halfbakedharvest4.5
Dark Chocolate Chiffon Pie
Everything about this pie is delicious and wholesome. The crust is made of nuts, the filling is all dark chocolate and coconut cream, and the top has even more coconut and chocolate, so delish!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●food processor
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees. Generously grease a 9-inch pie pan with coconut oil. 2. To make the crust. Combine the nuts, coconut oil, date paste, salt, and cacao powder in a food processor and pulse until the mixture forms a ball. Press the dough into the pie pan and bake for ⏱️ 10-12 minutes, until fragrant and set. Set aside to cool. 3. To make the filling. Pour the coconut milk into a small saucepan and sprinkle the gelatin on top. Set aside and allow the gelatin to soften for about ⏱️ 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla, set aside. 4. Take the saucepan of coconut milk and gelatin and whisk over low heat until smooth and warm. Take 1 cup of the warm coconut/gelatin mixture and add it to the egg yolk mixture, stirring constantly. Pour the entire egg yolk mixture back into the saucepan and mix well. Add the chopped cacao, cacao powder, and salt. Whisking constantly, bring the mixture to a simmer and cook for 3 to ⏱️ 5 minutes, until thickened. Transfer the filling to a bowl and refrigerate until cool but not quite set, about ⏱️ 40 minutes. 5. Fold 2 cups of the coconut whipped cream into the filling, then pour the filling into the crust and refrigerate overnight, or for at least ⏱️ 8 hours. 6. Top with the remaining whipped coconut cream and sift cacao powder over the pie. Serve immediately or refrigerate for up to 2 days.
date paste3 tablespoons(13.5 ounce) full fat canned coconut, refrigerated overnight2 canslarge egg yolks4cup maple syrup1/2maple syrup2 tablespoonscoconut whipped cream4 cups
2
Coconut Whipped Cream
coconut whipped cream4 cups(13.5 ounce) full fat canned coconut, refrigerated overnight2 cans
3
1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high-speed until it begins to thicken and peaks form. If the cream is too thick, the remaining coconut water can be added, a teaspoon at a time, otherwise, discard it. 2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover and refrigerate until ready to use.
cup maple syrup1/2(13.5 ounce) full fat canned coconut, refrigerated overnight2 cansmaple syrup2 tablespoons
Nutrition Facts
calories
568 kcal
fat Content
55 g
serving Size
1 serving
fiber Content
3 g
sugar Content
14 g
sodium Content
122 mg
protein Content
9 g
cholesterol Content
80 mg
carbohydrate Content
27 g
saturated Fat Content
35 g
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