I love pie. I think that is pretty evident in the name of my brand and by the plethora of pies I make. I just enjoy the rusticness of them. I am a recovering perfectionist, so when I did cakes before it was easy to slip up (minus naked cakes, I am falling back into intrigue with cakes now that naked cakes have made a way. They have that rusticness too). Cakes are smooth and perfect and tedious. And pies, pie is okay for a little fruit to leak out. To me it adds color. They don’t have to be as perfect. And you can fill them with so much yumminess. I also like to eat pie. My whole life I have never liked cake. I spent a week when I was like 10 baking assortments of pie for fun, so they have always kind of had a pull over me.
I also have a thing of scrolling through food on my Instagram. One day I was stopped by a beautiful purple-crusted pie, made with blueberry powder. I had to do it. I began searching and seeking out blueberry powder or freeze-dried blueberries to pulse down.
When I finally found them, I realized there were a larger selection of fruit I could try too. I was almost giddy when I realized there was a cherry. Cherries are my all-time-favorite food. I may have eaten cherries today. How I wish their season was longer. So as always happens, my mind began racing with ideas on what to do with a cherry pie crust.
Chocolate + Cherry
You really can’t go wrong with that combo. A pinkish cherry pie crust. A cherry pie filling base. A chocolate cream pie. Whipped Cream. Shaved Enjoy Life Chocolate. WOW!
So good. This is one of those things I make that can really tempt me, so I give them away for others to sample. I think this pie ended up at my Bible Study and Zach’s Monday night men’s group. I made three pies that day and this was hands down my favorite. The whip topping adds a freshness. And as I said you can’t go wrong with chocolate and cherries together.
This pie went on to inspire the tasty banana pie I will be sharing tomorrow.
Chocolate Cherry Pie
Cherry Pie Crust:
- 1 cup almond flour
- 1 cup tapioca flour
- 2 tbsp. freeze-dried cherries, crushed to a powder
- 1/2 cup butter or spectrum shortening
- 1 egg
- 2 tsp honey
- 1/2 tsp salt
Cherry Pie Filling:
- 1 cup cherries, fresh or frozen
- 1 tbsp tapioca flour
- 1/2 tbsp water
- 1/2 tsp lemon juice
- 1/3 cup honey or maple
Chocolate Cream Layer:
- 1/2 cup unsweetened cocoa powder
- 1/4 cup tapioca flour
- 3 egg yolks
- 1 cup coconut sugar
- 1 tsp vanilla
- 2 cups coconut milk
Whipped Topping (can be made with Coconut Cream) + Enjoy Life Chocolate Shavings
Let’s Make it Happen: Pulse all the pie dough ingredients in a food processor until they form a ball. Wrap and refrigerate for 30 minutes.
Cherry Pie Filling: Cook cherries, lemon juice and honey on a medium heat. Mix hot water with tapioca. Add to the cherries. Cook until it begins to thicken. Remove from the heat and allow it to cool.
Chocolate Cream Layer: Mix all the ingredients except the coconut milk in a pot over a medium, high heat. Gradually add the coconut milk. Cook until thick. Remove from heat.
Assemble: Roll out dough and place in a pie pan (I made mine into minis). Flute. Poke with holes. Bake at 350 for 5 minutes. Cool. Add a layer of cherry filling (about 1/3 cup but it will be more for a whole pie). Bake for another 15 minutes. Cool slightly. Add the chocolate cream layer. Refrigerate for several hours. Before serving, add the whipped cream and shaved chocolate.
Eat and enjoy!!