Yes you read the title right. This is indeed a recipe for an amazing, delicious, simple chocolate pie and it's once again in collaboration with my friends over at Nature's Charm! In addition to a super smooth chocolate ganache, this pie also features a layer of their coconut salted caramel sauce and let me tell you it is just SO GOOD. I hope you give this recipe a go and love it as much as I did!
Crust:
400g all purpose flour
200g dairy free butter
110g white granulated sugar
0.5 tsp fine table salt*
75g cold water
Filling: 1 jar Nature's Charm coconut salted caramel sauce
2 tins Nature's Charm coconut whipping cream
500g vegan chocolate (preferably around 55-70% cocoa)
Method:
To make the dough, add the flour, sugar and salt to a bowl and whisk. Add chunks of dairy free butter and a pastry cutter/a fork/your fingers to slice it into small chunks (about the size of a pea) throughout the flour. Then, gradually add your ice cold water while carefully mixing until it begins to come together. You'll know it's done once it comes together as one shaggy dough that you can pat together into a disc. Make sure not to over mix. Wrap the dough in cling film and chill for at least 1 hour in the fridge. Roll it into a disc somewhere between about 0.75cm thick - using lots of flour to prevent it from sticking. Transfer it to a pie tin that's about 27.5cm in diameter. You can use a smaller pie tin too but you'll just have a bit more excess dough and filling. Trim away some of the excess dough until you have a few cm overhang and fold the rest on top of the edge of the tin. Crimp your crust as you like. Place in the fridge cool for 30 minutes. Then, poke the crust slightly with a fork, add a sheet of parchment paper into the tin, then some tin foil and pie weights (or dried beans or peas will work too) on top to prevent it from puffing up in the oven. Bake the crust at 200C for 30 minutes. Then remove the pie weights, turn the heat down to 175C and bake for another 10-15 minutes until the crust is fully cooked. Take it out and leave to cool.
Once the crust is at room temperature, spread one jar of Nature's Charm caramel sauce at the bottom of the crust and place in the fridge to set for at least 30 minutes. Chop your chocolate and add to a bowl. Heat 600ml of the whipping cream in a saucepan until it just starts to simmer and pour it over the chopped chocolate. Leave it for 2 minutes before stirring to form a smooth ganache. Pour into the pie crust on top of the caramel layer and place back in the fridge overnight to set up. (you might have a bit of ganache left over, if so you can use it to dip fresh fruit in!). Leave the rest of the whipping cream in the fridge overnight and beat into a whipped cream the morning after. Pipe on top of the pie before serving. You can also shave some chocolate on top for garnish.
Enjoy!
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