Well, it’s finally here!
The Paleo Chocolate Cream Pie recipe has arrived just in time for Christmas, and let me tell you, you’re going to want to bookmark this one.
Basically I consider dessert to be a food group, so naturally, I love this time of year. As a lover of all things chocolate and delicious, especially around the holidays, I really wanted to make something that wasn’t your ordinary holiday dessert recipe. Yes, tis the season for cookies galore, but let’s not forget about the other wonderful desserts to make! Cakes, homemade ice cream, sweet breads, and pie.
If you’re a pie lover, you’ll obsess over how delicious and easy this treat was. If you’re not a pie lover, get ready to fall in love and fast because this recipe will be sure to change your mind.
Think creamy, dreamy, rich, decadent, and downright heavenly. The best part? You only need seven ingredients. Yep, just seven!
Ghee (I love the Vanilla Bean Ghee from Fourth&Heart, but regular will do, or coconut oil!)
Pastured Eggs and Egg Yolks
Full-Fat Coconut Milk (no additives or thickeners)
100% Cacao Powder
Completely nut-free as well, you basically cover all of the major allergens, especially if you swap out the ghee for coconut oil! How’s that for efficiency? The one thing I will note is that you must do this in steps: make the crust, let the crust cool, and then make the filling. But it’s super simple, so just as long as you follow the steps, you’ll be golden! 😉
So go whip up this pie, spread some holiday cheer, and have a wonderful holiday!
Paleo Chocolate Cream Pie
- ¾ cup coconut flour
- ½ cup grass-fed organic vanilla ghee, melted (I use Fourth&Heart)
- 2 tsp ground cinnamon
- 2 pastured eggs
- 1 pinch sea salt
Chocolate Cream Filling:
- 1 can organic full-fat coconut milk (no fillers or additives)
- 5 pastured egg yolks, room temperature (save the egg whites, you can use them to make a scramble or omelet! Just add more fat to it because you’ll need it to absorb the protein 😉
- 1 cup 100% cacao powder
- 6 tbsp grass-fed organic vanilla ghee, cold
- 2-3 tsp ground cinnamon
- Pinch of sea salt
- Optional: 1-2 tsp ground stevia (the actual leaf) or 2-3 tbsp maple syrup
- Preheat oven to 400F and grease 9-inch pie dish with coconut oil or ghee.
- In a medium bowl, whisk together coconut flour, sea salt, and cinnamon.
- Pour in ghee and eggs, and beat together until well combined.
- Place the dough in the middle of the pie dish and start working towards the edges of the dish and up the sides.
- Optional: lightly press the back of a fork onto the sides of the dish to make a texture.
- Place piecrust in the oven and bake for 9-11 minutes, until lightly golden.
- Remove and cool.
Chocolate Cream Filling:
- In a medium sauce pan, heat the coconut milk with 1 tsp cinnamon and sea salt until it begins to simmer.
- While the coconut milk is heating, beat egg yolks with the remaining cinnamon in a small bowl and let rest.
- Once the coconut milk is bubbling, lower it to a simmer and pour about ½ cup of the mixture into the yolk mixture, constantly whisking.
- Put coconut milk back on the heat and continue to whisk egg mixture until it starts to thicken.
- Pour egg mixture into the coconut milk and continue to stir, about a minute. This prevents the eggs from forming into a scramble.
- Remove the pan from heat, continuing to stir, and pour cacao powder (and optional sweetener) into the saucepan.
- Stir until completely mixed.
- Next, add each tbsp. of ghee one at a time, stirring after each one until it’s completely dissolved.
- Pour chocolate mixture into the cooled pie crust and refrigerate for 3-4 hours or freeze for 1.5-3 hours).
- Serve chilled.