When one perfects a grain free pie crust , it is cause for celebration! And what better to celebrate with than a chocolate cream pie? With this pie, the crust takes on a more graham-cracker-crust-like texture, which suits the pie wonderfully. Again, my favourite pie plate is rather large, adjust amounts if your pie plates are smaller, or use the extra to make some lovely little tarts!Grain Free Chocolate Cream Pie
Filling:
3 ½ cups whole milk, divided
4 egg yolks
½ cup cocoa powder
¼ cup arrowroot powder
½ cup coconut sugar
Pinch of salt
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1 cup chocolate chips (Enjoy Life are awesome)
In a medium heavy bottomed pot, whisk together egg yolks and
3 cups of the milk. Heat over medium heat, stirring often.
While mixture is heating, in a mixing bowl, whisk together
the dry ingredients until well combined. Mix in the rest of your milk (1/2 c)
and whisk until smooth. Add to the
heating milk, and using a wooden spatula, stir constantly, ensuring to cover
all of the bottom surfaces of the pot. The mixture will start to thicken after
about 8 minutes or so. (It seems like it will never get thick, but be patient! It
will!) Keep stirring for 3-4 minutes or until it becomes creamy and thickens nicely.
Remove from heat and stir in the chocolate chips. Stir until melted and the
mixture is smooth again. Strain thru a fine metal strainer to remove any lumps
that may remain.
Pour into prepared pie shell and chill for a minimum of 2
hours.
Top with fresh whipped cream if desired.
Store leftovers in fridge for up to 2 days.
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