After searching some other food allergy blogs, I came up with this Chocolate Cream Pie. The crust was inspired by my friend over at Amazing and Atopic. She suggested using Enjoy Life sugar cookies as a crust. How easy and delicious! I simply used the cookies like I would graham crackers to make the crust.
|Enjoy Life sugar cookie crust|
2 cups Enjoy Life Sugar Cookies, crushed
3 Tbsp milk-free butter, melted (I used Earth Balance Soy Free)
Preheat oven to 350º. Mix together crushed cookies and melted butter. Press into pie plate. Bake for 8 minutes. Allow to cool completely before adding pie filling.
I came across this post from Milk Allergy Mom for chocolate mousse and decided it would be good as a pie for Thanksgiving. It's really simple!
Using the cream from 4 cans of coconut milk (get exact details here), whip in stand mixer while gradually adding cocoa and sweetener of your choice. I used powdered sugar to really make it sweet, but there are obviously more healthy options, such as honey, agave, or other natural sweeteners. Once I reached a desired flavor, I poured the chocolate mixture over my crust and sprinkled on some Enjoy Life chocolate chips.
I served this to my kiddos at Thanksgiving, but it didn't go over as well as I had hoped. They don't care too much for coconut milk, and the cocoa didn't cover the flavor enough. They did LOVE the crust though, so that's a keeper! I'll try another recipe for the filling of my next chocolate cream pie.