Crustless Chocolate Pie

Crustless Chocolate Pie

I love pies, and I love flaky, buttery pie crust, but I often feel that the extra starch/carbs/calories are just not worth it – after all, it’s the filling that gives pies most of their flavor. So this year for Valentine’s Day, I was determined to make a crustless chocolate pie.

It took a couple of tries – chocolate pie filling tends to be moist and wiggly and without a crust to hold it together, you do need to make a few adjustments. I’m very pleased with the final result: a dense, intensely chocolaty pie, absolutely exquisite with homemade whipped cream.

Crustless Chocolate Pie
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Primal
Yield: 8 servings
Ingredients
  • 1 teaspoon coconut oil for pan
  • 4 large eggs, room temperature
  • ½ cup (170 grams) honey*
  • 1 cup canned, unsweetened full-fat coconut milk
  • 1 tablespoon vanilla extract
  • 1 cup (80 grams) unsweetened cocoa powder
  • 2 tablespoons (14 grams) coconut flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees F. Grease a 9- inch glass pie plate with coconut oil. Line it with a circle of parchment paper and grease the parchment paper.
  2. Place all the ingredients in your food processor bowl. They will reach quite high in the bowl. Process until smooth, stopping to scrape the sides with a spatula once or twice.
  3. Pour the mixture into the prepared pie plate. Bake until the center is set and a toothpick inserted in it comes out not completely wet, but a little moist and with a few crumbs, 35-40 minutes.
  4. Cool 2 hours in the pan on a wire rack before slicing and serving.
  5. To slice, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
  6. Keep leftovers covered in the fridge for up to a week. Remove from fridge at least 30 minutes before enjoying
Notes
*For a low-carb option, try using Nature's Hollow sugar-free honey substitute (xylitol based). I haven't tried it myself, so if you do try it, please let me know how it turned out! Nutrition for this version: Calories 155; fat 10g; saturated fat 7g; carbs 9g; sugars 2g; sodium 123mg; fiber 4g; protein 6g.
Nutrition Per Serving
Serving size: ⅛ pie; Calories: 195; Fat: 10g; Carbohydrates: 26g; Sugar: 20g; Sodium: 124mg; Fiber: 4g; Protein: 6g

Crustless Chocolate Pie

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