In a month our lease will be up, and we decided to change things up a bit, and go to California for a while. We have friends and family in both northern and southern Cal, so it will be great catching up with them. One in particular is a very close friend from college (where Andy and I met). He was a professor of ours who became a mentor, and our closest personal friend. After we graduated Dr. Murphy was there with us at our wedding. He was the first person I called after each of our babies was born. Through thick and thin he has been our greatest supporter, guidance counselor and trusted friend. I love him so much.
We are also really looking forward to admiring the new landscape, and all the new (to us) parks, museums, beaches, farmers markets, and more. We will be staying in wine country, but also traveling up the coast when our new book comes out in October. But I’ll tell you more about that later. I can’t wait to meet you!!!
So yesterday I was looking in my cabinet, which we fondly referred to as “the chocolate cabinet” during the making of Paleo Chocolate Lovers. I was thinking that we only have 4 weeks left before we drive to California, and so I should use up my ingredients. The first one that caught my eye was cacao butter. And in an instant I knew what I wanted to make. White chocolate pie. Sigh.
Of course when this pie came out all heavenly-like I kind of wished I had done it sooner so I could have included it in the book. But oh well. That’s what always happens. And this way you get to enjoy the recipe right away.
UPDATE: I found a terrible typo in this recipe, and I’m so very sorry. It was written nine ounces of cacao butter. Two ounces is correct. Also, the crust was too thick for the seven inch pan, so I cut it in half. If your pan is larger then double the crust ingredients.
White Chocolate Pie
dairy-free, Paleo, gluten-free
Paleo Pie Crust Ingredients
1 cup almond flour
4 soft pitted Medjool dates
pinch of sea salt
(double the crust for a larger pan)
Paleo Pie Ingredients
- Add the crust ingredients to the food processor fitted with the S blade, and puree until it begins to clump together.
- Firmly press the crust into a 7″ springform pan, and set it aside. Note: A larger springform pan or a pie dish would also work. Individual mason jars would also be sweet.
- Bring the coconut milk to a simmer in a saucepan and slowly whisk in the gelatin, until it is completely dissolved. (This may take several minutes.)
- Add the honey and vanilla to the coconut milk mixture, then transfer the liquids to the blender with a vent. Note: The vent is crucial so that the heat can escape while pureeing.
- Place the cacao butter in a bowl over a pot of barely simmering water. The water level should be a few inches below the bottom of the bowl. As soon as the butter is melted remove it from the heat, and add it to the other liquids.
- Puree until smooth, then pour over the crust.
- Refrigerate until set (at least a few hours).
- To serve the pie heat a chefs knife in hot water, then run the knife between the pie and the wall of the pan. Remove the wall and reheat the knife to slice. Best eaten room temperature.