A wonderful decedent but not-too-rich pie with a press-in crust with a chocolate base and caramel top layer. Finished with coconut whipped cream, honey-sugared peanuts and toasted coconut flakes. Love at first bite! Gluten Free too!
Is this a delicious pie that just happens to be Vegan? ALL will enjoy this one!
I cleverly use coconut milk instead of heavy cream.
Did you know: that 1 cup of coconut milk has 60% fat, while heavy cream contains 90% fat; both with the same amount of protein. What’s important too is that coconut milk has 91% less saturated fat than heavy cream!
This easy press in crust uses granola (I make my own… or purchase), melted coconut oil and toasted coconut – that’s it!
Pressed into a deep dish pie plate (I love this one!) ~ and popped in the freezer for 15 minutes, no baking necessary!
How to Make This Pie:
- Process granola and toasted coconut in a small food processor (the one I use & love!) Add warmed coconut oil, mix and press into a pie pan. Freeze 15 minutes, no baking required!
- Melt coconut milk with Ghirardelli dark chocolate chips (these please!) Add vanilla, whisk until smooth.
- Add chocolate mixture to bottom of the crust. Refrigerate 45 minutes.
- Make Caramel Topping, cool, then add on top of the chocolate layer (I left a little opening in the center for contrast.) Refrigerate until cold and firm.
- Make coconut whipped cream – can be made a day ahead of time. Dollop around the edge of the pie, or use a piping bag.
- Make my “Karen’s Easy Honey Peanuts” or purchase. Top pie with Peanuts and Toasted Coconut flakes.
- Can be made a few days I advance! (Yea!) I would add whipped coconut cream, peanuts & toasted coconut just before serving.
This pie has it all! Deep chocolate flavor, but not heavy or too sweet. The caramel layer adds that butterscotch-y flavor, but uses no butter – coconut palm sugar lends the flavor.
Topping can be made in advance:
- Coconut Whipped Cream, easy and a wonderful flavor.
- “Karen’s Easy Honey Peanuts” This is my recipe I love to make! You can purchase them too…
- Toasted Coconut – just a few minutes in the oven will lightly toast them.
Enjoy a slice of heaven… just happens to be Vegan & Gluten Free!
Cheers to a delicious Thanksgiving,
Karen
This is by far the best pie that I have ever made and is gluten free !!
Thank you Dave! Wow – great review, much appreciated.
😀Karen
Been looking for a gluten free decadent chocolate dessert, found it!
Found it to be quite easy to make, and was very chocolaty yet light in texture.
I use cornstarch to thicken, 2 1/2 tablespoons. Funny how the honey peanut garnish took it to another level.
Hi Anna ~ Happy to hear you enjoyed the Chocolate Caramel Pie! I love it too.
Cornstarch can be used like you did, with a little more than arrowroot… good job.
😀Karen
Really loved this pie! Made with gluten free graham cracker crumbs. Was such a hit. The honey peanuts were the perfect topping, will make this recipe again. Put extra in the freezer for another day.
Hi Pamela- Thank you for this review, and so pleased you loved the pie! Yes, I agree; honey peanuts are yummy and a nice crunchy topping.
😀Karen