (or a vegan egg substitute)
  • 5 1⁄2 tablespoons softened French or Italian butter (or coconut oil works too)
  • 1 teaspoon champagne vinegar or white balsamic vinegar
  • 2 tablespoons cold water

For the chocolate filling, you’ll need:

  • 1⁄2 cup coconut cream
  • 2∕3 cup granulated Swerve
  • 2 ounces dark chocolate (72 percent cacao or higher)
  • 3 large ripe avocados, peeled and pitted
  • 1⁄2 cup high-quality unsweetened cocoa powder
  • 2 teaspoons peppermint or vanilla extract (optional)
  • 1⁄4 teaspoon salt

To make the crust:

  1. In a food processor, combine your almond flour, tapioca starch, monk fruit sweetener (or stevia), baking powder, and salt. Then pulse to mix, occasionally scraping down sides as needed.
  2. In a small mixing bowl, whisk your egg, butter (or coconut oil), and vinegar together.
  3. Slowly pour that mix into the food processor while running it on low. Then combine and pulse for around 1 minute. (If your dough still looks crumbly, that’s normal at this stage.)
  4. Next, open the food processor and squeeze the dough with your hands to make sure it holds its shape. If it is too dry, add cold water (just one teaspoon at a time) and continue to test the dough.
  5. Remove your dough from the processor and knead it lightly into a ball.
  6. If the consistency is too wet or sticky, simply add some more tapioca starch and knead it gently into your dough.
  7. The dough can be divided into 2 single crusts or 1 double crust. (Personally, I like the crunch of the double crust!)

This delicious pie crust comes together so easily it’s as simple as… well, you know.

You can also store the dough in your fridge for up to 3 days.

When it’s time to bake, I recommend rolling your dough a little thicker than you would roll a traditional pie crust. This way, you can help to prevent cracking later on during the baking process.

To roll out and par-bake the crust:

  1. Preheat your oven to 350°F. Then spray a pie pan liberally with olive oil and set it aside.
  2. Between 2 sheets of parchment paper, use a rolling pin to roll out your dough into an even circle that matches the size or your pie pan.
  3. Remove the top parchment paper.
  4. Next, place your pie pan face down on top of your dough. Then carefully slide one hand under the bottom parchment paper, with your other hand on the pan, and flip over to place the dough inside the pan.
  5. With the parchment paper still on the dough, mold the dough around the pie pan.
  6. Remove the parchment paper and mend any cracks with your finger. Then using a fork, pierce the bottom of your crust 4 times, to help prevent bubbling.
  7. Preheat the oven to 350°F and bake your crust for 30 to 40 minutes, until lightly brown.

To make the chocolate filling:

  1. Heat your coconut cream, Swerve, and chocolate in a small saucepan, stirring often until the chocolate is melted and the Swerve has dissolved.
  2. In a blender or a food processor, blend the chocolate mixture with avocado, cocoa powder, peppermint extract, and salt until smooth.
  3. Then pour the filling onto your prepared pie crust, making sure to smooth the mixture neatly on top.
  4. Wrap well and refrigerate for at least 2 hours (or up to 2 days) before serving.
  5. Then enjoy!

You now can letting it settle to room temperature before slicing, or cutting it with a hot knife that melts through the chocolate with ease.

You can serving it with whipped coconut cream.

And of course, you can store any leftovers in the fridge for a few days, too. Bon appétit!