Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Make the crust in a bowl by whisking together 1 whole
Eggs (2)
, 1 egg yolk,
Coconut Sugar (120 g)
, and
Oil (80 g)
.
Step 3
Add
Rice Flour (200 g)
,
Potato Starch (60 g)
,
Corn Starch (20 g)
,
Xanthan Gum (3 g)
, and
Dark Cocoa Powder (30 g)
and mix using a spoon.
Step 4
Roll out the dough on a sheet of parchment paper then lay it inside of an 8-inch springform pan.
Step 5
Spread the
Raspberry Jam (150 g)
at the bottom of your pie shell, cover with plastic wrap and refrigerate while you make the chocolate cream.
Step 6
In a bowl whisk
Egg (1)
,
Coconut Sugar (80 g)
, and
Corn Starch (60 g)
.
Step 7
In a saucepan bring
Soy Milk (300 g)
to a gentle simmer, add a few Tbsp of hot milk into the egg mixture and stir fast.
Step 8
Next pour the egg mixture into the saucepan with the remaining milk, stirring fast. As soon as the cream starts to thicken (it will take less than 1 minute), add in the
85% Dark Chocolate (100 g)
and stir well until it melts.
Step 9
Pour the cream into your pie shell and bake in the preheated oven at 350 degrees F (180 degrees C) for about 35 minutes.
Step 10
Remove from the oven and let the pie cool down completely. Decorate then with
Fresh Raspberries (to taste)
and
Sliced Almonds (to taste)
.
