vanilla and chocolate fudge cream pie recipe

Vanilla and chocolate fudge cream pie recipe how to#

If you decide to dig in before it's properly chilled, it'll have an odd texture and not the right silky, fudgy texture you see in the pictures. Refrigerate for at least 4 hours before serving. Remove from oven and let cool completely. Or actually a bit more than just a little jiggly. The center will still be a little jiggly. This is before little bubbles form all over the top (which you can see in this picture). Pour the filling into the unbaked crust and bake for 28 minutes.In a large mixing bowl, mix together the eggs, sugar, vanilla and salt and then stir in the chocolate mixture until well combined.Remove from the heat and stir in the coconut cream until well combined.In a small pot over low heat, melt the chocolate and coconut oil, stirring until melted.Press the mixture up the sides and over the bottom of a 9' pie plate.Sprinkle the sugar and salt over the top and then add the coconut oil and egg. Place the almond flour in the bowl of a food processor fitted with an S-blade.Position the rack in the lower third of the oven and preheat it to 350 ☏ (175 ☌).2 large eggs (50 grams each, out of shell).1 cup (225 grams) coconut cream from a can of full-fat canned coconut milk, chilled overnight 1.1 2/3 cups (283 grams) paleo-friendly chocolate chips or chopped chocolate.2 tablespoons + 1 teaspoon (33 grams) coconut oil.2 cups (200 grams) blanched almond flour.

Vanilla and chocolate fudge cream pie recipe how to#

If you’re wondering how to make this with butter, cream, regular sugar or with an Oreo crust, be sure to check out the original recipe! This French silk pie from Amanda’s Cookin’ also sounds delicious!Īnd for a different crust, try this Gluten-Free Vegan Chocolate Pudding Pretzel Pie from Meaningful Eats!

Instead of using 1/4 cup of coconut milk, I recommend using 2 tablespoons of coconut milk and 2 tablespoons of raspberry liqueur, rum or some other flavor. I melted 1/2 cup chocolate chips together with 1/4 cup of full-fat canned coconut milk and stirred until smooth. The ganache I used on here pretty much had no point as it tasted exactly like the filling. This almond flour pie crust from Wholesome Yum also looks like an awesome option! If you want a crisp bottom crust, you could pre-bake the crust a bit but I’d be worried that the top part would burn while baking the filling. It worked great! It’s not as crisp as I’d like on the bottom, but it went with the filling perfectly. But with some added sugar (because pie crust without sugar makes me weep) and a tiny bit of extra coconut oil. It looks like a huge amount of the paleo pies out there use or adapt this pie crust from Elana’s Pantry so I thought I’d give it a try. So I changed gears and just went with a normal crust. I tried others’ recipes and coming up with my own but none of them actually tasted like an Oreo cookie crust. Other people couldn’t detect the coconut flavor but I could (maybe just because I knew it was in there?) so if you don’t like coconut, I probably wouldn’t recommend making this.Īt first I tried making a paleo chocolate cookie crust. The only thing that would give away the filling changes is the slight coconut taste. I really can’t imagine this being any more decadent. I don’t think Joan would have minded (or even noticed!) the changes. Only the amount of eggs, chocolate and salt remain the same. So I pretty much changed every ingredient. I’m sure it’s insanely delicious as written but I thought I’d adapt it to make it a tad bit healthier.

The filling is made with chocolate, granulated sugar, butter and cream. When going through her recipe archive, I was immediately drawn to her double chocolate fudge tart. Joan would have turned 50 on Saturday and to honor her memory, some fellow food bloggers and I are making and sharing her recipes. She was so generous – both with her time and knowledge and was really a pillar of the food blogging community. You might remember me mentioning Joan of Chocolate, Chocolate and More in my ultimate hot chocolate post from last October, shortly after Joan passed away unexpectedly. This paleo chocolate fudge pie is silky smooth, fudgy and decadent and has an almond flour-based crust.