Last year my family and I started an epic journey into the sweet and delicious world of dessert pies. We spent last year experimenting with gluten free, dairy free pie crusts and fillings. This Great Pie Odyssey still continues, and I’ll be posting the successes here as I go.

This is our chocolate dessert pie – it’s very chocolatey! It’s my favourite pie so far…

Ingredients

12 Ernest Adams Gluten Free Ginger Cookies
1/3 C margarine, melted
1 tin coconut cream (400mL)
1 block Lindt 70% dark chocolate, melted (or Dairy Free dark chocolate of your choice)
2 eggs, lightly beaten
2 Tbsp cocoa
1/2 tsp vanilla extract
1/4 C icing sugar or maple syrup (to taste)

*I use an 8 inch non-stick metal pie tin with a loose bottom.

Method

1. Biscuit crust: Crumb biscuits in food processor. Add melted margarine and mix until moist and crumbly. Pat into pie dish and refrigerate to chill.

2. Filling: Mix coconut cream, melted chocolate, cocoa, vanilla, and sugar. Taste and add more sugar/cocoa if desired. Whisk in eggs and mix until combined.

3. Pour filling into chilled crust. Bake at 180 degrees celcius for approximately 1 hour or until filling is set.

4. Decorate with fresh berries, crushed meringue, and/or white chocolate. Serve with home-made raspberry coulis and ice cream.