Gluten-Free French Silk Pie (Vegan)

Gluten-Free French Silk Pie (Vegan)

This Gluten-Free French Silk Pie is everything you could want from a chocolate dessert! The creamy, no-cook filling is so easy to make with whipped coconut cream folded into melted dark chocolate, naturally sweetened with a touch of maple syrup. You can make things even easier by using a pre-made pie crust from the store or make your own for a fully, made-from-scratch pie that'll impress your guests. Gluten-free, vegan.

Course Dessert

Cuisine American, French

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 0

Chilling Time 2

Total Time 2 20

Servings servings

Calories 489kcal

Author Tessa

Ingredients

Crust

1 x recipe Gluten-Free Pie Crust (baked in a 9-inch pie dish) or store-bought prepared 9-inch pie crust

Filling

2 x 13.5oz cans full-fat coconut milk refrigerated overnight (or ~1 ½ cups canned coconut cream)
9 oz vegan semi-sweet or dark chocolate chips
1 cup creamy all-natural almond butter well stirred (or cashew butter)
½ cup maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon salt

Topping

10 ounces dairy-free whipped cream or whipped topping

US Customary - Metric

Instructions

Make the chocolate filling

Place chocolate chips in a microwave-safe bowl and microwave for 30-second intervals until chips are mostly melted. Stir with a rubber spatula until smooth. Set aside.
Scoop the waxy solids from the top of the coconut milk can (or 1 ½ cups canned coconut cream) into a medium mixing bowl, stopping when you hit liquid below.
Using an electric mixer, beat the solid coconut milk until it starts to turn creamy and soft peaks appear. If soft peaks do not appear, that is okay. (If using canned coconut cream, beat for about 30 seconds.)
In a separate mixing bowl, add and beat on medium speed with an electric mixer the almond butter, maple syrup, vanilla extract, and salt. With a spatula, fold in half of coconut whipped cream into the almond butter mixture. Add the rest of the coconut whipped cream and fold until the filling is thoroughly blended.
Add a small amount of the melted chocolate at a time to the almond butter cream mixture, stirring with a rubber spatula to incorporate. The mixture will start to thicken as you add more. Stir until all melted chocolate is incorporated.

Assembly

Transfer filling into prepared crust and smooth top with a spatula. Place in the freezer for at least 2 hours or until set. Transfer to the refrigerator to store until serving.
When ready to serve, top the pie with whipped cream or whipped topping as desired. Decorate the perimeter or dollop whipped cream in a circle over most of the pie. Garnish with chocolate shavings, if desired.

Notes

To store: Keep in the refrigerator for 2-3 days. After placing whipped cream on top of the pie, some dairy-free whipped topping or whipped cream are better off when stored in the freezer, otherwise they may become to liquidy. Store in the freezer for up to one month.

Nutrition