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Monday, May 13, 2013

French Silk Pie

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Hope you all had a wonderful Mother's Day and did something special for your mother. In case you are a mother, I hope someone did something special for you!

You all know that I love to cook, and (I think) it's something that I'm good at, so I spent most of the day in the kitchen cooking for my mom. (Don't worry, I did dishes, too.) For breakfast I made her pumpkin bread pudding, sausage, and a cookie dough latte. It was a fantastic breakfast and I highly recommend the bread pudding. Lunch was just leftovers, but for dinner we went out to eat with my grandparents, which was a nice break from being in the kitchen all afternoon.

I also made pie. Chocolate pie.

Be warned, this is not the quickest, easiest, fastest dessert you will ever make. But the results are well worth the effort. In fact, my grandma said that this is possibly the best dessert I have ever made. And I'll let you know that my grandma has very high standards for dessert so this is a very great achievement for me. Woo hoo!

The pie is rich, creamy, and tastes like a chocolate cloud. I'm not exactly sure what an actual chocolate cloud would taste like, but I imagine this is it. The best part is, this recipe is dairy, sugar, grain, soy, and nut free!

I'm leaving the pie crust up to you, because you may have an absolute favorite gluten free or vegan pie crust you prefer and that's fine with me. I just used the dark chocolate pie crust recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook. This would also be good if you just scooped the filling into bowls, chilled for a few minutes in the freezer, and topped with coconut whipped cream and chocolate shavings.

Any way you choose to serve it, this pie will not disappoint! That I can promise. ;)

1 9" pie crust, pre-baked, any kind you choose
1/3 c. liquid sweetener (I used honey)
2 eggs or liquid egg substitute
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
1/3 c. butter, softened NOT melted (For vegan, try using palm shortening or coconut oil)
2/3 c. coconut cream (I recommend Trader Joe's coconut cream)
2 tsp. powdered sugar
Optional: whipped cream and/or chocolate shavings

Also, you will need a candy thermometer if using raw eggs. 

1. Bake your pie crust if you haven't already done that. Set aside.
2. In a small sauce pan, whisk the eggs (or egg substitute) and honey together. If you're using actual eggs, heat the saucepan over low heat and stir continually until the temperature reaches about 160 degrees F. You can skip this step if you're using an egg substitute. 
3. Remove pan from heat, then stir in melted chocolate and vanilla.
4. While you wait for the chocolate mixture to cool to about 90 degrees F (lukewarm), cream butter until fluffy in deep bowl to prevent splattering.
5. Add the chocolate mixture and beat for another 5 minutes.
6. If your coconut cream is wet and kind of runny, beat in a large bowl until thick. My coconut cream is very thick, so I skipped this step. Stir in the powdered sugar.
7. Fold the sweetened coconut cream into the chocolate mixture.
8. Pour filling into crust (or bowls) and chill for at least 3 hours.
9. When ready to serve, top with chocolate shavings and make sure you have some coconut whipped cream and/or regular whipped cream ready to serve to the guests who want it.

Inquiry of the Day:

How was your Mother's Day?

Overall I had a great Mother's Day, even though I wasn't the one who was on the receiving end of the Mother's Day gifts. I enjoy doing things for others, actually, so I love Mother's and Father's Day. But I will say, I can't wait until I'm a mother, so I can command my husband and children around all day. ;)


  1. OK, I'm officially drooling right now!

    1. lol! I was too while making it. It was hard to wait for the mousse to chill and not eat it right away.

  2. That looks so so good. I would like to have a date with a slice right now.


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