Chocolate Cream Pie with Double Chocolate Macaroon Crust
A super chocolately, super rich, super creamy dessert. Perfect for Passover for the GFE (Gluten Free Eater) and everyone else too!!!
Servings: 1
Ingredients
For the Crust
- 10 ounce can Double Chocolate Macaroons, crumbled
For the Filling
- 3/4 cup sugar
- 1/3 cup cocoa
- 1/4 cup potato starch
- 1/4 teaspoon salt
- 13.5 ounce can coconut cream
- 2 egg yolks
- 1 teaspoon vanilla extract
For the Topping
- 13.5 ounce can coconut cream, chilled in the refrigerator for 1 hour
- OR
- 2 cups non-dairy whipping cream
A super chocolately, super rich, super creamy dessert. Perfect for Passover for the GFE (Gluten Free Eater) and everyone else too!!!
Instructions
- Preheat oven to 350°F.
For the Crust
- Spray an 8" or 9" pie plate with non-stick spray or grease with oil Set aside.
- Press the macaroons into the bottom and up the side of the pie plate. I use a coffee tamper to make sure the crust is even. Bake the crust for 10 minutes. Remove from oven and allow to cool.
For the Filling
- In a medium/large pot, whisk together the sugar, cocoa, starch and salt. Add the cocoa cream and egg yolks. Whisk until smooth. Cook the filling over medium/low heat, whisking the entire time. Make sure that you "scrape" the bottom and sides of the pot so the filling doesn't scorch. Continue cooking until the filling begins to bubble and thicken. Remove the filling from the heat and whisk the vanilla into the filling.
- Pour the filling into the prepared pie crust. Chill the pie for at least an hour.
For the Topping
- Whip the cream until medium stiff peaks form. Spread over chilled pie. Serve.
Tips
- It's important to chill the coconut cream and DO NOT FREEZE IT. There are some things I've learned the hard way.
- The filling is excellent on it's own topped with cream, or eaten straight out of the pot. Try to save some for the rest of your family and guests.