Chocolate Silk Pudding Pie

Several years ago, our family lived in a small town in the Bay Area. In our town, we would frequent one particular restaurant for their bakery and their famous pie. Our family would always get the Chocolate Silk Pie. A family of 6 usually ate most the pie in one evening. But there was usually one or two slices leftover for the next day. We always fought for that last precious piece.

Needless to say, the flavors of Chocolate Silk with its classic chocolate curls are still something to fight about. This naturally sweet pie is special because it combines the flavors of Chocolate Silk with a thick, creamy chocolate pudding. We all love chocolate pudding and this pie is the lovely marriage of mousse and pudding! It’s is SO delicious we almost needed to make our own individual pies! You know, to keep the peace.

There are a lot of recipes for chocolate pies but they often contain tons of dairy and sugar. This recipe is a little different – it’s vegan and gluten-free! An avocado base for the cream makes this more thick and filling than other cream pies. This healthier recipe has a really creamy, highly addictive chocolate flavor and texture without dairy, soy or refined sugar or flour. Plus, the chocolate filling is raw!

What can we say? Be prepared to fight over the last piece!

Chocolate Silk Pudding Pie  (almost vegan and gluten free option)
Print Recipe

Crust:
1 1/2 cups Gluten Free Oat Flour or White Spelt Flour
1/2 cup White Rice Flour
1/4 teaspoon Sea Salt
2 Tablespoons Grape seed Oil
1/3 cup plus 1 Tablespoon Honey
1/2  teaspoon Natural Butter Extract
2-4  Tablespoons water

Combine the oat or white spelt flour, rice flour and salt together in a mixing bowl. Add the oil, honey and butter extract and mix. Add 2 tablespoons of water, and mix until smooth. The dough should be smooth and pliable, but not sticky. If you need s few extra tablespoons of water, add it in. Lightly greased a 10 inch pie pan, smooth the dough into the pan and bake at 350 for 14-15 minutes. Allow the crust to cool completely.

Chocolate Filling:
1 2/3 cups Coconut Sugar
3/4 cup Xylitol or Erythritol
1/2 cup ripe Avocado
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Sea Salt
1/2 cup Cocoa Powder
2/3 cup White Spelt Flour or Oat Flour, divided
1 1/4 cups full fat Cold Coconut Milk (use only the thick, white part)

In a food processor, add the coconut sugar and xylitol. Process until smooth and powdery. Add the avocado, vanilla, salt, cocoa powder and 4 tablespoons of flour and mix until smooth and creamy. Next, in a separate bowl, beat the coconut cream with remaining flour until it is a thick, smooth and fluffy. Beat in the chocolate mixture to the cream on high, be careful not to over beat. Pour into your cooled pie crust. Place in the refrigerator for at least an hour. The pie will firm up more the longer it sits in the fridge. Cut into thick slices and be sure to top with Dairy Free Whipped Cream and garnish with dark chocolate curls or shavings!

 NOTES:
If you like really sweet desserts, add a few dashes of powdered stevia. Typical chocolate silk pie is a little sweeter than this recipe, so be sure to taste the filling before pouring it into your pie pan to adjust the sweetness to your liking.

This pie crust is not a traditional crust and is not very flaky due to the lack of butter. You can replace the crust with a more traditional recipe. The recipe featured here is just super easy and totally vegan except if you use honey.