Best Ever Chocolate Silk Cream Pie

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INGREDIENTS


  • 1 pre-baked and cooled pie crust – here’s my recipe. You’ll only need 1/2 of my crust recipe for this. (directions on pre-baking below)*
  • 1 + 1/2 cups sugar
  • 1/4 cup arrowroot powder
  • 3 cups full fat coconut milk
  • 4 egg yolks, whisked
  • 6 oz. bittersweet chocolate, chopped
  • 3 tsp. vanilla extract, divided
  • 1 tsp. instant coffee
  • 1/2 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1 (tiny) pinch chili powder
  • 2 Tbsp. butter
  • 1 + 1/2 cups heavy whipping cream*
  • 1/2 cup powdered sugar
  • optional – chocolate shavings for garnish

INSTRUCTIONS


  1. If you’re making my pie crust, follow the recipe and instructions exactly.
  2. After rolling it out, place in a pie dish and pinch the edges.
  3. Preheat the oven to 375 F and chill the pie dish for 20 minutes before baking.
  4. Pierce the pie dough with a fork to let air release. Then, lay a piece of parchment over the raw crust. Fill the pie dish with beans, rice or pie weights so it doesn’t curl up in the oven.
  5. Bake in the preheated oven for 18 minutes. Remove the weights and parchment and return to the oven for 5-10 minutes, or until the pie is golden brown.
  6. Cool completely before making the filling.
  7. To make the filling, combine the sugar, arrowroot powder, coconut milk, and egg yolks in a medium saucepan (do not place on the stove yet). Whisk together well.
  8. Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
  9. Get Full Intructions https://www.missallieskitchen.com/dairy-free-chocolate-cream-pie/