Chocolate Pie with Graham Cracker Crust
- Yield 8 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 4 hours 30 minutes
Chocolate Pie with Graham Cracker Crust sits in the Desserts section of Regbie. The card serves 8 servings. Plan on 4 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 cup walnut halves and pieces
- ¼ cup soft, pitted Medjool dates, ¼ cup = ~4 large dates
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1 cup coconut cream
- ½ cup soft, pitted Medjool dates, ½ cup = ~8 large dates
- 3 ounces dark chocolate, melted
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
Method
To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
Move the crust mixture to a glass pie dish*, and press it across the bottom and halfway up the sides. (*the cook actually divided mine into two 4.5 inch mini spring-form pans .)
Rinse the food processor.
In a small saucepan*, heat the coconut cream just slightly. (*Being lazy, the cook microwaved it for 45 seconds in a glass measuring cup.)
Tip in the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
Tip the filling over the crust and chill to set.
When you’re ready to serve the pie, top it with whipped coconut cream.
Store any uneaten pie in the refrigerator for up to 4 days. (As if you’d actually have any left!)
Kitchen notes
- For the filling, use unseated canned coconut cream or the chilled fat at the top of a can of separated full-fat coconut milk.
- To get it to separate, refrigerate a couple of cans overnight.
