This Paleo Chocolate Pie is a family favorite. The boys like to top it with homemade Whipped Cream. It is absolutely fantastic served that way! If you want to keep the recipe dairy-free, top it with my Coconut Whipped Cream. I hope you enjoy this Paleo Chocolate Pie as much as we do!
Paleo Chocolate Pie
Ingredients
- 1⅔ cups chocolate chips
- 6 large eggs, separated
- 1 tablespoon honey
- ¼ teaspoon celtic sea salt
Instructions
- In a saucepan, melt chocolate over very low heat; remove from heat
- In a medium bowl, beat egg yolks with honey for 1 minute with a hand blender
- In a large bowl, beat egg whites with a hand blender until stiff peaks form
- Stir egg yolk mixture into pot of warm chocolate
- Mix chocolate and yolks until combined; mixture will be slightly thickened, shiny and beautiful
- Stir salt into chocolate mixture
- Fold egg whites into chocolate mixture
- Transfer into cooked and cooled Pie Crust (page 79 The Gluten-Free Almond Flour Cookbook)
- Refrigerate for 3 hours
- Serve
Equipment
This quick and easy Paleo Chocolate Pie recipe is made with 4 ingredients. The recipe is based on one from Silvana Nardone’s book, Cooking for Isaiah. I met Silvana at Blogher Food in 2010. During the conference, we learned that in terms of our children, we have much in common. Silvana is the former editor-in-chief at Rachael Ray Everyday. She began cooking gluten-free after her son, Isiah, now 13 and very into basketball, was diagnosed as gluten intolerant. I too began my adventures into gluten-free cooking when my son Jacob (now 12 ½, and very into baseball) was diagnosed with celiac disease.
My son has been on a strict gluten-free diet since he was diagnosed with celiac disease in 2001. He’s a huge fan of this gluten-free Paleo Chocolate Pie recipe, and so are his friends. And they have no food restrictions whatsoever!
sue says
Looks amazing – can’t wait to make,
What do you do about raw egg concerns, though?
Jen @ keepitsimplefoods says
Wow, this sounds amazing and actually pretty easy! Thanks for sharing!
Michele says
I’ve used this crust for a similar recipe. I filled it with “No Moo Mousse” from cooktj.com. It’s a very simple filling, just chocolate and coconut milk. Yum!
Sarah says
Wow! I can’t believe that is all that goes into this pie. It looks so good! Think I will make this for Easter.
Thanks!
Jessy says
Wow, no flour whatsoever? And it sounds so simple! Thanks for sharing. :)
Jen says
Sounds delicious and looks beautiful.
I admit though, I still dont fully understand the term “fold” when describing how to combine egg whites with the yolk mixture. Can you please give me a blow by blow description of what you do, at what speed, and with which utensils?
Sadly, since Candida is the issue that inspires my gluten-free diet, it also requires that I am sugar-free and dairy-free. *sigh* I will make this for my husbnd and daughter, and watch them enjoy every bite!
Thank you,
Jen
Trinka says
Are you allowed stevia for a sugar sub on the Candida diet? I don’t see why you couldn’t make the pie with stevia and enjoy it as well.
Elizabeth Rangel says
This is amazing!!! Hats off to you and your artwork. I made torta de Pascualina for the first time and I was so proud of myself. I had my own spin on it. This reminds me of my cooking endeavors. WoW!! Impressed with you work and the photography.
Buen Provecho, Elana!!!
Hannah Marcotti says
I’m in love! Thanks Elana.
Megan says
Looks heavenly! I love how simple it is.
McKinzey says
This looks heavenly beyond heavenly! Are you going to BlogHer Food again this year?
Frannie Annie says
Was the instructions left out about cooking it? I’m uneasy about 6 raw eggs.