I’ve been on a Christmas movie watching, cozy robe wearing, what-new-thing-can-I-bake today kick and I’m not mad at it.
Ever since I made a replica of Rachel’s Thanksgiving Trifle for Thanksgiving this year, I’ve been thinking about how to make a paleo custard that is satisfying but not full of refined sugar.
I loved the idea of a chocolate chip cookie pie crust and a dark chocolate custard filling for the ultimate treat! So I figured, why not try it? At the very least, it had to be better than putting meat in a trifle right?!
RIGHT! The cookie crust/chocolate custard combo is SO good.
It’s super simple, only uses a handful of ingredients and most importantly, tastes gooood.
To keep it easy breezy to make, I used Simple Mills boxed chocolate chip cookie mix for the pie crust which takes all of 5 minutes to mix together!
And the custard tastes extremely decadent without being overly sweet. I only used 1/4 cup of maple syrup in the whole recipe. (If you don’t like super dark chocolate, I would up it to 1/3 or 1/2 cup.)
The custard is also quick to make (minus the whole waiting patiently while cooling part)
Then I topped it off with some Enjoy Life Extra Dark Chocolate Chips and boom:
I hope you love it as much as I do!
Dark Chocolate Custard Pie With A Chocolate Chip Cookie Crust (Dairy Free, Refined Sugar Free & Paleo)
What You Need:
For the crust:
For the filling:
- 3 egg yolks
- 1/4 cup maple syrup (or more to taste)
- 1/2 cup unsweetenend cacao powder
- 1/8 tsp salt
- 1 can full fat coconut milk
- 1 and a half tsp vanilla
- Prepare Simple Mills Cookie dough as instructed, grease your pie dish and spread dough evenly into your pie dish, using your fingers to spread it up the sides. Bake for 14-17 minutes until edges are brown. (I would start checking every minute after 14 minutes so that it doesn’t burn!) Note, it will puff up a bit when baking but will settle once out of the pan. Let cool completely.
- Start your custard- lightly whisk egg yolks, then add maple syrup and whisk until combined, set aside.
- In a medium saucepan on medium-low heat, add coconut milk, salt and cocoa powder and whisk to combine. Keep on the heat until it’s steaming but NOT boiling, about 3 mintues. Remove from heat.
- Pour one cup of the chocolate mixture into a measuring cup and slowly start adding a little bit at a time to the egg mixture while whisking continuously. This will temper your eggs and keep them from curdling. Keep whisking until the entire 1 cup has been added to the eggs.
- Pour the tempered egg mixture back into the saucepan with the rest of the chocolate and place back onto medium low heat whisking continuously until you get a light simmer ( about 4-5 minutes). The mixture should be thick enough to coat the back of a wooden spoon.
- Remove from heat and add vanilla.
- Pour into glass container and let cool completely. (Once cooled enough, place in fridge for at least 2 hours or overnight – it will thicken more!)
- Pour custard mixture into prepared pie pan (you may have to stir the custard a bit before pouring to smooth it out) and top with dairy free dark chocolate chips!