Dairy and Gluten Free Chocolate Pie
My mother always makes a French silk pie that is delicious, but not something that everyone can eat- in particular my son with a dairy allergy. So I created this dairy and gluten free chocolate pie that is heavenly- it was the favorite dessert of the night! While it is coconut free, please note: the recipe does call for eggs
I was so excited to try and develop this recipe. I originally planned to use coconut milk, but realized that I was out. Improvising with whipped oat milk worked out so much better than I had hoped. I was a little bit worried about using coconut milk and having the coconut flavor overpower or compete with the chocolate. By using the oat milk whipped topping, with it’s mild flavor, the true star of the show really stands out: chocolate! I found the whipped oat milk at Whole Foods. There are a number of diary free whipped cream options out there that you can use based on your needs, but to accommodate everyone’s allergies this was the best option for me. Another bonus of this recipe: No raw eggs! You don’t bake the pie (only the crust), but there is a stove top component to cook the eggs.
To make the crust, you only need two ingredients: Gluten free Oreos and vegan butter. Preheat the oven to 350 degrees and spray an 8 inch pie pan with cooking spray or oil of choice Crush the oreos in a food processor and pulse until finely ground. The magic bullet makes this step a breeze. Add the melted butter and blend to combine. Press the mixture into the bottom of the prepared pie pan and up the sides. Bake for 10 minutes or until the crust has set. Let cool and prepare the filling.
In a medium microwave safe bowl, add the bittersweet chocolate chips; I recommend Pascha chocolate to ensure that it is allergy friendly without sacrificing taste. Microwave the chocolate for 1 minute and stir. Continue to cook, in 20 second increments, stirring after each turn. It’s important that you get the chocolate to just melt and not burn. If the chocolate turns grainy, it’s overcooked and you need to start all over. In a small sauce pan, whisk the sugar and eggs on medium-low heat. Whisk together until the mixture coats the back of the spoon (160 degrees Fahrenheit). Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to warm, stirring occasionally.
Using a stand mixer, beat the vegan butter until light and fluffy, 3-5 minutes. I used Earth Balance butter sticks, but please note that these contain soy. Gradually add in the chocolate mixture. Once combined, beat on high speed for 5 minutes. The filling should look fluffy. Take the oat milk whipped topping and prepare according to package directions. Add 2 cups of whipped topping to the bowl and fold into the chocolate filling. Don’t stir or overly combine as you will lose the air that you’ve just beat into the filling. Pour the mixture into the prepared pie crust. Chill for at least 6 hours, or overnight. To serve, top pie with the oat milk whipped cream. Garnish with shaved chocolate and an Oreo. This can be made up to 2 days ahead, and kept in the refrigerator- do not top with oat milk whipped cream until serving.
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Yield: 6 servings
Prep time: 30 minutes
Cook time: 20 minutes
Rest time: 6 hours- overnight
Chocolate Pie Ingredients
For the Crust
- 15 Gluten Free Oreo cookies
- 2-1/2 Tablespoons vegan butter, melted
For the Filling
- 1/2 cup granualted sugar
- 2 large eggs
- 4 ounces (1/2 cup) bittersweet chocolate, melted (like Pascha)
- 1 teaspoon pure vanilla extract
- 5 tablespoons vegan butter, room temperature
- 2 cups oat milk whipped topping
Additional oat milk whipped topping, Oreo cookies and shaved chocolate to garnish and serve
Chocolate Pie Instructions
- Prepare the pie crust: in a food processor, crush the Oreo cookies until fine. Add the melted vegan butter and pulse to combine. Grease a 8 inch pie pan with cooking spray or oil of choice. Add the crust to the bottom of the prepared pan and up the sides. Bake at 350 degree for 10 minutes, or until set. Set aside and allow to cool.
- Prepare the filling. In a small sauce pan, whisk together the sugar and eggs over medium-low heat. Whisk constantly until the mixture coats the back of a metal spoon, or reaches 160 degrees. Remove from heat and stir in the melted chocolate and vanilla. Stir until mixture is smooth and then allow to cool to room temperature, stirring occasionally.
- In a stand mixer, beat the the vegan butter until light and fluffy: 3-5 minutes. Gradually add in the cooled chocolate mixture and beat on high for 5 minutes. Mixture should be nice and fluffy. Fold in the oat milk whipped cream, taking care not to over mix.
- Gently pour the mixture into the prepared pie crust and allow to cool for at least 6 hours, or overnight. To serve, top with oat milk whipped cream, an additional Oreo cookie per slice and shaved chocolate.