Fresh Raspberry French Silk Pie? When I heard the name for this recipe, I couldn’t imagine a more decadent and luxurious one, and the recipe has turned out to live up to it in spades. (In spades: being the language nerd that I am, I couldn’t help stopping to research the derivation of this phrase while writing this post. Turns out it has nothing to do with the gardening implement, and everything to do with spades as the highest ranking suit in the card game of bridge. Knowledge is power, kids.) Anyway, enough about language. Everyone say hello to Monica, the lovely gal behind today’s Fresh Raspberry French Silk Pie.
I first met Monica on Instagram (where I knew her only as @themovementmenu). But I knew she posted crazy-delicious-looking foodporn, and she was, well, one of the friendliest accounts around! Full of energy, writing back to the folks that took the time to comment, and captioning her posts with genuine bubbly enthusiasm. Check out one of my favorite posts of her below, and give her a follow for more paleo(ish) inspo.
When I heard Monica had a cookbook in the works, I reached out to share the word. Called Paleo Baking, it’s already available for pre-order (!) and will arrive September 20, 2016. Since it’s a baking cookbook, it’ll have everything from decadent layered cakes to quick & easy cookies and bar recipes, and plenty of (do I hear this right): DONUTS. Never fear if you don’t have a sweet tooth, there will be an entire savory chapter. Expect to find recipes for curried chicken pot pies (Jesus take the wheel) & pumpkin alfredo poutine (what the what). Anyway, this extravagant Fresh Raspberry French Silk Pie is just one of the dessert recipes found inside the book.
The picture above is one I took after testing the pie myself, and let me tell you, that recipe took some abuse and still turned out spectacularly.
- Did I chill my coconut cream before whipping? No (so it failed to form stiff peaks).
- Did I have a stand mixer to beat the filling to silky smoothness? No (and I whipped it too hard with a hand mixer).
- Did I fully cool the crust before filling it? No (and the filling turned to soup).
But! This recipe is such a gem that what turned out after a brief stint in the refrigerator was nothing short of luscious. Usually paleo baking recipes are temperamental, to say the least, but this one weathered the storm of my adaptations with delightful results. [bctt tweet=”Fresh Raspberry French Silk Pie by @themovementmenu will be the belle of your dessert repertoire.” username=”grokgrub “]
Give this pie a whirl, even if your kitchen isn’t stocked with a stand mixer and you don’t have time to chill the coconut cream (whip it until soft peaks form and follow the remainder of the recipe as written). Bisous!
- 2 cups (193 g) blanched almond flour
- ¼ tsp sea salt
- 2 tbsp (30 g) coconut oil or ghee, melted
- 1 large egg, at room temperature
- 4 oz (113 g) good-quality dark chocolate
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (121 g/237 ml) coconut cream or heavy cream
- 1½ sticks (6 oz [170 g]) butter, at room temperature
- 1 cup (192 g) coconut sugar
- 3 large eggs
- 6 oz (170 g) fresh raspberries
- Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients for a few seconds. Add the melted coconut oil and egg until the mixture forms a ball. Press the crust into a pie plate, up around the edges as well.
- Bake the almond flour crust in the oven for 12–15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
- Heat the chocolate in a microwave on medium power (about 60–120 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and set the chocolate aside to cool.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium bowl, and beat the coconut cream with a hand mixer on high speed until stiff peaks form (usually 2–3 minutes.) Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute. Add the coconut sugar and continue beating until light and fluffy, about 3–5 minutes. Pour in the cooled chocolate to the mixture and beat until well incorporated. Add 2 of the 3 eggs and beat on medium speed for about 3 minutes. Add the remaining egg and beat for another 3 minutes until the mixture is smooth.
- Fold the chilled coconut cream into the chocolate filling until no there are no visible
- white streaks left. Pour the filling into the prepared piecrust and smooth the top
- over with a spatula.
- Refrigerate the pie for at least 2–3 hours, but preferably overnight.
- Decorate the pie with the prepared coconut milk whipped cream and fresh raspberries. Voilà!