Chocolate Velvet Pie

Brynie Greisman Brynie Greisman
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This pie uses healthful ingredients to give you a dessert that doesn’t compromise on flavor or texture. The coconut cream gives it an irresistible creamy texture, but it doesn’t taste like coconut. The cinnamon and coffee are background notes that enhance the chocolate flavor. Welcome your new pie!

40m 10
Easy Vegetarian Pescatarian Vegan Parve Freezer-Friendly

Contains: Gluten, Wheat

Directions

Prepare the Crust

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Place all ingredients in a medium-size bowl and mix to combine.

  3. Press onto the bottom and sides of a greased pie dish. Bake for eight to 10 minutes. Cool.

Prepare the Filling

  1. Place all ingredients in a large bowl. Blend with an immersion blender until creamy. Pour into the cooled crust, smoothing the top. Garnish with grated chocolate, if desired.

  2. Freeze. Remove from freezer a few minutes before serving.

Credits

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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1 Comment

Mariya •

any sub for liquor & cream? Can u just use reg coffee/espresso? & almond/oat milk or something?

Raquel Malul Kosher.com Team •
Reply to Mariya

The liquor can be replaced with any liquid such as non-dairy milk. The can coconut cream is almost a heavy cream substitute so I'd say you can replace it with a non-dairy whipping cream.