Paleo Raspberry French Silk Pie
This Paleo Fresh Raspberry French Silk Pie has an almond flour crust filled with a super creamy chocolate pie filling. Fresh raspberries add brightness to this rich dessert.
Tonight, I’m leaving on a red-eye flight from San Diego to Athens, Greece and I could not be more excited. I have been wanting to go to Greece for many years…mostly because I’m pretty sure I could eat Greek food all day, every day and never get sick of it.
Athens is the first stop on a cruise through the Mediterranean, Italy, and ending in Barcelona, Spain – one of my favorite cities in the world. We have an extra few days before and after the cruise to spend time in Athens and Barcelona, respectively, and I can’t wait to eat my way through all the cities 😋 You can bet I’ll be Snapchatting as much of the trip as possible, if you want to follow along :) my username is bakeritablog.
While I’m gone, recipe posts will be going up as per usual but I doubt I’ll be able to spend much time on my computer, so my apologies if comments go unanswered through July 4th! Without further ado, let’s talk about the beautiful raspberry french silk pie gracing your screen!
This recipe comes to us today courtesy of my friend Monica from The Movement Menu! Monica lives in San Diego and we met for lunch earlier this year when I was visiting home and reconnected again a few weeks ago at the Everything Food Conference. She is an amazing Paleo chef and baker and she has a beautiful Paleo Baking cookbook coming out in September.
When she asked if I wanted to try a recipe or two before the book officially came out and share it with you all, I jumped at the chance to try some of the swoon-worthy looking desserts she has in the book. I immediately gravitated towards the beautiful Fresh Raspberry French Silk Pie to try out, and the clean plates proved I chose correctly.
The crust is made with almond flour, melted coconut oil, sea salt and an egg and it held together so well – I was amazed. I normally make SUCH a mess cutting pies and the crust ends up all torn and messy…but this one turned out perfectly. Unable to contain my excitement over the beautifully cut slice, I texted Monica right after cutting it to share my enthusiasm. She credited me at being good at slicing pie – I’m crediting the crust.
And oh my goooodness, that filling! The recipe calls for high quality dark chocolate so I grabbed some Alter Eco Blackout chocolate I had and even though the chocolate is a super dark 85% cocoa, the coconut sugar in the filling balanced out the sweetness perfectly.
After beating the butter and coconut sugar together for a while, I was nervous the coconut sugar would stay a little gritty, but after beating in the eggs, it was perfectly light, fluffy, and smooth. The filling takes a little bit of time by your stand mixer, but letting each ingredient get well beaten before adding the next is key to a perfectly creamy and fluffy French silk pie.
After the luscious filling is spread into the pie crust, it’s left to chill overnight. << That’s the hardest part of this whole process, but unfortunately, it’s necessary. Once chilled, you’re ready to cover with raspberries, slice, and serve!
For extra smooth slices, I ran the knife under scalding hot water before cutting – it’s a little trick I love to use when cutting something with a creamy filling because it helps the knife slide right through. The crust was super firm and sturdy which made cutting even more of a breeze, so you can get to the devouring part more quickly!
You’re definitely going to want to give this one a try, and be sure to preorder Monica’s beautiful Paleo Baking cookbook to try all the amazing recipes she’s developed. Enjoy!
Remember to #bakerita if you try the recipe!Print
For the crust
- 2 cups (193g) blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons (30g) coconut oil or ghee, melted
- 1 large egg (room temperature)
For the filling
- 4 oz (113g) good quality dark chocolate
- 1 teaspoon 5 ml vanilla extract
- 1½ cup (121g/237 ml) coconut cream, chilled
- 1 stick (6 oz/170g) butter (room temperature)
- 1 cup (192g) coconut sugar
- 3 large eggs
- 6 oz (170g) fresh raspberries
- Preheat the oven to 350ºF. Adjust the oven rack to the middle position.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients for a few seconds. Add the melted coconut oil and egg and mix until the mixture forms a ball. (Note: I don’t have a food processor, so I mixed all the ingredients for the crust in a large bowl with a silicon spatula and it turned out perfectly). Press the crust into a pie plate, up and around the edges as well.
- Bake the almond flour crust for 12-15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
- Heat the chocolate in the microwave on medium power (about 60-120 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla extract and set chocolate aside to cool.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium bowl and beat the coconut cream with a hand mixer on high speed until stiff peaks form, about 2-3 minutes. Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for 1 minute. Add the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the cooled chocolate and beat until well incorporated. Add 2 of the 3 eggs and beat on medium speed for about 3 minutes. Add the remaining egg and beat for another 3 minutes or until the mixture is smooth.
- Fold in the chilled coconut cream into the chocolate filling until there are no visible white streaks left. Pour the filling into the prepared pie crust and smooth the top over with a spatula.
- Refrigerate the pie for at least 2 or 3 hours, but preferably overnight.
- Decorate the pie with the fresh raspberries and serve.
Recipe from Paleo Baking by Monica Stevens Le (page 101)
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