Crustless French Silk Pie
Someone had a birthday.
And she got to eat whatever she wanted. (Organic and white sugar free, of course.)
And the Engineer made sure she got to do whatever her heart wanted. Like breakfast in bed, going to the Farmer’s Market, gardening, and reading a book in the afternoon.
Did I mention having breakfast in bed?
With French Silk Pie.
Don’t worry, it was complimented with countertop yogurt.
The birthday girl also got to watch a movie late at night with a latte.
Getting older has its perks.
Ask for Crustless French Silk Pie for your birthday, or Valentine’s Day, or Mother’s Day, or because you just want to ask.
Crustless Honey French Silk Pie
- 1 cup coconut oil, softened
- 3/4 cup raw honey
- 12 tablespoons cocoa* (or 4 1-ounce squares unsweetened chocolate, melted and cooled)
- I tsp vanilla
- 4 farm fresh eggs, at room temperature
*I never purchase squares of unsweetened chocolate when they are called for in a recipe. To make your own unsweetened Baker’s chocolate that is equal to one ounce, melt 3 tablespoons unsweetened cocoa powder plus 1 tablespoon coconut oil or palm shortening.
- Beat coconut oil and honey in the mixer until smooth.
- With a face mask on, slowly beat in cocoa and vanilla, unless you like inhaling and coughing cocoa the rest of the day.
- Add eggs, one at a time. Allow the mixer to happily trot along at medium speed for 5 minutes after each addition.
- Pour into pie pan and chill in the fridge. I wouldn’t recommend that you allow any stinky things to remain in your fridge that would have the potential to taint the taste of the velvet treat.
- Top with whipped cream, if you desire. Due to the richness of this pie, I highly recommend at least a glass of raw milk.
This pie is . . . luxurious. Literally like silk in your mouth.
Yum!!! I am going to have to try this one!!! 🙂
Happy Birthday to you!! Sounds like a GREAT day …
That sounds amazing! I have all the ingredients in my kitchen now. I never buy the squares of chocolate either. My grandmo told me how to substitute, and I’ve done that ever since.
Robin . . . it is so so so amazing!! But rich, I will warn you!
I don’t usually buy baking chocolate either. I just added your recipe to my Evernote recipe file. Can’t wait to try it. Sounds amazing 🙂
Thanks Amanda! That Evernote does help keep one organized!!!!
I celebrated my birthday in the 18th but I think I’ll have to make myself a belated birthday dessert. This sounds too yummy to pass up!!
That’s the spirit!!!! Let me know if you do! I want to see a picture!
Happy birthday to you!!!
That pie looks great. Will have to try. I think I have all the stuff to make it!
Girl it is so good. By the way, your photos have been BEAUTIFUL!!!!
Happy Birthday – sounds like all your wishes came true!!
I am indeed blessed. Thanks!
I don’t keep coconut oil because it causes.. let’s just say grumblings in the belly of my husband. Is there another fat that you would suggest that would have a similar result? Of course I’ll unfortunately lose that hint of a coconut flavor too. 🙁
Traci, what brand of coconut oil do you use? It “could” be that the coconut oil is actually working as a detox on your hubby. But I would be interested to know what brand. Um . . . for the french silk, you can switch with butter . . . that is actually what the recipe calls for originally, but it won’t be as thick or hard as mine turned out.
The last kind that I tried was Nutiva, I know because I ordered it. Previously I had bought a brand from a local store and it started with a B. Barley’s? Something of that sort. It very well could be working as a detox on him but we’ve never made it long enough to find out because within a couple hours of eating he starts cramping so now he just avoids it. Doesn’t seem to flush a lot out of his system or anything but has a lot of pain. It hasn’t made sense for me to buy more yet, but if you have another brand that might be gentler I’d love to hear it. He compares it to the same level as his appendicitis as a child. I’ll have to try the pie with butter because it does look delicious.
Just had a thought that if the butter will make it softer, maybe I could make a “crust” out of almonds or something to hold it together. Or just eat it with a spoon, lol! It looks that good.
Yea . . .normally I use my whole wheat crust (look under recipes to the pumpkin pie/crust). But on this occassion I was trying to make life easier for the Hubby. But realized after the fact that this would be a great recipe for those avoiding white sugar or refined sugar and those who are gluten free!
I would highly recommend the Tropical Traditions . . . I have tried Nutivia and didn’t like it nearly as well. Consider getting it — there are lots of giveaways for it or just use the link I provided. But don’t tell him it is made with Coconut Oil. 🙂 See what happens.
Thanks for the tip! I’m not gluten free or sugar free but if something doesn’t NEED a traditional crust then I’ve been know to skip it. I love apple pie for example but an oatmeal crisp topping for apple crisp will solve my cravings on a non-holiday. Thanks again!
Oh my! That sounds so delicious! Perfect for the Birthday girl!!
Happy birthday!!!! Reading in the afternoon?? *jealous* 🙂