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
- 1⅔ cups chocolate chips
- 6 large eggs, separated
- 1 tablespoon honey
- ¼ teaspoon celtic sea salt
- 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
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!
There appears to be a broken link in this recipe in the ingredients list for 1⅔ chocolate chips. No need to post this comment!
Susan, thanks! We’ve fixed this :-)
Dorothy Scherr says
My grandmother taught me a lot making candy and especially chocolate. She showed me how to bring a pot of water to a slow boil, and place chocolate in a glass or metal pot over the simmering water, but not touching it. She also monitored the temperature, although soft ball etc might not be necessary. And she stirred with a special wooden spoon. This avoids the problem of overcooking the chocolate. Or having it seize up or even scorch. Why recipes now delete this detail and go directly to a stovetop or microwave procedure, I don’t know. Elana, did you start out with the double boiler technique and then drop it?
Dorothy, I started using the single pot method over very low heat in 2005 and it was totally uncommon then, now I see it everywhere. I don’t use a microwave :-)
Melissa D says
When I added the yolk mixture it got super thick! Like a paste! There’s NO WAY I can fold egg whites into this! What do I do now? What did I do wrong?
Elana Amsterdam says
Sounds like you may have overheated your chocolate and that it likely “seized” up. Unfortunately, once chocolate has seized and gotten stiff there is now way to repair it that I know of.
BJ Appelgren says
Since i put this in a pie crust that said, “and bake according to pie instructions” I got stuck because the mousse isn’t cooked. Had to find another source. Just thought you’d want to know. I will be experimenting this morning and see if it worked out.
nlp course says
Looks tasty, thanks for sharing this. I’m sure a lot of your readers would love to try this.