Chocolate coconut cream pie
Hi! I've been craving pie recently and holidays can be difficult as a gluten-free vegan. It can be quite frustrating to be surrounded by all this beautiful home cooked food and not be able to enjoy any of it. To satisfy your possible sweet tooth cravings, I present to you my beautiful and delicious chocolate cream pie. It's filling will not only ravish your palate but equally all your other senses, leaving your kitchen smelling like mouth-watering chocolate custard. I changed up my pie crust recipe a little and I hope you will all love it! Indulge!
Ingredients:
For the crust:
- 5 tbsp coconut oil, hardened
- 2 cups flour
- 2 tbsp
sugar
- 2 tsp salt
- 3 tbsp water
For the chocolate cream:
- 1 cup of cashews
- 1/2 cup of water
- 1 whole chocolate bar (200g)
- 1 can of coconut milk (400ml)
- coconut flakes to garnish
Step 1: Firstly make the crust. This part is really crucial and may take a few times to master but once you know what the perfect consistency is, you'll be able to look for it and master pie crust. To make the crust, make sure that your coconut oil was stored in a very cool environment so that it's hard when you use it.
Firstly, add your flour to a large bowl. Combine with the coconut oil until you achieve a wet sand-like consistency. The dough should be crumbly but stick together. Add your sugar and salt for taste. Then, add your water progressively and keep kneading with your hands. The dough should form a ball and stick together without crumbling. Store it in the fridge while you make your custard.
Step 2: Preheat your oven to 180°C.
Step 3: In a blender add your cashews and water. Blend until achieving a cream-like consistency.
Step 4: In a saucepan, combine the broken chocolate pieces with the cashew cream and coconut milk. Cook the custard on low heat until the chocolate has completely melted and the cream is thick.
Step 5: Take out the crust, roll it out and blind bake it for 10min at 180°C. Pro tip: roll out your crust between two pieces of parchment paper so that it doesn't stick to the rolling pin or the countertop. Add pie weights to your crust so that it doesn't rise in the oven and poke little holes with a fork before baking to avoid air bubbles forming in the crust.
Step 6: Add your chocolate cream to the pie crust and bake for another 15 min.
Step 7: Sprinkle on some coconut flakes and serve!
Enjoy!
Ingredients:
For the crust:
- 5 tbsp coconut oil, hardened
- 2 cups flour
- 2 tbsp
sugar
- 2 tsp salt
- 3 tbsp water
For the chocolate cream:
- 1 cup of cashews
- 1/2 cup of water
- 1 whole chocolate bar (200g)
- 1 can of coconut milk (400ml)
- coconut flakes to garnish
Step 1: Firstly make the crust. This part is really crucial and may take a few times to master but once you know what the perfect consistency is, you'll be able to look for it and master pie crust. To make the crust, make sure that your coconut oil was stored in a very cool environment so that it's hard when you use it.
Firstly, add your flour to a large bowl. Combine with the coconut oil until you achieve a wet sand-like consistency. The dough should be crumbly but stick together. Add your sugar and salt for taste. Then, add your water progressively and keep kneading with your hands. The dough should form a ball and stick together without crumbling. Store it in the fridge while you make your custard.
Step 2: Preheat your oven to 180°C.
Step 3: In a blender add your cashews and water. Blend until achieving a cream-like consistency.
Step 4: In a saucepan, combine the broken chocolate pieces with the cashew cream and coconut milk. Cook the custard on low heat until the chocolate has completely melted and the cream is thick.
Step 5: Take out the crust, roll it out and blind bake it for 10min at 180°C. Pro tip: roll out your crust between two pieces of parchment paper so that it doesn't stick to the rolling pin or the countertop. Add pie weights to your crust so that it doesn't rise in the oven and poke little holes with a fork before baking to avoid air bubbles forming in the crust.
Step 6: Add your chocolate cream to the pie crust and bake for another 15 min.
Step 7: Sprinkle on some coconut flakes and serve!
Enjoy!
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