This had to happen. It was inevitable. With all of the vegan coconut whipped cream I have been whipping up lately pie had to happen.
Have you ever made homemade chocolate ganache? It is very simple and something you need to do asap…
Between the coconut whipped cream and the chocolate ganache you might have a hard time actually making the pie.
This pie could not be simpler to prepare ~ the issue lies in how much self control you have with your spoon.
You might alternately swap between spoonfuls of whipped cream and ganache while you are waiting for the crust to cool.
For that very reason you might want to make a double batch of each.
Gluten free, Paleo and people on grain free diets can eat this pie too. Your welcome. So can the vegan folks.
Nut lovers you are in luck too!
The great thing about this whipped cream is it tends to stay really sturdy even at room temperature.
This all depends on how thick your coconut milk is to begin with. Experiment with different brands as they vary greatly. Trader Joe’s full fat coconut milk has been the thickest I have used so far.
The almond crust in this my favorite.
What is your favorite kind of pie? Will you be baking any for the holidays?
- 3.5 ounces (100 g) Dark Chocolate
- 1/3 cup (2.8 ounces) unsweetened Light Coconut Milk
- 1 1/2 cups Blanched Almond Meal
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon Baking Soda
- 1/4 cup Sunflower or Canola Oil
- 1 tablespoon Water
- 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
- Plain or Vanilla Stevia Drops to taste
- add some Vanilla Extract, for even more vanilla flavor
- Unsweetened Coconut Flake (toasted or not)
- Melt chocolate in a double boiler or in the microwave. Bring coconut milk to a boil in a saucepan. Transfer the coconut milk to a heat safe bowl. Combine the chocolate and coconut milk until smooth.
- Pre heat the oven to 350 F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan.
- Put tart on a baking sheet and bake it for 10 minutes. Continue to brown the crust by broiling under low heat for 5 minutes or until desired color is achieved. Remove crust from the oven and let cool completely.
- Chill coconut milk in the cans overnight. Open the cans without shaking them and carefully scoop out the thick, creamy part. Add this thick cream to your mixer bowl. With the whip attachment, start on medium speed and increase to high. Whip for about 5 minutes until you have thick whipped peaks. Sweeten to taste.
- Cover the bottom of the cooled tart crust with ganache (about 1/4-1/2 inch) Chill in the fridge for about 15 minutes until it firms up. Layer scoops of whipped cream over the ganache. Top tart with with coconut flake. Spoon or pipe the remainder of the ganache over the tart to decorate.
- Keep chilled until serving. You can make this one day before your event.
- The almond crust is not sweet, I love the contrast in flavor between the sweet cream and the more savory crust. If you want a touch of sweetness add some Vanilla Stevia drops, honey, maple syrup or agave to taste when you are making the dough.
Coconut Cream Pie Recipe Links
- Chocolate Coconut Cream Pie Aida Mollenkamp
- Coconut Cream Pie Smoothie Averie Cooks
- Coconut Cream Pie with Meringue a new bloom
- Coconut Milk Ice Cream Pie The Whinery
- Tom Douglas’ Coconut Cream Pie Branny Boils Over
- Two-Bite Coconut Cream Pie Dessert For Two