Paleo Chocolate Silk Pie

Now I know why they call it a SILK pie– this is the silkiest lightest pie ever!

Like, for real.

I have never before tasted anything quite so silky in my LIFE! You’ve gotta taste it for yourself. You won’t be disappointed.

Chocolate Silk Pie

Chocolate Silk Pie

This pie gets its ultra silky smooth texture from coconut milk, eggs, and a rich flavor from dark chocolate, cacao powder & maple syrup.

Chocolate Silk Pie

And you’ve gotta add the sky high coconut whipped cream & chocolate shavings 😋

Don’t be alarmed when this looks like a big bowl of  chocolate milk before it goes in the fridge to chill, haha! I promise it will firm up. Just give it several hours, or overnight even.

Recipe adapted from La Fuji Mama

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Chocolate Silk Pie

Paleo Chocolate Silk Pie

The silkiest lightest chocolate silk pie ever!
5 from 1 vote
Print Pin Rate
Servings: 12 Slices

Ingredients

For the chocolate almond crust:

  • 3/4 cup almond flour
  • 3 Tbs cacao
  • 3 Tbs coconut sugar
  • 1 large egg room temp
  • 1/2 Tbs coconut oil melted
  • 1 tsp vanilla extract
  • Pinch of pink salt

For the chocolate silk pie filling:

  • 3 large eggs room temp
  • 1/4 cup + 1 Tbs maple syrup or honey
  • 1 1/2 tsp vanilla extract
  • 1 tsp almond extract do not omit
  • 6 oz dark chocolate (70% cacao), chopped (I used Enjoy Life chips)
  • 3 Tbs cacao Heaping
  • 1 can unsweetened coconut milk room temp
  • 1/8 tsp pink salt

For the coconut whipped cream:

  • 1 can coconut milk 13-ounce, I like Thai Kitchen brand
  • 1 Tbs maple syrup or honey
  • 1 tsp vanilla extract

Instructions

To make the crust:

  • Preheat oven to 325.
  • Add dry ingredients to one bowl. Whisk egg in another bowl. Add egg and melted oil to dry ingredient bowl and mix until a moist, crumbly mixture forms. If your dough is too dry, add a little almond milk or water.
  • Press the dough into a 7-inch springform pan lined with parchment. Bake for 10 minutes, then let the pie crust cool completely.

To make the filling:

  • In a large blender, blend eggs, maple syrup, cacao, salt and extracts.
  • Heat the coconut milk in a small saucepan over medium-high heat until it starts to simmer. (Be careful to not let it boil.)
  • With the blender running on low, pour the hot coconut milk in the blender blend until thoroughly blended.
  • Melt the dark chocolate (chopped bar or chips) in a glass bowl microwaved for 30 second intervals until just melted. Pour into blender and blend again.
  • Pour the chocolate filling into the cooled crust and refrigerate for at least 8 hours.

To make the whipped cream:

  • Carefully open your refrigerated can of coconut milk and gently scoop out the coconut cream into a large bowl.
  • Using a hand mixer, whip cream for a couple of minutes until it is light and fluffy.
  • Mix in the sweetener and vanilla. Taste & adjust.
  • After your pie has chilled 8 hours, generously spread on the coconut whipped cream. Garnish with chocolate shavings. Enjoy!

Notes

I recommend freezing your pie before removing it from the springform pan, and especially and before slicing, so that the slices keep shape.
Be sure to keep your pie refrigerated at all times, as it melts quickly
It should last several days in the fridge.
I made roughly half the original recipe's crust to fit my 7" springform pan. For larger, such as a 9" pie plate, double the crust (see the link to the original recipe from La Fuji Mama above).
Tried this recipe?Tag @emily.likes.food #prettypies!

6 comments

  1. Brandi says:

    5 stars
    I made this and it is so yummy. My brother in law is very allergic to eggs and he ate some before I told him. He only got a tiny itch in his throat so I would say the eggs “cooked” enough. It is wonderfully creamy. I would like to change the crust, in the future. Even saying that, everyone loved it. We have a house full of dairy/dye/gluten free eaters and they were all asking for more.
    I used 100% cocoa chips and added an extra 1/4 cup of canned coconut milk and 1/4 cup of date syrup to recipe.

    • Brandi says:

      I’ve made this two more times. So delicious. This last time I wanted to make sure the eggs were cooked well (egg sensitivity), so I moved the mixing bowl to a pan of boiling water (like a double boiler). And mixed continuously until it was pretty hot (not boiling). It set up so much better this time. Still just as smooth and creamy. Yum!!!

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