Dark Chocolate Silk Pie
User Reviews
5
Dark Chocolate Silk Pie
Description
This pie uses a crust made from oat and almond flours with cocoa powder and flax meal binding, flavored with coconut and olive oils. After chilling and par-baking, the crust holds a tender base for the rich filling. The filling combines full-fat canned coconut milk with cornstarch, sugar, and cocoa powder cooked until thickened, then melted dark and semisweet chocolate mixed in with coconut oil and vanilla for smoothness and depth.
The pie is chilled until set, delivering a satiny, luscious dessert with deep chocolate intensity balanced by the natural sweetness and mild coconut undertones. The crust’s cocoa and nutty flour blend adds texture and complements the filling’s velvety mouthfeel.
The filling contains no nuts, making it suitable for those with nut allergies if a nut-free crust substitute is used. Adjust the crust flour as needed for sensitivities, such as replacing oat flour. Nutritional info is based on eight pie slices.
Ingredients
Crust
- 1/2 cup oat flour ground certified gf oats
- 3/4 cup almond flour ground almonds, grind with some oats or starch for a finer grind
- 1 Tbsp cornstarch
- 1 Tbsp flax meal
- 3 Tbsp sugar
- 1/8 tsp salt fine sea salt
- 1/4 cup cocoa powder 1 Tbsp more for dark chocolate crust
- 1 Tbsp coconut oil solid
- 1 Tbsp olive oil
- 1-2 Tbsp almond milk
Filling
- 15 oz coconut milk full fat, canned
- 1.5 Tbsp cornstarch
- 1 Tbsp cocoa powder
- 1/4 cup raw sugar ground
- 3 oz dark chocolate or 85% dark chocolate bar 2/3 cup or 3 oz chocolate, Theo 70%
- 3 Tbsp vegan semisweet chocolate chips
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
Instructions
Crust
- In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
- Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
Filling
- Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
- Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
- Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.
Notes
- The filling contains no nuts; substitute crust with nut-free or neutral-flavored crust if needed for allergies.
- If sensitive to oats, replace oat flour with gluten-free flour blends like sorghum and white rice flour.
- Alternative no-bake crust options, such as a raw almond-date crust with added cocoa powder, can be used.
- Nutritional values are based on 1 slice out of 8 slices of pie, including crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Sodium | 50mg | 2% |
| Potassium | 282mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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