French Silk Pie

My French Silk recipe is egg-free, dairy-free, refined sugar-free and gluten-free! It’s also AIP, Paleo & Top 8 friendly.

French Silk Pie has always been an all-time favorite of mine. The way the creamy richness melts in your mouth with each bite…yum. I typically make a classic version for my birthday each year, so once I started the AIP diet I was curious to see if I could make a compliant version instead. To be honest, it took a few tries to perfect, but I am genuinely pleased with how the final outcome came out. My recipe is egg-free, dairy-free, refined sugar-free and gluten-free. Enjoy!

Jump to:

• Ingredients
• Instructions
• Equipment
• Tips & Tricks
• Recipe

Ingredients

Crust

• Cassava flour
• Palm oil
• Tapioca flour
• Cold water
• Coconut sugar
• Salt

Chocolate Layer

• 2 medium avocados
• Warm water
• Carob powder
• Coconut sugar
• Salt

Coconut Whipped Cream

• 1 can coconut milk, chilled overnight in the fridge
• Coconut sugar
• Tapioca starch

See recipe card for quantities.

Instructions

** NIGHT BEFORE ~ Put a can of coconut cream in the refrigerator to chill overnight.

1. Preheat oven to 350F and put the bowl and wire whip of the stand mixer to chill in the fridge.
2. Grease the pie pan with palm oil. Combine crust ingredients in a bowl (I usually start with a spoon and end with my hands.) Place parchment paper down, roll the dough into a ball and put the ball on top of the paper. Roll out the dough and carefully transfer it to a pie pan. If it breaks apart, just mend it together once in the pan. Parbake for 10-12 minutes. Let cool on countertop for 30 minutes.
3. Blend together chocolate layer. Add to the cooled crust. Pop in the refrigerator for another 20 minutes.
4. Scoop only the cream out of the top half of the coconut cream and place it in the chilled mixer bowl. Whip on high for 1 minute until peaks start to form. Add sugar and tapioca starch. Whip for another 30 seconds to 1 minute. Stir everything to mix if necessary after beating. Do not overmix otherwise the whipped cream will separate. Spread on top of chilled layers. Keep refrigerated.

Hint: Only specific brands of coconut cream will create successful coconut whipped cream. I use Savoy Coconut Cream.

Equipment

You will need a stand mixer for this recipe.

Tips & Tricks

1. Cool each layer before adding on for best results.
2. You must make sure to chill the coconut cream overnight. The longer the better.

Recipe