Chocolate Pie
User Reviews
5
Chocolate Pie
Description
The crust combines whole wheat flour, butter cut into crumbs, Greek yogurt, egg, and a date purée made by blending cold water with pitted dates. The dough is kneaded until workable and rolled out to circles sized for small pie dishes. These are blind baked briefly to set the structure.
For the filling, coconut milk is gently heated with chopped dark chocolate and vanilla extract until smooth and melted. This rich, creamy chocolate custard is then poured into the pre-baked crusts and set to chill. The use of whole wheat flour in the crust and natural sweetening with dates gives the pies a wholesome texture and flavor contrast to the silky chocolate filling.
These mini chocolate pies are suitable for individual servings, making them convenient for entertaining or portion control. The notes advise adjusting the dough circles slightly larger than the dish size to better fit the pans.
Ingredients
Pie Crust:
- 210 g whole wheat flour
- 60 g butter
- 2 tablespoon Greek yogurt
- 0.5 teaspoon salt sea salt
- 1 egg
- 4 dates pitted
- 5 tablespoon water cold
Filling:
- 400 ml coconut milk (full fat, not light)
- 200 g chocolate dark
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 5 tablespoon Cold water and 4 Pitted dates into a food processor and blend.
- Put 210 g Whole wheat flour and 0.5 teaspoon Sea salt in a bowl. Cut 60 g Butter into cubes and add to the flour.
- Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
- Add 2 tablespoon Greek yogurt, 1 Egg and the date syrup to the flour and mix with a fork.
- Then mix with your hands until a dough is formed.
- Put the dough on a flour dusted surface and knead for a few minutes. If this is still fairly sticky, add some more flour. Roll to about 20inch/50cm diameter.
- Cut in to 4 circles of 4inch/10cm (this is the size of the mini pie dishes I used) and add to your greased pie dishes. See notes below for cutting the dough to size.
- Blind bake the pie crusts for 10 minutes.
- Meanwhile, pour 400 ml Coconut milk into a pan and add 200 g Chocolate and 1 teaspoon Vanilla extract.
- Heat on low until it melts, stirring constantly.
- Pour the chocolate mixture into your pie crust (there might be some left over that won't fit in, so pour this into little glasses and put in the fridge for a mini chocolate fix). Put into the oven for 30 minutes.
- Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).
Notes
- Adjust dough circle size to be 1-2 cm larger than the pie dish for better fit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 0.5pie | |
| Calories | 297kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 64mg | 3% |
| Potassium | 97mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 100IU | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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