Dairy Free Chocolate Pie
My Mamaw used to make the best chocolate pie on the planet. I can remember at family gatherings on the weekends she would make two. You had to fight to get a piece. The pieces of pie were coveted pieces of chocolate delight and there were never any leftovers.
Honestly, I am not a huge pie fan. I like pumpkin and chocolate. I miss Mamaw’s chocolate pie and I wanted to capture the flavor and silky texture. I found a recipe from a cookbook written in the 1930’s for chocolate icebox pie. My goal was to make it dairy free, added sugar-free and gluten-free. The recipe called for whole milk, butter, white granulated sugar, and cornstarch. All piled happily in a traditional pastry crust. Sounds amazing but my body is not going to like it and cancer might be in love with it. I needed to remake it! I needed chocolate pie! I won’t lie I had several fails. Then this happened….ENJOY
NOTE: Please remember when making the body inhospitable to cancer dessert is to be eaten in moderation. Even a dairy free and gluten free dessert, not GUILT free! However, if you are going to indulge a little this is a great recipe for indulgence!
Dairy Free Chocolate Pie
½ cup coconut sugar
¼ cup arrowroot starch
¼ tsp salt
3 cups unsweetened almond milk
½ cup raw honey
4 egg yokes, beaten with fork
6.6 ounces of 70% dark chocolate cacao
2 tsp vanilla
1 gluten free pie shell, baked
In a large saucepan over medium heat, stir together coconut sugar, arrowroot, and salt. Pour in milk, then egg yokes, and then stir in honey. Cook, stirring until mixture comes to a boil. Remove from heat and add chocolate and vanilla. Stir until all chocolate is melted. Pour into baked pie shell and chill in the refrigerator for 4- 6 hours. Serve topped with berries and coconut milk whip.
