Go Back
–+ servings

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Servings 6 slices
Calories 554 kcal

Equipment

  • Stand Mixer

Ingredients
  

Crust

  • 1 cup cassava flour
  • ½ cup palm oil
  • ¼ cup tapioca flour
  • ¼ cup coconut sugar
  • 6 tablespoon cold water
  • ½ teaspoon salt

Chocolate Layer

  • 2 medium avocados, mashed (~1 ½ cup)
  • ½ cup warm water
  • ¼ cup carob powder
  • ¼ cup coconut sugar
  • ½ teaspoon salt

Coconut Whipped Cream

  • 1 can coconut cream, chilled overnight in the fridge (only specific brands work, see notes)
  • ¼ cup coconut sugar
  • 1 teaspoon tapioca starch

Instructions
 

  • NIGHT BEFORE ~ Put a can of coconut cream in the refrigerator to chill overnight.
  • Preheat oven to 350F and put the bowl and wire whip of the stand mixer to chill in the fridge.
  • 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.
  • Blend together chocolate layer. Add to the cooled crust. Pop in the refrigerator for another 20 minutes.
  • 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.

Notes

  • Cool each layer before adding on for best results.
  • You must make sure to chill the coconut cream overnight. The longer the better.
  • Only specific brands of coconut cream will create successful coconut whipped cream. I use Savoy Coconut Cream.
  • Only use the coconut cream, not the milk! Add the leftovers to a smoothie.

Nutrition

Serving: 1gCalories: 554kcalCarbohydrates: 50gProtein: 3gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 444mgPotassium: 506mgFiber: 7gSugar: 16gVitamin A: 98IUVitamin C: 8mgCalcium: 66mgIron: 4mg
Tried this recipe?Let us know how it was!