French Silk Pie

14666071_10101462467650373_3730586706093272640_nPies are my thing. I love to make them. I worked at a pie company. I have changed my company to focus mostly on gluten-free pies and tarts. I have not made a French silk. I have made loads (hundreds) of chocolate cream pies, but not a French Silk.

Someone commented on one of my market pie photos that they needed a gluten-free French Silk recipes, finally I have had an opening in my schedule to do some work on my own stuff and to give this a shot.

Needless to say, I am always grateful for suggestions, especially when it is something I’ve never done and it can help someone else!

French Silk Pie
Crusts (Your Favorite Recipe, sorry no post on mine since I use and sell it)

Filling:

  • 2 oz. melted Enjoy Life Chocolate
  • ¾ cup coconut sugar
  • ½ cup ghee, softened
  • ½ tsp vanilla
  • 2 local, pasture-raised eggs

Whipped Cream

  • 1 cup coconut cream
  • ¼ cup honey
  • ½ tsp vanilla

Preheat oven to 350.

Roll out crust with a rolling pin. Cut out with a flower cookie cutter. Press into a greased mini muffin pan. Bake for 7 minutes. If they begin to puff, stick a fork in them. Allow to cool for 5 minutes before transferring to a wire rack.

For the filling melt the chocolate. Allow to cool. Pulse coconut sugar in a processor until it is super, duper fine. Cream this with the butter in a stand-up mixer. Pour in the cooled chocolate. Scrape the sides. Add vanilla and mix on low. Add in one of the eggs. Mix on high for 5 minutes. Do the same with the second egg. Spoon into crusts and allow at least 2 hours to set-up.

Whip the coconut cream on high. Once it has begun to thicken add the vanilla and honey (or maple). Keep whipping until stiff peaks form. Pipe this onto the mini pies. Garnish with chopped chocolate.img_20161021_172115

 

 

 

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