The Best Dairy-Free mSCD Chocolate Silk Pie- No Avocado!

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What would Thanksgiving be without some pie? An all-American classic pie is an essential part of the thanksgiving line up, and if you’re over pumpkin I have got the perfect pie for you; this dairy-free mSCD chocolate silk pie! 

This dairy-free chocolate silk pie has all of the flavor and velvety texture, without dairy or avocado! Avocado gives a thicker texture and a hint of vegetable green flavor (pyrazine) that you can pick up on which ruins it for me, because I don’t know about you, but I don’t think avocado belongs in pie!

Creamy, cold, rich, sweet, and velvety smooth this pie is for sure to be a holiday hit! Move over pumpkin and apple, this chocolate silk pie is coming for you!     

Some tips/ tricks: If you tolerate butter you can always sub it out for the coconut oil in the crust. You could also add about a tablespoon of cocoa powder to the crust to make it chocolate as well. Feel free to make the crust up a day ahead and store it covered in the fridge until you’re ready to fill it.   

Happy Thanksgiving! Looking for other pie recipes? Check out my Pumpkin Pie with Almond Flour Crust  or my Refined Sugar & Grain-Free Holiday Pecan Pie!

                                                                                 

The Best Dairy-Free mSCD Chocolate Silk Pie- No Avocado!

 

Serves 8
Prep: 40 min
Chilling: 4 hours
Total: 4 hours 40 min (40 min active time)
Beginner

Ingredients:

For the Crust:

1 ½ cups almond flour

¼ cup coconut flour 

1 egg

½ tsp. vanilla extract

¼ tsp. salt

2 Tbsp. honey 

¼ cup coconut oil, melted and cooled

 

For the Filling: 

1 cup nut milk, no thickeners (I use almond) 

1 ½ cups coconut cream, no thickeners, white part only

⅓ cup 100% cocoa chocolate chips *this is a mSCD ingredient*

2 Tbsp. 100% cocoa powder *this is a mSCD ingredient*

½ cup honey

  Method Of Prep: 

  1. Gather and prep ingredients. Preheat your oven to 325°F. Grease a 9.5 inch pie pan with coconut oil, set aside.
  2. We will start by making our crust. In a medium bowl add all crust ingredients and mix until combined and dough forms.
  3. Place dough into your greased pie pan and press it out evenly with your hands until you have an even crust and cover the pie pan.
  4. Bake for 20-25 minutes or until golden brown and cooked through.
  5. Remove from the oven and set aside to cool completely.
  6. While cooling we will make our pie filling. Be sure to only use the white cream part of your coconut cream. Add all ingredients to a medium pot and heat over high until it comes to a boil. Stir frequently while it is heating so the chocolate doesn’t scorch on the bottom of the pan.
  7. Once this comes to a boil, remove from heat.
  8. Carefully pour mixture into a high-speed blender.
  9. Blend on high for 12-15 seconds or until smooth.
  10. Pour into your completely cooled pie crust.
  11. Let it cool until you no longer see steam, 10-15 minutes.
  12. Place in the refrigerator for at least 4 hours to set or overnight.
  13. Garnish with crushed or grated 100% cocoa chocolate if desired.
  14. Cut into 8 slices, serve immediately and enjoy! Refrigerate any leftovers in an airtight container for up to 3 days. 

                       

Nutrition Facts: 
Calories- 413 
Carbs- 35.4 g
Fat- 28.4 g
Protein- 5.3 g

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