Chocolate pie is delicious for any occasion from the random weekly bake to a holiday treat you’ll want to bring to every celebration.
Unfortunately for many food allergy families, the reality of eating pie and most other treats is non-existent. It’s really hard to find good recipes that legitimately turn into Pinterest “wins”, taste delicious, and don’t take hours or millions of dollars worth of ingredients to make.
Friends – let me tell you about this pie. It’s a game changer and winner! I took my favorite Pinterest recipes and mashed them together to create this beautiful chocolate delight and it was worth EVERY. SINGLE. BITE.
But beyond that – it was worth my SON taking every single bite. He could have it and not feel deprived, left out, lonely. He was excited to eat pie with his family and indulge like the rest of us. It’s important to feel included in every aspect of life, including meal time.
I will warn you now, I’m terrible at taking pictures of every step and every ingredient. So you get one picture to get your taste buds going and you’ll have to follow the step by step instructions without pics when it comes to making it. Also, secondary warning, this is not a healthy recipe. But it’s darn tasty!
So without further ado, let’s get to it.
Ingredients:
Crust:
-Graham Crackers (one package)
-1/4 cup Coconut oil
-2 tsp. Cinnamon (less if you don’t like the taste that much)
-1/8 tsp Kosher salt
Pie:
-2 Ripe Avocados
-1 bag Enjoy Life Chocolate Chips
-1/3 cup Pure Maple Syrup
-1 can Full Fat Coconut Milk (chilled in the fridge, upside down, overnight)
-1/2-1 tsp. of Vanilla Extract (or you can dump half the bottle like I do)
Directions:
1. Get the crust done and out of the way! Preheat oven to 350. In a food processor, grind the graham crackers to dust. Add coconut oil (more if 1/4 cup is not enough), cinnamon, and salt until blended. Press mixture evenly into pie pan. Bake for 10 minutes, then take out to cool.
2. While the crust is baking, it’s time to work on the filing. In a saucepan, melt the chocolate chips and solidified cream from the canned coconut milk. When you flip the can right-side up, the cream should be at the top to scoop out and the milk at the bottom. You can save the milk and use it in smoothies – it’s SO good!
3. When the chocolate has melted, add the syrup and vanilla. Mix it until it’s smooth and heated through. The mixture should not be too thick (or too thin), but if it is thick like pudding you can add some of the coconut milk until it’s a chocolate syrup type of consistency.
4. Add this chocolate concoction with the avocados to the food processor and blend until completely smooth. There should be zero lumps people, or someone will get a bite of chocolate covered avocado… yuck.
5. When that bad boy is smooth, pour it into the pie crust. Cover and refrigerate 4-24 hours. Serve chilled and with a heaping scoop of So Delicious Coco Whip on top!
My last warning: this pie is rich but oh so good. And So Delicious Coco Whip does have Pea Protein if that is an allergy concern for you.
Please let me know how you enjoy! So Delicious Coco Whip pictured below.
