Flaky chocolate pie crust with a creamy filling, gluten-free and dairy-free, easy to make, and super yummy!
Total Time
1hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
10
Ingredients
Crust
•
1 1/3
cups
Rice Flour
•
1/3
cup
Potato Starch
•
3
Tbsp
Corn Starch
•
as needed
Xanthan Gum
(optional)
•
2
Eggs
, separated
•
1/2
cup
Coconut Sugar
or Brown Sugar
•
3
oz
Oil
•
1/3
cup
Dark Cocoa Powder
Filling
•
1
Egg
•
1/3
cup
Coconut Sugar
or Brown Sugar
•
1/2
cup
Corn Starch
or Potato Starch
•
1/2
cup
Chopped
85% Dark Chocolate
•
1/2
cup
Raspberry Jam
•
10.5
oz
Soy Milk
or Almond Milk or Rice Milk
•
to taste
Fresh Raspberries
•
to taste
Sliced Almonds
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Make the crust in a bowl by whisking together 1 whole Eggs (2), 1 egg yolk, Coconut Sugar (1/2 cup), and Oil (3 oz).
3.
Add Rice Flour (1 1/3 cups), Potato Starch (1/3 cup), Corn Starch (3 Tbsp), Xanthan Gum (as needed), and Dark Cocoa Powder (1/3 cup) and mix using a spoon.
4.
Roll out the dough on a sheet of parchment paper then lay it inside of an 8-inch springform pan.
5.
Spread the Raspberry Jam (1/2 cup) at the bottom of your pie shell, cover with plastic wrap and refrigerate while you make the chocolate cream.
6.
In a bowl whisk Egg (1), Coconut Sugar (1/3 cup), and Corn Starch (1/2 cup).
7.
In a saucepan bring Soy Milk (10.5 oz) to a gentle simmer, add a few Tbsp of hot milk into the egg mixture and stir fast.
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 (1/2 cup) and stir well until it melts.
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.
10.
Remove from the oven and let the pie cool down completely. Decorate then with Fresh Raspberries (to taste) and Sliced Almonds (to taste).
Author's Notes
Makes one 8-inch pie.
Nutrition Per Serving
CALORIES
390
FAT
15.2 g
PROTEIN
4.9 g
CARBS
62.0 g
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