Milk Chocolate Cream Pie
Milk Chocolate Cream Pie
We can’t think of a tastier filling to pour into our beloved Paleo Pie Crust than this dreamy chocolate goodness. If you’re looking for a chocolate fix, look no further—this is it! The filling is a dairy-free, silky delight with a very mellow chocolate flavor, so two pieces might be in order. If you prefer a darker chocolate flavor, feel free to increase the cocoa powder by 1 tablespoon (5 g), then dive into the rich and deep side of dark chocolate. Either way, cut into this delicious pie and enjoy every single bite.
Ingrediënten
yield: 1 (9-inch [23-cm]) pie
- 6 large egg yolks at room temperature
- ½ cup 94 g maple sugar
- 3 tbsp 24 g tapioca starch
- ÂĽ cup 22 g unsweetened cocoa powder
- ½ tsp fine sea salt
- 1½ cups 360 ml plain unsweetened almond milk
- 3 tbsp 42 g grass-fed butter or ghee
- 2 tsp 10 ml pure vanilla extract
- 1½ cups 360 ml dairy-free whipped cream, divided
- 1 baked Paleo Pie Crust
Instructies
- Shaved dairy-free chocolate, for garnishing (optional)
- Prepare a large heatproof bowl with a fine-mesh sieve on top of it.
- Set the bowl aside.
- In a medium bowl, combine the egg yolks and maple sugar.
- Whip the ingredients with a hand mixer for 1 to 2 minutes, until they are well combined and a little lighter in color.
- Add the tapioca starch, cocoa powder and salt and mix them well into the egg-sugar mixture.
- Pour in the almond milk and mix the ingredients again to fully combine them.
- Pour this mixture into a large, heavy-bottomed saucepan.
- Cook the mixture over medium heat for 5 to 7 minutes, stirring it constantly, until it has thickened.
- Remove the custard from the heat and whisk in the butter and vanilla.
- Pour the custard through the fine-mesh sieve into the bowl, using the back of a spoon to push it through.
- The custard will be thick, but this process will remove any lumps, making for a very creamy texture.
- Place the custard in the refrigerator to cool for 45 to 60 minutes.
- When the custard is cool, add 1 cup (240 ml) of the whipped cream and fold it into the custard with a rubber spatula to combine the two.
- Pour the pie filling into the prepared Paleo Pie Crust.
- Place the pie in the refrigerator for at least 4 hours, or up to overnight for the best results, to allow the filling to set up.
Notes / Tips / Wine Advice:
When you are ready to serve the pie, place the remaining ½ cup (120 ml) of the whipped cream in the center of the pie and sprinkle the shaved chocolate on top (if using).
