Healthier French Silk Pie
Eggs, dark chocolate, grass-fed butter, coconut sugar, and Greek yogurt come together for an upgraded version of the classic dessert. Gluten-free and delicious
Equipment
- Food processor
- Mixing bowls
- Hand beater or blender
- Pie plate
Ingredients
For the crust
- Cooking spray
- 1 box Simple Mills brand sandwich cookies or 16 to 20 sandwich cookies of choice
- 3 tablespoons melted coconut oil or grass fed butter
For the pie filling
- 1 cup dark chocolate chips or chopped dark chocolate
- ¼ cup grass fed butter or coconut oil
- 4 large eggs lightly beaten
- 1 ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- 1 cup greek yogurt coconut yogurt, or coconut cream
- 2 tablespoons powdered monk fruit sugar or sub with regular powdered sugar
For the whipped cream topping
- 1 9 ounce tub of whipped cream or homemade coconut whipped cream see note
Instructions
- Make the crust. Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
- Place the sandwich cookies in the bowl of a food processor and pulse until finely ground. Add in the melted coconut oil or butter and pulse until a crumbly dough is formed. Press the dough mixture into the bottom and up the sides of the pie plate. Pre-bake for 10 to 15 minutes until fragrant and set. Set aside to cool completely.
- Make the pie filling. Combine the chocolate chips and butter in a large microwavable-safe bowl. Heat for one-minute and stir until melted. If needed to further melt, continue to heat in 20 second intervals, stirring between each until creamy.
- In a small saucepan, whisk together the eggs and sugar. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon (about 10 to 15 minutes). Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Set aside to cool to room temperature (until it reaches around 75°F, about 45 minutes to 1 hour), stirring occasionally.
- Add the yogurt to the chocolate mixture. Use an electric mixer until well incorporated. Add the powdered sugar and beat again until mixture is smooth and a pudding consistency.
- Pour the mixture into the pie plate, smoothing evenly. The pie will be filling to the top of the pie plate. Transfer to the refrigerator and chill for 6 hours.
- Add the topping. If you are using a tub of store-bought whipped cream, check the texture. You might be able to easily spread it on top. I had to beat mine with an electric hand beater until slightly softened. If you are making coconut whipped cream, find ingredients in the notes. Place the coconut cream in a metal bowl that has been chilled in the freezer for 10 to 15 minutes. Use an electric mixer to beat the coconut cream, powdered monk fruit sugar, and vanilla extract on high speed until fluffy. Top the pie with the coconut whipped cream and garnish with chocolate chips, shavings or dust with cacao powder if desired.
Notes
Homemade coconut whipped cream:
1 cup coconut cream (from about 2 cans chilled in the refrigerator overnight)
¼ cup powdered monk fruit sugar
1 teaspoon vanilla extract