Icebox pie brings back lots of memories of my grandmother. She loved her treats and made many of them homemade. These days, it seems we satisfy our cravings more with store bought treats, which desperately lack any sort of nutritional foundation. I say, make dessert healthy!
Creamy and thick yet not immensely heavy like those with mega sugar content…this paleo chocolate pie filling is rich and has extra good fats snuck right in. It pairs perfectly with my Coconut Macaroon Pie Crust!
- 4 egg whites
- 1 teaspoon vanilla
- 1 tablespoon honey
- 2 cups unsweetened dried shredded coconut
- 1.5 tablespoon potato starch
- 1.25 teaspoons stevia powder
- 1/4 cup coconut oil
- 1/2 cup + 2 tablespoons vegan chocolate chips
- 1/2 cup light canned coconut milk
- 1-2 tablespoons maple syrup
- pinch salt
- 3 whisked egg yolks
- 1 tsp vanilla
- 1 small-medium avocado
- Preheat oven to 325F.
- Whisk all 4 egg whites until frothy, add vanilla and honey and set aside.
- In a separate bowl combine coconut, potato starch, and stevia powder.
- Add egg white mixture to dry ingredients and combine well.
- In a greased pie tin, press in mixture evenly, in center and up sides of tin.
- Bake for 15 minutes or until edges start to brown
- Start by melting coconut oil and chocolate chips over medium heat.
- Once melted add in coconut milk, maple syrup, and salt. Note: I try to keep sweeteners to a minimum so i used only one tablespoon maple syrup; if you prefer it to be sweeter you can add another tablespoon.
- Now slowly add in egg yolks while stirring continuously.
- Allow chocolate mixture to heat and thicken (continue stirring).
- Once mixture reaches a pudding like consistency remove from heat, add vanilla, and add to blender.
- Add peeled and pitted avocado to blender and puree until smooth.
- Pour filling into pie crust and refrigerate for an hour or more to set.