For all of you who don’t want to wrestle with a gluten-free pie crust or heating up your kitchen by having the oven on for hours, I’ve got a sure-fire winner for you. And, it’s perfect for Father’s Day.
There’s something alluring about a simple, almost no-bake pie. It takes all the fear out of spending hours making dessert and ending up with a soggy, flat crust. I promise can confidently make and serve this pie. And, you throw it together a day in advance.
I don’t use a traditional roll-out crust for this pie. You can. In fact, I have. It’s delicious with this crust using psyllium husks. But, a press-and-bake nut crust is so simple and pairs perfectly with the filling that there’s no reason to mix, roll, and bake.
I’m sharing this pie now because Joe really likes it even though he’s not crazy about chocolate. It’s creamy and rich – the perfect manly kind of dessert. Of course, my version has a healthy twist so Mom can eat a slice without worrying about it going directly to her hips. But you don’t need to tell Dad that.
Yes, this pie is loaded with dairy. I’m sure it could be transformed with cashews, coconut milk, and agar.
A note about the crust – the link in the recipe takes you to my pecan pie crust. I prefer a walnut crust with this pie. Just substitute an equal amount of walnuts for the pecans.
Enjoy this pie – and if you don’t make the pie at least try the crust. I use it exactly as I would a traditional crust.
And, check out this dairy-free parfait from my friend Alisa. I love how she used cocoa butter.
A smooth, creamy ice box pie in a nut crust.
- 3/4 cup low-fat milk
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 1/4 cup agave nectar
- 1/4 cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant decaf coffee granules
- 1 cup heavy whipping cream
- 1 handful unsweetened carob chips, grated or finely chopped
- 1 (8- or 9-inch) Walnut Pie Crust, baked and cooled
- Pour the milk into a medium saucepan and sprinkle it with the gelatin. Let sit for a few minutes to soften the gelatin, then heat the mixture over medium-low heat and stir in the agave. Whisk in the cocoa powder, vanilla, and coffee granules. Let the mixture heat until it nearly boils, then remove from the heat and strain through a fine-mesh strainer into a heatproof bowl.
- Cover and refrigerate for 20 minutes, or until cooled and slightly thickened. It should be the consistency of runny pudding. Don’t chill it too long or it will be too thick to incorporate whipped cream. (Note:If by chance your chocolate mixture gets too thick, use an immersion blender or a regular blender to smooth it out.)
- While the chocolate mixture is chilling, whip the heavy cream using a stand mixer or handheld mixer on medium high speed until stiff peaks form. Cover and refrigerate until the chocolate mixture has cooled and thickened.
- Stir one-fourth of the whipped cream right into the chocolate. Fold the remaining cream into the chocolate in 2 or 3 additions, adding more when the previous addition has started to incorporate. Once you add the last of the cream, sprinkle the carob chips over the mousse and fold them in. Resist the temptation to stir. Just keep folding until the mousse is homogeneous.
- Turn into the cooled pie crust, cover, and chill for several hours or overnight.
The link in the recipe takes you to a pecan pie crust. Simply substitute an equal amount of raw walnuts for the pecans to make a walnut crust.