Tuesday, November 19, 2013

White Chocolate Peppermint Cream Pie

Thanksgiving is just over a week away!  Do you know what you are going to eat?  Do you need ideas for pies?  Well, here's one that's not your normal Thanksgiving Pie, hope you enjoy it!


White Chocolate Peppermint Cream Pie
1 8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
2 1/2 cups So Delicious Coconut Milk Beverage or other non-dairy milk
1/2 cup agave nectar or honey
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 1/2 oz pure cocoa butter, melted
1 tablespoon vanilla

1 can coconut cream or full-fat coconut milk, chilled
1 1/2 tablespoons agave or honey
1/2 teaspoon vanilla
4-5 drops doTERRA Peppermint essential oil or 1 teaspoon peppermint extract (more or less to taste)
1/2 oz dairy-free mini chocolate chips, melted

Directions
Have the baked pie shell ready. To bake my pie crust, prep it as outlinehereOnce prepped and in the pie tin, prick the bottom ~8 times with a fork. Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes. Remove the foil and bake for another 5-6 minutes. Remove from the oven and allow it to cool on a cooling rack.

In a saucepan, scald the milk and agave. In another saucepan, combine the flour and salt. Gradually whisk in the scalded milk.

Cook on medium heat, stirring constantly, until thickened. Cover and cook for two more minutes, stirring occasionally. 

Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture. Cook for another minute, stirring constantly.

Remove from heat and add in the cocoa butter and vanilla. Let the mixture sit until lukewarm.

When the mixture has cooled, pour the mixture into the pie shell. Allow to chill in the fridge before  topping with peppermint coconut whipped cream.

While the pie is chilling, remove the top portion of coconut cream from the can of coconut milk, leaving the water behind in the can.  Place the cream in a stand mixer and whip on high until soft peaks form.  Mix in the agave, vanilla, and peppermint.  Spread even over the pie and drizzle melted chocolate over the top.

This post was shared on Slightly Indulgent TuesdaysGluten Free Tuesdays, Gluten Free Wednesdays, Allergy Free WednesdaysWaste Not Want Not Wednesdays, Gluten Free Fridays, and Whole Foods Fridays.

1 comment:

  1. This sounds amazing! Thank you for this new temptation :D

    ReplyDelete