BHA & BHT Free Dairy Free French Silk Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups dairy free chocolate sandwich cookie crumbs (about 20 cookies)
- 4 tbsp dairy free butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz dairy free dark chocolate (70% cacao), finely chopped
- 4 pasteurized large eggs
- ¾ cup granulated sugar
- ½ cup full-fat coconut cream (from a chilled can, solids only)
- ½ cup dairy free butter, softened to room temperature
- 1 tsp vanilla extract
For the topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- dairy free chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a food processor, pulse the chocolate sandwich cookies to fine, even crumbs. Add the melted dairy free butter and 1 tbsp granulated sugar, then pulse until the mixture resembles wet sand and holds together when pressed between your fingers.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and fragrant. Transfer to a wire rack and cool completely before filling.
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