Chocolate Ganache Pie

The BEST low carb, gluten free, and dairy free pie you’ll ever eat! It’s so chocolatey, decadent and this Chocolate Ganache Pie is the perfect recipe for a holiday or special occasion!

Christmas came early for me, you guys. I mean, it’s only a couple days away but what I mean is this: my new favorite dessert was born. I can’t even tell you how psyched I am about this deliciousness. I know, I know, I say things are my favorite a lot.

I say things liiiike, “this is my fave” or “drizzling’s my fave” or “omg this is my new fave.” See a pattern? When I find things/make things/eat things that I’m really vibing, I go all in. Love it or leave it.

I think it’s time I tell you this. I’ve been lying. Those things are not my favorites. At the time I, in all honesty, thought they were, so I suppose it’s not a conscious type of lying. But, I feel like I want to take back ALLL the things I’ve said are my favorite desserts before because THIS. HOLY COW, YOU GUYS. THIS!!!

Jaryd came home from a work dinner with dessert for me (it’s a deal we’ve agreed upon) with a very similar chocolate pie. He took one bite of MY chocolate pie and was all like “ugh I feel like such a loser bringing home this (insert eye roll).” haha it was a funny moment but even he said it was his favorite dessert ever ever so you know it was good.

Here’s the best thing. You can make it ahead. Like make it, no big deal, store it away in your fridge and DONEZO. In my opinion the longer it sits in your fridge (ok ok to a certain extent) the better it gets. So don’t be shy. Make this the day before, don’t be stressing bout dessert.

So let’s do this, people!! Here’s how you make Chocolate Ganache Pie:

First, make the crust. In a bowl, whisk together the butter (or ghee for dairy free) and egg. Add the almond flour and sea salt and continue to whisk until everything is combined.

Then, grease the pie pan with coconut oil. I just bunched up some parchment paper, dipped it in a jar of coconut oil and rubbed it along the inside of the pan.

Place the crust into the pan and use your fingers to evenly spread it throughout. Then, whisk your second egg in a bowl and brush it on the edges and inside of the crust. Place it in the oven and bake for 10 – 12 minutes, until the inside and edges are golden brown.

While the crust is baking, place your butter (or ghee for dairy free) in a large bowl. Set aside. In a small saucepan over medium-high heat, combine the coconut cream, agave nectar, and vanilla. Bring to a simmer, stirring frequently for everything to be evenly combined.

Remove from the heat and pour into the bowl with the butter and chips. Allow the contents to sit in the bowl for a few minutes (things are melting and getting all happy up in hurr) and then whisk it until completely silky smooth and combined.

Pour the chocolate filling into the crust and place in the fridge for at least 3 hours. In my experience allowing it to sit overnight really enables it to firm up and elevate it magicalness 🙂 Sprinkle with some cocoa before serving.

Chocolate Ganache Pie

★★★★★ 5 from 5 reviews

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 20
• Cook Time: 12
• Total Time: 32
• Yield: serves 8 1x

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Description

The BEST low carb, gluten free, and dairy free pie you’ll ever eat! It’s so chocolatey, decadent and this Chocolate Ganache Pie is the perfect recipe for a holiday or special occasion!

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Scale 1x2x3x

Ingredients

Pie Crust:

• 4 tablespoons unsalted butter (or ghee)
• 1 egg
• 1 cup blanched almond flour
• 1/2 teaspoon sea salt
• 1 egg (whisked for brushing)

Chocolate Filling:

• 4 tablespoons butter (or ghee)
• 1 1/4 cups 60%cacao dark chocolate chips
• 1 can (13 oz.) coconut cream
• 3 tablespoons agave nectar (honey, maple syrup or coconut nectar works too)
• 1 teaspoon vanilla extract
• 1 teaspoon unsweetened cocoa powder (for sprinkling on top)

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Instructions

1. Preheat oven to 350F.
2. In a bowl, whisk together the butter (or ghee for dairy free) and egg.
3. Add the almond flour and sea salt and continue to whisk until everything is combined.
4. Then, grease the pie pan with coconut oil. I just bunched up some parchment paper, dipped it in a jar of coconut oil and rubbed it along the inside and bottom of the pie pan.
5. Place the crust into the pan and use your fingers to evenly spread it throughout.
6. Then, whisk your second egg in a bowl and brush it on the edges and inside of the crust.
7. Place it in the oven and bake for 10 – 12 minutes, until the inside and edges are golden brown.
8. While the crust is baking, place your butter (or ghee for dairy free) in a large bowl. Set aside.
9. In a small saucepan over medium-high heat, combine the coconut cream, agave nectar, and vanilla.
10. Bring to a simmer, stirring frequently for everything to be evenly combined.
11. Remove from the heat and pour into the bowl with the butter and chips.
12. Allow the contents to sit in the bowl for a few minutes and then whisk it until completely silky smooth and combined.
13. Pour the chocolate filling into the crust and place in the fridge for at least 3 hours. In my experience allowing it to sit overnight really enables it to firm up and elevate it magic 🙂
14. Sprinkle with some cocoa before serving.

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Notes

• Per slice: Calories 460; Fat 41.1g (Sat 14.6g); Protein 6.6g; Carb 21.7g (net carb 17.4g); Fiber 4.3g; Sodium 118mg

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Nutrition

• Serving Size: 8

Enjoy!! xo