Yes it's gluten free. Yes it's mostly dairy free. Yes it's amazing. Creamy chocolate filling on a macaroon crust, drizzled with caramel.
We have still been celebrating my roommate's graduation around here. This past weekend we had her family and friends over for dessert. So of course that meant time in the kitchen making gluten free, mostly dairy free desserts she could eat and enjoy.
I always hate it when people make gluten free versions of desserts and cakes and say they taste the same. They don't. I'm sorry. They just don't. Swapping out regular flour and putting in gluten free flour just doesn't make for the same flavor or consistency. So I decided I wanted to figure out something that didn't require flour or most dairy products.
I have a few go-to recipes for gluten free, dairy free desserts, but I wanted to make something special to celebrate her accomplishments. After researching recipes, I came up with this recipe, a mashup of a number of recipes.
This pie has a coconut macaroon crust, a french silk chocolate filling, a coconut caramel topping, and is topped with coconut whipped cream. You don't even think about the lack of gluten or dairy (aside from butter) when you are eating it. Just make sure you have other people to share it with as it is pretty rich.
Macaroon crust
2 cups shredded unsweetened coconut
1 egg white
2 tablespoons honey
2 tablespoons butter melted
Filling
3 1/2 ounces dark chocolate melted
1/2 cup butter softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
Coconut whipped cream (or whipped cream)
Preheat the oven to 325. Lightly grease an 8-9 inch pie plate. Combine all the ingredients for the crust. Stir together until everything is combined. Press the mixture into pie plate. Bake about 10-15 minutes, until the edges are lightly browned. Let cool.
Meanwhile, microwave the chocolate in a small bowl for 30 seconds. Take out and stir. Repeat until chocolate is completely melted. While mixer is running on low, add the chocolate and vanilla to the butter mixture. Scrape down sides.
With mixer on medium speed, add 1 egg. Beat for another 5 minutes. Scrape down sides, and add the other egg. Beat another 5 minutes, scraping sides occasionally.
Pour filling into the macaroon crust. Refrigerate at least 1 hour.
Drizzle caramel sauce on top of pie. If desired, freeze about 5 minutes to firm up caramel and make spreading coconut cream easier. Spread whipped coconut cream on top of caramel. Serve and enjoy!
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