Dairy-free chocolate crust pie filled with a sweet and light cream made of just prickly pears and chocolate chips!
If you like pies (and let’s be honest, we ALL do…)
If you are looking for new original recipes for this year thanksgiving or Christmas baking
If you love chocolate (like I do!)
…well, you are going to go bonkers over today’s recipe!
The crust of this pie is made with chocolate and coconut oil
The filling with prickly pears and chocolate chips!
for the crust
- 250 g cake flour
- 50 g corn starch
- 50 g unsweetened Cacao powder
- 2 eggs
- 1/2 tsp baking powder
- 80 g melted coconut oil
- 120 g light brown sugar
for the filling
- 12 prickly pears
- 2 tbsp corn starch
- dark chocolate chips
Start off by whisking sugar and melted oil together. Add the eggs and beat them into the mixture.
Fold in the dry ingredients
and mix until you make a smooth and soft dough.
Roll out the dough between 2 sheets of parchment paper into a round circle then refrigerate for 30 min.
Peal the prickly pears and place them into a food processor.
Add the cornstarch and pulse until creamy. Strain to get rid of the small fruit seeds. Pour the filling into the pie crust
Top it off with some dark chocolate chips and bake in pre-heated oven at 180 for about 45-50 min.
Let the pie cool down completely, then refrigerate for a few hours. This will help the filling to settle.
This pie has got a very delicate taste, a nice contrast between the sweet fruit and the bitterness of the chocolate.
NOTE: recipe from dolcisenzaburro.it