- 1 1/2 cups almond flour (Bob’s Red Mill)
- 2/3 cup tapioca starch
- 1/4 teaspoon salt
- 1/4 cup butter, chilled + cubed (ghee or solid coconut oil also works)
- 1 egg yolk (yolk only)
- 1/4 cup cold water
- 1 tablespoon tapioca starch
- 1 tablespoon + 1 tsp gelatin (powdered- we use Knox or Now Foods brands)
- 2 1/3 cups coconut milk (full fat)
- 4 egg yolks (yolks only)
- 3/4 cup honey
- 2 teaspoons vanilla extract
- 4 1/2 ounces unsweetened baking chocolate, chopped (we love Ghiradelli or Hu Kitchen makes great Paleo chocolate)
- 1 tablespoon butter (or ghee)
- Coconut Whipped Topping:
- The solid cream from two cans of chilled coconut milk (view instructions for details)
- 1/4 teaspoon gelatin
- 1/8 teaspoon vanilla extract
- drizzle of honey or tiny pinch of stevia
- Preheat oven to 350 degrees
- Start with your crust. In a large bowl, whisk together almond flour, tapioca starch and salt. With a pastry cutter, cut your chilled butter into the flour blend. Make sure butter pieces are no larger than pea-size.
- Add egg yolk and water into flour/butter mixture and slowly work into dough. (I prefer to use my hands, but a food processor works as well). Dough will be sticky, let it rest for 5 minutes (it will thicken slightly) and wash hands. Shape dough into ball. (Dough will be pliable and have a similar texture to soft play-doh).
- Press and flatten your dough into a 9 inch pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, then peel the top layer of parchment paper off and swiftly turn your rolled dough onto the pie pan and make any necessary adjustments).
- Prick your pie dough with a fork and place onto a cookie sheet. Brush edges with an egg wash. Bake at 350 degrees for 15-18 minutes and allow crust to cool.
- While your crust is cooling, let’s create your filling. In a large bowl, add gelatin, tapioca starch and salt. Whisk dry ingredients together. Then while whisking, slowly add your coconut milk, honey, vanilla and egg yolks. Combine until smooth.
- Pour coconut milk mixture into medium sized pot and cook on medium heat until you reach a boil. (Make sure you are stirring at frequent intervals). Allow contents to lightly boil about 20 seconds while whisking then turn off your burner. Add in your chocolate. Continue to whisk while chocolate is melting until smooth– the chocolate will thicken the filling up just a bit. Now add your 1tbsp of butter, and stir until smooth.
- Pour your filling into your prepared pie crust and allow to cool on the countertop for 15 minutes. Then carefully place in the refrigerator overnight to set. For quick setup, place pie in freezer for 3 hours–works like a charm, especially when you need it fast! (After your pie is thoroughly chilled, I recommend leaving it out for about ten minutes before serving so it can return to it’s super silky texture, so delicious either way, but we love it extra smooth)!
- COCONUT WHIPPED TOPPING:
- Make your coconut whipped topping right before serving the pie. Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.
Keywords: grainfree, paleo, glutenfree, dairyfree, chocolatepie, chocolate, dessert, recipe