Vegan French Silk Pie (Dairy-Free & Soy-Free!)
User Reviews
4.9
Vegan French Silk Pie (Dairy-Free & Soy-Free!)
Description
The Vegan French Silk Pie features a blend of coconut milk and agar agar flakes to set a smooth, rich chocolate filling without dairy or soy. It starts with a baked 9-inch pie crust that provides a crisp base. The filling is made by boiling coconut milk, agar, coconut sugar, and vanilla, then stirring in chopped baking chocolate until melted. Once poured into the crust and chilled for several hours, the mixture firms into a silky texture similar to traditional French silk pie. Coconut whipped cream is added on top, along with optional dark chocolate shavings, offering contrasting flavors and a light topping.
The pie is served chilled and sliced, making it a refreshing dessert suitable for those avoiding dairy and soy. The balance of coconut richness and semi-sweet chocolate, along with the ready-to-eat crust, allows it to stand as a satisfying dairy-free treat. It can be stored in the refrigerator for up to five days when covered, maintaining its texture and flavor.
Using agar agar flakes requires boiling and stirring to dissolve completely and activate the setting properties. Full-fat coconut milk is essential for proper texture and firmness, and adjustments to the agar quantity will affect the firmness of the final filling. The pie must chill for at least four hours to set properly before serving.
Ingredients
- 1 pie crust see post for recipes, 9-inch, baked
- 1 coconut milk 400 ml, full-fat, canned (13.5 oz
- 1 to 2 teaspoons agar agar see notes, flakes
- 3/4 cup coconut sugar (112 grams)
- 1 teaspoon vanilla extract (3 grams)
- 1 1/2 ounces unsweetened baking chocolate , roughly chopped (43 grams)
- 1 batch Coconut whipped cream
- dark chocolate for garnish (optional, shavings
Instructions
- Bake the pie crust, if you haven't already. You'll want it to be relatively cool when you pour in the pie filling.
- In a small saucepan, combine the coconut milk, 1 teaspoon of agar flakes (use 2 teaspoons if you want it to have a firmer texture), coconut sugar, and vanilla. Bring it to a boil, and whisk well to help the agar flakes dissolve. Let the mixture boil for 1 minute, stirring often.
- Turn off the heat, and stir the baking chocolate into the liquid. Stir until it's melted and smooth. Pour the chocolate into the baked pie crust, then place it in the fridge to set for at least 4 hours.
- When the filling feels firm to a light touch, you can top it with coconut whipped cream and chocolate shavings. Slice and serve chilled. Leftover pie can be stored lightly covered in the fridge for up to 5 days.
Notes
- Use full-fat canned coconut milk to ensure the filling sets correctly; light versions may not work.
- If using agar powder instead of flakes, use about half the amount stated for proper gel formation.
- Store leftover pie covered in the refrigerator for up to five days.
- Allow filling to chill at least four hours to achieve the desired firm but silky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Sodium | 124mg | 5% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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