There are some things in this life that never disappoint — chocolate is one of them. During the holidays, I usually go a little off the rails, especially when it comes to chocolate and chocolate pie is a fave. In fact, it was the one thing I craved so much when I was preggers (besides steak tacos) that I actually ate half a pie — only once (don’t judge, if you check the conversion sheet, every girl is auto-allowed half a pie when she’s pregnant.) This year for Christmas, we’re at my MIL’s house in Maryland (it was snowing when we got here but now it’s in the 70s — go figure!) and we’re headed to my SIL’s house tonight for a little family gathering around the backyard fire pit.
This means there’ll be plenty of really tasty finger foods, served up by my BIL, Alan, who has such a good palate and a “no fear” attitude when it comes to food, that I keep trying to encourage him to start his own food truck revolution in the surrounding burbs of Baltimore. (Doubting he’s gonna ever take me up on that though, now that he’s a fancy government inspector.) *BONUS — he makes the best mixed drinks ever, always with a generous pour. 😉
Because Laurie and Alan will have the food and drinks covered, my MIL offered to bring dessert and she was going to stop and grab a chocolate pie from the store on the way over to her daughter’s house tonight. But, I intervened, offering to make two of the yummiest (and easiest!) chocolate pies ever. Though, the ones I’ll be taking tonight will be full-on gluten and dairy filled versions (even some processed ingredients – Egads!) when I make them at home, it’s usually dairy-free, gluten-free and just as easy and delicious.
Last night, after a full day out with the fam and trek to see Saving Mr. Banks with Tom Hanks and Emma Thompson (a must see if you like Thompson, Hanks, Poppins, P.L. Travers or Disney or, of course, if you’re breathing.) I came back to the MIL’s kitchen at 11pm and whipped up two decadently delicious pies in no time (15 mins each) — and now you can too!
Happy holidays and — You’re Welcome.
Easy Peasy Choco-Breezy Pie
12 ounces of Ghiradelli 60% Cacao Bittersweet chocolate chips
1.5 cups heavy cream
1/4 cup of powdered sugar
2 tsp vanilla
Crust & Topping:
1 chocolate cookie crumb crust
1 can of real whipped cream or 1 pt of heavy cream whipped
2 to 4 ounces of shaved chocolate to top the cream
Melt the chocolate in a double boiler (or in a bowl over a pot of boiling water.) Set aside and let cool to room temp while you’re whipping the cream with vanilla and powdered sugar. Once the cream has been whipped to medium peaks, pour in chocolate, continuing to whip, until peaks are more stiff, be careful not to go too far and break your whip. Cover and let set at least 4 hours or overnight. When ready to serve top with freshly whipped or convenient canned cream and chocolate shavings. Serves 6 to 8
Easy Peasy Choco-Coco-Breezy Pie (*DF, GF)
This version is (nearly, depending on the chips you use) dairy-free, gluten-free and every bit as delicious (actually, I think more so!) I sometimes do this with a shredded coconut crust too. They make great mini pies too, if you shape them in cupcake tins.
12 ounces of bittersweet chocolate chips (Here’s a list of DF chocolate purveyors)
1.5 cups canned coconut cream (Trader Joes is a fave)
1/4 cup of coconut palm sugar (powdered in a coffee grinder)
2 tsp Madagasccar Bourbon vanilla extract
Melt the chocolate in a double boiler (or in a bowl over a pot of boiling water.) Set aside and let cool to room temp while you’re whipping the cream with vanilla and powdered sugar. Once the cream has been whipped to medium peaks, pour in chocolate, continuing to whip, until peaks are more stiff, be careful not to go too far and break your whip.
Crust & Topping:
- 1 box Kinnikinnick Foods KinniKritters Animal Cookies Gluten Free Chocolate — 8 oz
- 4Tbsp melted coconut oil
- 1 can of coconut cream, whipped
- 2 to 4 ounces of shaved chocolate to top the cream
Run chocolate cookies through the food processor (or put in a big storage bag and beat with a meat mallet until crumbly) mix with the melted coconut oil thoroughly and press into the pan. Let sit in the fridge for 30 min to firm up before adding the filling. Then fill pie and cover and let set at least 4 hours or overnight.When ready to serve top with freshly whipped coconut cream and chocolate shavings. Serves 6 to 8