Today I am going to introduce you to Aunt Pye’s Chocolate Pie 2.0.Aunt Pye was my grandmother’s sister. I didn’t know Aunt Pye very well, but I had a love affair with her pie. I grew up with it. This pie is DELICIOUS. I asked my mom to make this pie every Thanksgiving. And every Christmas. And sometimes even on my birthday or on a random weekend.The last time Mom made it for me was probably seven years ago- back in the days before I knew I had food sensitivities to wheat and dairy…I have been thinking about trying a modified version of this pie for months, but until now, I haven’t had a proper opportunity. This year, though, I am hosted Thanksgiving dinner. Which means that I finally had a reason to make this pie for dessert! Yummy!
So I experimented, and I have to say, it turned out TASTY.
I must confess, though, that I did not make the crust. Let me back up to tell you that I haven’t ever made a pie. Ever. I have contemplated making this pie on many occasions, but the crust always got in my way- I was intimidated. Pie crust making is an ART. Anyone who successfully makes pies can vouch for that. It is not an easy task. That said, with my limited time, and my, ahem, slightly impatient nature, which mostly explains why I haven’t ever made a pie or pie crust, I was determined to not let the crust stand in my way this time. So I decided I should cut my losses and buy a gluten-free pie crust. I only had time for one trial run before Thanksgiving, and I certainly wasn’t going to waste it on a ruined pie crust. I don’t even own a rolling pin, people!
There, I said it. Ok, now that my true confession is out of the way, back to the pie.
The original recipe is made from cocoa powder, milk, white sugar, flour for the thickener, and a bit of salt. The topping was originally a meringue, but over the years we convinced mom to make a homemade whipped cream topping which was wonderful, but a nightmare for my tummy now …
Here is how I modified it to become
Aunt Pye’s Chocolate Pie 2.0:
I used Wholly Wholesome brand gluten, dairy, and egg-free pie crust and it was actually not bad at all! See below for a picture. And follow the directions to prepare it.
- 12 Tablespoons coconut sugar
- 4 heaping (I mean very heaping) Tablespoons of cocoa powder (I used organic and non-alkaline) see pic below
- 1 Tablespoon coconut flour
- 3 ½ Tablespoons tapioca starch
- ½ teaspoon sea salt
- 1 can full-fat coconut milk (Native Forest brand)
- 1 ¼ cups homemade coconut milk (because it is a little thinner than the canned milk). See this link to make your own- it is super easy! The original recipe calls for 3 cups of milk- I think that if you used all canned full-fat coconut it would turn out just fine. The most important thing is you need 3 cups total.
- 3 eggs
- 1 teaspoon vanilla
Directions for filling:
- Whisk together the dry ingredients in a medium sized bowl. Be sure to smash out any clumps.
- Separate the eggs and put the yolks into a medium sized sauce pan. The egg whites were used for the meringue, now I save them to use in an egg white omelet.
- Pour a small amount of the cocoa mixture and the coconut milk into the saucepan with the egg yolks and whisk well to combine.
- Turn the heat to medium and continue whisking briskly as you finish slowly adding in the coconut milk and cocoa mix, a little bit at a time.
- Whisk the mixture and continue to cook it on medium heat until it becomes nice and thick.
- Remove from the heat and stir in the vanilla.
- Allow the mixture to cool while you prepare the pie shell (if using a frozen pie crust).
- Pour the cooled (it’s ok if it is still warm, just not piping hot) mixture into the pie shell, cover with a piece of saran wrap to keep it from forming a gummy top layer, and refrigerate for a few hours prior to serving.
Topping (inspired by the recipe in www.godairyfree.org)
Cashew (whipped cream) topping
- 1 cup thick cashew cream (see instructions below)
- 1/4 cup brown rice syrup
- 1/2 teaspoon vanilla extract
- 2/3 cup coconut oil (warmed so that it is liquid)
- 1/4 cup water
To make the thick cashew cream (From The Conscious Cook by Chef Tal Ronnen)
- 2 cups whole cashews (soaked over night)
- 1 cup cold water
- Drain and rinse the soaked cashews with cold water.
- Pour one cup of cold water into a high speed blender and then add the cashews.
- Blend until very smooth. If you don’t have a high speed blender, you can use cheese cloth or a nut milk bag to strain the mixture to get it even smoother.
Directions for cashew whipped topping:
- Place 1/4 cup water in a blender.
- Add 1 cup of thick cashew cream, 1/4 cup of brown rice syrup, and 1/2 teaspoon of vanilla.
- Blend until well-combined.
- With the blender running, pour the coconut oil in through the hole in the top of the blender lid, allowing it to fully emulsify.
- Pour mixture into a bowl, cover and place in the refrigerator for at least 3 hours. In my blender the mixture became very warm. After two hours in the fridge it was still runny so I stuck it in the freezer for an hour and that helped it firm up more quickly. (We were in a time crunch.)
- Slice up the pie and add generous dollops of the cashew whipped cream to the top of it.