Cleaned-Up Chocolate Silk Pie

• Vegetarian

• Refrigerated

  • 4 Eggs, high-quality fresh

• Canned Goods

  • 1 1/2 cups Coconut cream

• Condiments

  • 3 drops Vanilla stevia

• Baking & Spices

  • 4 oz Baking chocolate, high-quality unsweetened
  • 1 1/2 cups Coconut sugar
  • 1 Pomegranate arils and cocoa powder
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 8 Perfect gluten-free pie crust, pre-baked

• Dairy

  • 8 oz Butter, grass fed

Found on perrysplate.com

Description

Ingredients

• 4 ounces high-quality unsweetened baking chocolate
• 8 ounces (2 sticks) of grass-fed butter, softened
• 1 1/2 cups coconut sugar
• 1 teaspoon vanilla extract
• 4 high-quality, fresh eggs
• 1 8 or 9 pre-baked Perfect Gluten-Free Pie Crust
• 1 1/2 cups coconut cream (see note)
• 3-4 drops vanilla stevia or 1 Tablespoon pure maple syrup
• Pomegranate arils and cocoa powder, for garnish (optional)

Directions

• Melt the chocolate using a microwave (30-second intervals) or a heat-safe bowl resting in a pot with 1-inch of water in the pot -- over medium-high heat. Allow the chocolate to completely cool. Remove the bowl from the pot if using that method. Its really important that the chocolate is pourable, but room temperature. Meanwhile, add the butter and coconut sugar to the bowl of a stand mixer fixed with the whisk attachment. (You can use a hand mixer, but you may not get the same results.) Whip the butter and sugar on medium-high speed for at least 3-4 minutes until it has lightened several shades of brown and is somewhat fluffy. Dont worry if the mixture is still grainy -- itll all work out in the end. Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip. Add the eggs, one at a time, whipping for 5 minutes in between each addition. When youre done the mixture will no longer be grainy and it will resemble fluffy chocolate pudding. Transfer the filling to the pre-baked crust. Smooth it out. Transfer the hardened coconut cream to a bowl. Whisk well, to loosen it up. Add the stevia or maple syrup and whisk to combine. Use the cream immediately or cover and chill later. If it seems too runny, put it in the fridge for 10-15 minutes and it will firm up. At this point you can add the coconut cream before chilling. Or you can wait and add it later, immediately before serving. The coconut cream will harden somewhat after being chilled. Garnish the pie with a dusting of cocoa powder and pomegranate arils.