I have this book called “The Lost Art of Pie Making.” The book starts out with American woman enjoying pie baking in the old days and up to the mid century. But then, “Along came the 60s and 1970s. Stampedes of liberated housewives traded in their aprons and rolling pins for psychedelic colored muu-muus..and what did they leave in their wake? Wiggly red and green ‘jello’ and artificial whipped topping squatting in store bought pie crusts! Theses were bad times indeed…”
Fortunately, ugly tie-dye shirts are out and homemade pies are in! There is even a story about a young lady who baked a pie and set it to cool on her college dorm window. The aroma vision of sweet baked berries and pastry lured a young guy, where he asked “What do I have to do to get that pie?” He studying massage therapy, so naturally she traded her pie for a massage. Two hour massage.
I put this pie by my window, took some snap shots, and no one came along offering to trade a massage for my pie. Nevermind that I live on the 6th floor with no balcony so no one would walk by my window. And nevermind the pie is cold and doesn’t really have a smell. Can I still fantasize about Thor or Iron man swooping on in? They can fly… No? Fine, I’ll pay for my massage. I didn’t want to share it with some window creeper anyway.
Yah. It’s THAT good. Rich decadent chocolate heaven. And made with the good stuff! Avocado, coconuts, chocolate! No guilt whatsoever. Chocolate is totally guilt free in my book.
Avocado? That’s right. Traditional chocolate silk pies are made by whipping a lot of eggs with butter or cream and cocoa powder. Eggs are a pain for this. I used avocados in place of the eggs because they whip very nicely and give a silky smooth texture. Egg free yay! Chocolate, cocoa, and the sugars masque any avocado flavor, especially if you let it rest til the next day. I used my arrowroot pastry crust from the Pecan Tarts, but of course any crust can go well with this pie.
Seriously, no way would you trade this pie for a massage.
- 8 ounces of Dark Chocolate
- ¼ cup of Extra Virgin Coconut Oil
- 2 ripe Avocados (about 7 ounces each, measured whole)
- 1 cup of Coconut Sugar
- 1½ cup of Cocoa Powder
- 1 cup of Heavy Cream or Coconut Cream*
- 1 Tablespoon of Vanilla
- (optional) ½ teaspoon of Espresso Powder or Fine Coffee Grounds
- Pinch of Salt
- Gently melt the dark chocolate and coconut oil together.
- Let cool to room temperature.
- Scoop out the avocado meat and place into a mixing bowl.
- Add the chocolate coconut oil mixture, sugar, and cocoa powder.
- Whip on medium high speed until mostly combined, about 2-3 minutes. Use whisk attachment for a stand mixer.
- Add the cream, extract, espresso, and salt.
- Whip on medium high to high speed for about 5 minutes until fluffy. The whisk attachment should gather a large portion of the batter when lifted from the bowl.
- Portion batter into the pie crust and chill for a few hours until set.
- Top with whipped cream and enjoy!
- 2 cups Arrowroot Starch
- ½ cup Coconut Flour
- ⅔ cup of Butter or Palm Shortening
- ¼ cup of Applesauce
- 2 Eggs
- Preheat oven to 375F.
- Whisk together 1½ cup of the arrowroot and all the coconut flour.
- Set aside 2 Tablespoons worth of the butter and place the rest into the flour mixture. Crumble the butter by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.
- Add the applesauce and egg into the buttered flour.
- Mix together with a fork and form into a ball.
- Grab a pinch of the remaining arrowroot and dust your working surface.
- Place the dough ball in the center of the dusted surface and press flat with your palms.
- Add the remaining butter in the middle and fold the dough on top of the butter. Repeat until mostly combined. Butter spots are a good thing.
- Cover and place in the fridge for about 10 minutes.
- Spread some arrowroot powder onto the dough ball.
- Sandwich the dough in between two sheets of parchment paper.
- Roll into about ⅛” thick.
- Remove the top layer of the parchment paper carefully from the dough.
- Flip the dough onto the pie pan.
- Remove the parchment.
- Press the dough into the pie pan and trim excess dough off the sides. Use the excess dough to patch up any breaks.
- Poke the dough in several places with a fork.
- Bake at 375F until golden brown, about 15 minutes.
- Let cool before filling with chocolate.
- The chocolate curls are made via the Pioneer Woman’s Tutorial, except using palm shortening and Enjoy Life Chocolate.
- I suggest cooling the mixture for 30 minutes in the bowl before placing on the crust. The filling should still be silky and smooth when cold.
- If the chocolate mixture is still runny, add more coconut oil chill and whip.
- If the chocolate mixture is too hard then add a little more of the remaining coconut milk and whip.
- To get coconut cream, chill 3 cans of coconut milk, open the top, and scoop out the solid part.