Honey Sweetened Chocolate Cream Pie
THANKS ERICA MILLER!!
+ Dairy-Free option)
2 cups blanched almond flour
2 Tbsp. coconut flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 cup honey
1/4 cup coconut oil (or butter), melted
1 tsp. vanilla extract
2 Tbsp. water
2 & 3/4 tsp. unflavored gelatin (1 envelope)
2 & 1/2 cups coconut milk (we use raw milk)
3/4 cup honey
1/4 tsp. sea salt
3/4 cup cocoa powder
4 egg yolks
1 & 1/2 tsp. vanilla extract
For crust, combine ingredients and press into a 9 inch pie pan. Bake for 12 minutes at 350. Erica found that the crust was really thick, she doubled the recipe and made 3 crusts with it).
For the filling, in a small bowl shake the gelatin over the 2 Tbsp of water and set aside.
In a medium saucepan heat coconut milk (or raw whole milk) and cocoa powder. Combine egg yolks, honey and salt in a separate bowl. Temper the eggs by adding half of the heated coconut milk to the egg yolk mixture, whisking continuously.
Return mixture to the saucepan and cook for 6 minutes, stirring frequently. Do not allow to boil (eggs will curdle and get chunky--but it is still salvagable).
Whisk in the gelatin and cook for 2 more minutes, stirring to ensure the gelatin is dissolved completely. Mixture is just thick enough to coat the back of a spoon. Add vanilla. Pour the mixture through a mesh sieve (to catch any bits that curdled or didn't dissolve well) into the pie pan (we have skipped this step before when we know we didn't curdle the mixture). Let stand at room temperature until cool then refrigerate.
Chocolate Mint...add 10 drops peppermint essential oil to the crust mix. Add 5 drops to the filling at the same time you add vanilla.
Banana Cream...omit the cocoa powder from the crust and decrease oil to 2 Tablespoons. Omit the cocoa powder from the filling and decrease honey to 1/2 cup. Cut some banana pieces into the pie crust before pouring the filling. Top with more banana slices just before serving.