My mom’s birthday was last weekend. She recently discovered that she can’t eat dairy. (Big shock – she’s my mom, after all.) I wanted to make something for her for her birthday, and one of her favorites is French Silk Pie. Of course, traditionally, French Silk Pie is loaded with dairy. And all the vegan recipes I could find featured tofu. Yuck. Never fear, Dairy-Free (and Soy-Free) Deanna is here!
(Note that her other favorite is cream puffs. If you want an excellent dairy-free, though not vegan cream puff recipe, check out this one at Simply Gluten-Free. It’s mom-approved.)
Vegan Soy-Free French Silk Pie
1 9″ pie crust, baked and cooled. (I used this grain-free Spunky Coconut recipe. I cooked it longer than she suggested as it wasn’t done yet on the bottom.)
12 ounces chopped dairy-free dark chocolate
4-6 T. coconut oil
1 1/2 cups unsweetened almond milk
Put the chocolate and 4 T. coconut oil in a heat-proof bowl. In a small sauce pan, heat the almond milk to just barely simmering. Pour the almond milk over chopped chocolate. Do not stir. Allow to sit for 10 minutes. Then, carefully stir until the mixture is completely smooth. It will be liquidy. Put it in the fridge to cool for 20-30 minutes.
Fill your sink a few inches with ice water. Place the bowl of chocolate in the ice bath, and whip with electric beaters. The mixture will thicken and begin to whip. If it does not, melt coconut oil, a tablespoon at a time, and add to the mixture. Continue whipping until the mixture is as thick as you’d like. Be careful – it will continue to harden as it cools. When smooth and light, spoon it into the prepared crust, smooth and serve. Keep chilled.
Traditionally French Silk Pie needs whipping cream. I was hauling this 3+ hours in a car. So, I skipped that. But, Ricki’s Coconut Whipped Cream would be excellent on top!
While this recipe is definitely more than slightly indulgent, you can find other slightly less sinful recipes over at Slightly Indulgent Tuesdays.