This pie is pure bliss. The chocolate filling is so silky and delicious! It is rich, but not too rich to where you feel full after the first bite; it is creamy and light! The pie crust is SO perfect, the crust stays together, and has a great crisp texture. Banana flour, which is a gluten free and grain free flour, is the only flour used in the crust. It works wonderfully!
Traditional French silk pie uses butter and milk in the ingredients, but instead, I used coconut milk and coconut oil making this French silk pie not only gluten-free, but dairy-free as well! You will not taste any coconut flavor, since there is so much dark chocolate in the pie!
|Before baking the banana flour pie crust..|
|After baking pie crust and filling with chocolate!|
Onto the recipe!
- 10 ounces dark chocolate chips
- 14 ounces coconut milk
- 3 eggs yolks
- 2 tablespoons coconut oil
- 1/4 cup coconut sugar
- 1 cup WEDO banana flour
- 4 tablespoons shortening
- 1 cup water
- pinch of salt
- 1 tablespoon coconut sugar
- coconut whipped cream and shaved dark chocolate to garnish (optional)
Preheat oven 400 degrees. Grease an 8 inch pie pan with coconut oil.
First, we are going to make the pie crust. Mix together banana flour, salt, sugar, and shortening until crumbs form. Add in water and stir until it turns into a firm dough. Roll out dough on a surface sprinkled with flour, then transfer to pie pan. Seal edges with a fork and prick the bottom of crust with a fork as well. Bake for about 12 minutes, or until crispy and slightly golden.
While the crust is cooling, we are going to start making the filling! Over medium heat in a medium saucepan, melt together dark chocolate and coconut milk. Once the the chocolate is melted with coconut milk, whisk in egg yolks one at a time.
Beat together 2 tablespoons of coconut oil with coconut sugar in a stand mixer until combined. Pour in melted chocolate/coconut milk mixture while hot. Mix until everything is thoroughly combined. Pour into cooled pie crust and place in freezer for at least 4 hours, then place in fridge until ready to serve. Top with coconut whipped cream and shaved dark chocolate, and devour! Enjoy!