A little black dress, a string of pearls, and a romantic candlelit supper…
While those might be the elements that comprise the typical Valentine’s Day celebration, our homestead Valentine’s Days look slightly different.
OK, a lot different.
I don’t even own a little black dress, let alone a string of pearls (I’m more of a chunky rustic jewelry sort of gal…), and any candles I have are of the homemade beef-tallow-in-mason-jar-variety…
Considering how hard it is to find a babysitter where we live, we usually just celebrate our Valentine’s Day at home. With the kids. After barn chores.
It might not be the standard American definition of romance, but it works for us.
That being said, I DO like to make a fancy supper for nights like this, with tender grassfed steaks, crispy baked potatoes, and buttered green beans being our standard fare.
And there’s gotta be something chocolate for dessert. Like this utterly amazing gluten free chocolate cream pie recipe… I’m not gonna tell you how many times I’ve made this in the last month… All in the name of writing a good blog post… Right?
While we aren’t gluten-free at our house, and we most certainly enjoy our dairy products, I know many of you are on gluten-free or dairy-free diets. This pie fulfills both of those requirements, AND doesn’t use a lick of refined sugar. But the best part? You’ll never know it in a millions years. On to the recipe!
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Gluten Free Chocolate Cream Pie Recipe
(Grain-Free, Dairy-Free)
Reprinted with permission from Everyday Grain-Free Baking
Chocolate Piecrust Ingredients:
1 3/4 cups blanched almond flour (where to buy)
3 tablespoons unsweetened cocoa powder (where to buy)
2 tablespoons coconut flour (where to buy)
1/4 teaspoon unflavored grass-fed gelatin (where to buy)
1/4 teaspoon sea salt (where to buy)
5 tablespoons palm shortening (where to buy)
3 tablespoons honey (where to buy)
Chocolate Cream Filling Ingredients:
2 3/4 cups pure canned coconut milk (where to buy)
2 1/4 teaspoons unflavored grass-fed gelatin
4 large egg yolks
1/3 cup honey
2 teaspoons pure vanilla extract (how to make vanilla extract)
2/3 cups dairy-free mini chocolate chips (where to buy)
2 tablespoons cocoa powder
1/8 teaspoon sea salt
Optional: Homemade Whipped Cream or Whipped Coconut Cream or for topping
Prepare the Chocolate Piecrust:
In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.
Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.
Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.
Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.
Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer and whisk for 2-3 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
Once cooled, pour the chocolate filling into the cooled pie Place in the refrigerator to set at least 6-8 hours or overnight. When ready to serve, top with homemade whipped cream or Whipped Coconut Cream and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 12 hours.
Kitchen Notes:
I didn’t have any palm shortening, so I used coconut oil instead and it worked just fine. (where to buy coconut oil)
If you’d like to use regular whole milk in place of the coconut milk, you can. The finished result won’t be quite as firm, but it’ll still be delicious.
If you don’t have a deep-dish pie pan, simply pour excess chocolate cream filling into a bowl and refrigerate for a delicious pudding treat. And then don’t tell the kids what you did, so you can eat it all yourself. Not that I would do that, or anything…
Hunting for More Grain-Free Baking Recipes?
I’ve been having a blast making some of the recipes from my friend Kelly’s fabulous new cookbook, Everyday Grain-Free Baking. I’ve followed Kelly’s blog, The Nourishing Home, for years now, and she is well-known for her fool-proof recipes and drop-dead gorgeous photography. (I’ve caught myself sitting there staring at the photos in Everyday Grain-Free Baking more than once. They’ll make you want to lick the page.)
Even though my family isn’t gluten-free, we’ve been scarfing up these recipes anyway– you’d never know they were missing gluten and refined sugar.
There are over 100 tried-and-true recipes for favorites such as:
Easy Everyday Bread
Strawberry Shortcake Biscuits
Peach Pie in a Jar
Lemonade Sunshine Cake
Boston Cream Pie
Snickerdoodles
Fudgy Brownies
Nut-Free Snack Bars
All of the recipes use basic ingredients (no xantham gum, tapioca starch, or anything like that…) and are completely gluten-free, starch free, refined sugar free, and dairy free.
Grab your copy of Everyday Grain-Free Baking HERE.
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Double Chocolate Cream Pie Recipe (GF, DF)
Author: Everyday Grainfree Baking (via The Prairie Homestead)
Recipe type: Dessert
Serves: 8 servings
Ingredients
Chocolate Piecrust
1¾ cups blanched almond flour
3 tablespoons unsweetened cocoa powder
2 tablespoons coconut flour
¼ teaspoon unflavored grass-fed gelatin
¼ teaspoon sea salt
5 tablespoons palm shortening
3 tablespoons honey
Chocolate Cream Filling
2¾ cups pure canned coconut milk
2¼ teaspoons unflavored grass-fed gelatin
4 large egg yolks
⅓ cup honey
2 teaspoons pure vanilla extract
⅔ cups dairy-free mini chocolate chips
2 tablespoons cocoa powder
⅛ teaspoon sea salt
Optional: Homemade Whipped Cream or Whipped Coconut Cream or for topping
Instructions
Prepare the Chocolate Piecrust:
In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.
Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.
Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.
Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.
Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add ½ cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer and whisk for 2-3 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
Once cooled, pour the chocolate filling into the cooled pie Place in the refrigerator to set at least 6-8 hours or overnight. When ready to serve, top with fresh Whipped Coconut Cream and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 12 hours.
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