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.
- 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
- 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.
- 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.
- 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.
- Cool 2 hours in the pan on a wire rack before slicing and serving.
- 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.
- Keep leftovers covered in the fridge for up to a week. Remove from fridge at least 30 minutes before enjoying