Ultimate Chocolate Custard Pie Recipe

This is one of our all-time favorite desserts for its silky texture and heavenly rich double chocolatey goodness: a dark chocolate cookie crust topped with decadent creamy chocolate custard. And since it’s made with all natural ingredients, is gluten free, grain free, dairy free and sweetened only with maple syrup, you can feel great knowing that this divine treat is a treat for body, too!

This chocolate lover’s delight is made with our organic Peruvian drinking cacao. That’s right - our drinking cacao makes the perfect morning meditation beverage, and is just as wonderful when baked into your favorite recipes. So stock up your pantry with a 1/2 lb bag and happy baking!

DARK CHOCOLATE CUSTARD PIE

Best made with our organic Peruvian whole ground cacao for the most delicious, creamy chocolate you’ve ever had!

Ingredients:

Crust

2 cups blanched organic almond flour

2 tablespoons sifted coconut flour

1⁄2 cup organic cacao powder

1⁄2 teaspoon baking soda

1⁄4 teaspoons sea salt

1⁄2 cup organic maple syrup

1⁄4 cup coconut oil

2 ounces Maya Moon Co ground cacao

2 teaspoons pure vanilla extract

Filling

2 tablespoons water

3 teaspoons unflavored grassfed gelatin powder

2 1⁄2 cups full fat canned coconut milk (without stabilizers)

4 large egg yolks

3⁄4 cup organic maple syrup

1⁄4 teaspoon sea salt

1 vanilla bean pod

1 1⁄2 teaspoons pure vanilla extract

4 ounces Maya Moon Co. ground cacao

Instructions:

1.     Preheat the oven to 350°F.

2.     Make the crust. Sift the dry ingredients into the bowl of a stand mixer or food processor. Place the remaining ingredients in a saucepan set over low heat until melted. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined. Press the dough into a greased 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides. Bake for 12 minutes, then let cool.

3.     Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it, then set aside.

4.     Place the coconut milk in a saucepan set over medium-high heat to warm. Place the egg yolks, maple syrup and salt in a mixing bowl and whisk to combine. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle.

5.     Whisk in the gelatin and ground cacao, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon.

6.     Pour the custard through a mesh sieve into the cooled pie crust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm.

7.     Let sit at room temperature for 20 minutes before serving.

To serve, slice and top with diced strawberries drizzled with honey and splash of sparkling white wine.

For double the chocolatey goodness, pair with a steaming mug of our holiday drinking cacao.