AIP Salted “Chocolate” Cream Pie

http://www.grazedandenthused.com/#!AIP-Salted-Chocolate-Cream-Pie-Ottos-Cassava-Flour-Giveaway/cu6k/54fc6e820cf27b8ab24760ff

Serves 6-8 | Cook Time 40 minutes | Sets in fridge 3 hours

Coconut-Free Paleo Version

I promised a reader that I would provide suggestions for a coconut-free version of this pie!  I do not know of a Paleo coconut-free whipped cream though! I have not made this version of the pie, but from my experience with Paleo baking, I believe these suggestions will yield a similar result – possibly even tastier with the use of ghee!

– Replace palm shortening/coconut oil 1:1 with ghee

– Steam sweet potatoes for 15 minutes. Remove water from the pan and toss the cooked sweet potatoes, honey, and 1/4 cup ghee or lard in saucepan until it comes to a low boil. Let simmer for 5 minutes. Proceed with step 8.

yield:8 slices
servings:8
prep time:15 min
cook time:40 min
ready in:4 min
grazedandenthused
Grazed & Enthused is a recipe website by Alaena Haber, a self-taught cook dedicated to providing free, unique, and dang tasty Paleo & AIP-Friendly recipes.
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Ingredients
  • AIP Salted "Chocolate" Cream Pie: 1 lb Japanese yam, peeled and chopped into ½ inch cubes*
  • 15 oz Coconut milk (full-fat)
  • 3 T Honey
  • 1 cup Otto’s cassava flour
  • ¼ tsp Sea salt
  • ½ tsp Cinnamon
  • ½ cup Spectrum all-vegetable shortening or coconut oil
  • 8 T Ice water
  • ½ cup Carob powder
  • 1 T Coconut oil
  • ½ tsp Sea salt
  • 1 tsp Gelatin
  • For Serving: 1/2 tsp Flaked sea salt and Smoked Sea Salt & Vanilla Whipped Cream (Vanilla reintroduction required)
  • *Japanese yam is a white flesh sweet potato with purple skin. It has a mild taste and starchier texture than regular yams, which cannot be substituted here. You can try other varieties of white sweet potato, but they may not be as creamy.
  • Smoked Sea Salt & Vanilla Whipped Cream: 7 oz Coconut cream, cold
  • 1 tsp Gelatin
  • 1/4 tsp Smoked sea salt
  • 1/2 tsp Vanilla bean powder (for AIP use vanilla powder)
Directions
  • Pie: Preheat oven to 300 degrees.
  • Combine the sweet potatoes and coconut milk in a medium saucepan. Bring to a low boil over medium heat and cook uncovered for 10 minutes. Stir in the honey and continue cooking for 8 more minutes. Remove from heat and set aside.
  • Cut palm shortening or coconut oil into small chunks and freeze on a large plate for 15 minutes while sweet potatoes cook.
  • Place cassava flour, ¼ tsp sea salt, cinnamon, and cold palm shortening or coconut oil in food processor. Pulse 20-30 times until the mixture looks crumbly. Add ice water in 2 T at a time, pulsing 10 times in between each addition, until a moist and crumbly dough forms.
  • Spoon dough into a glass pie dish. Press the dough firmly and evenly into the bottom and up the sides of the pie dish. Poke 10-15 holes into the bottom of the crust with a fork. Bake for 16 minutes. Increase oven temperature to 350 degrees and bake for another 7 minutes. The pie crust will rise slightly and be a light golden brown when finished.
  • Clean food processor and add all of the sweet potatoes and coconut milk from the saucepan along with the carob, coconut oil, ½ tsp sea salt, and gelatin. Process for at least 30-45 seconds until pureed and silky smooth.
  • Pour carob cream filling into baked pie crust and smooth with a rubber spatula. Place in refrigerator at least 3 hours to set.
  • Serve sprinkled with flaked sea salt and dollop of Smoked Vanilla Whipped Cream (or your preferred whipped cream recipe).
  • Cream: Using a hand mixer, whip coconut cream for 3-4 minutes. Stir in gelatin, smoked sea salt and vanilla, and whip for another 1-2 minutes until fluffy. Keep refrigerated until ready to serve.

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