Fresh Raspberry French Silk Pie
For my mother’s birthday, my father decided it would be the best idea for us to go hiking. Now, when my dad wants to go hiking, what he really means is “let’s go climb up this ridiculous mountain, you will be in pain, and you will finish no matter what.” These are all words left unsaid, but our whole family knows what his idea of a hike is. We made an hour and a half journey to Mount Baldy from my house. My father drove myself, my mother, sister and boyfriend to the starting point, which was already at 6,000 feet up. I was so excited to get started because it had been way too long since I enjoyed a nice long jog up a hill. HA I’m only kidding. The only jogging I was going to be doing was to a spot for me to pee later on. Too much information? Definitely, but it is the sad truth. It had been several months since I did any active cardio work, and I knew this was not going to be a cake walk, or jog for that matter.
I’m not going to bore you with what went on during our hike. It will be hard to read, and I may actually make you squirm in your seat with embarrassment for me. Let’s not go there. On our way down, my mom was jumping for joy (but also carefully putting one foot in front of the other), deliberating where we were going to finally celebrate and relax. My mom likes to tag along doing things my dad loves to do. I find it so incredibly sweet and selfless, even on her birthday. What was even sweeter, was seeing the look on her face when my boyfriend suggested heading to The Cheesecake Factory. For some reason, my mom pretty much aligns that place with heaven itself. There was nothing she wanted more but to indulge in a piece of Godiva Chocolate Cheesecake for dessert. NO, we did not just get dessert. We each ordered a large main course, followed by dessert- obviously.
Fresh Raspberry French Silk Pie
The cheesecake selection there is overwhelming. I’m not a huge fan of flavored cheesecakes and pies, and I prefer to make my own paired with fresh fruit and nothing more. What caught my eye was the French Silk Pie… I remember ordering this particular kind when I was younger. I also remember never being able to finish one piece because it was so heavy and rich. It was my absolute favorite flavor, but I so desperately wish I could finish it all in one sitting. I did not want to bring the guilt home with me (I’m half kidding, as always.) After realizing that Valentine’s Day is just around the corner, I thought what better treat to kick off the holiday menu with than French Silk Pie? I had to toss in some fresh raspberries, in order to incorporate some beautiful red color to the pie plate.
You are fooling yourself if you don’t want to try this. It’s the perfect kickoff to Valentine’s Day, if you are celebrating. If not, this is a rich, mouth-watering pie that is sure to cure your sweet teeth… all of them. ONLY SHARE with those you REALLY love… seriously!
This is what the coconut milk whipped cream should look like before you refrigerate it.
And here is what the filling should look like before you pour it into the pie crust.
Your pie will disappear very quickly. Watch over it closely.
- 2 cups blanched almond flour
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 1 egg at room temperature
- 4 ounces good-quality dark chocolate
- 1 teaspoon pure vanilla extract
- 1 cup cold coconut cream from the top of a coconut milk can-- you must place it in the fridge overnight
- 6 ounces fresh raspberries
- 6 ounces grassfed butter
- 1 cup coconut sugar
- 3 large organic or free-range eggs
- *additional coconut whipped cream for topping
|Cook Time||15 minutes|
|Prep Time||20 minutes|
- Preheat the oven to 350 degrees Fahrenheit.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
- Add in the melted coconut oil and egg until the mixture forms a ball.
- Press the crust into a pie plate, up around the edges as well.
- Bake the almond flour crust in the oven for 12-15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
- Heat the chocolate in a microwave on medium power (about 60-120 seconds) or over the stove top on medium-low until melted. Whisk in the vanilla extract and set the chocolate aside to cool.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium sized bowl, and beat the coconut cream with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute.
- Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the the cooled chocolate to the mixture and beat until well incorporated.
- Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Now, add in the last egg and beat for another 3 minutes until the mixture is smooth.
- Fold the chilled coconut cream into the chocolate filling until no there are no visible white streaks left.
- Pour the filling into the prepared pie crust and smooth the top over with a spatula.
- Refrigerate the pie for at least 2-3 hours, but preferably overnight.
- Decorate the pie with the prepared coconut milk whipped cream. Voila!
There is no Nutrition Label for this recipe yet.