This recipe was originally published in 2011.
You have to try this gluten-free, dairy-free recipe to believe it. Buckwheat flour and cocoa powder in the crust add flavor and nutrients. The chocolate-raspberry filling is smooth and rich with chocolate taste, ideal for Valentine’s Day. This pie can be made dairy-free and egg-free with excellent results.
Yields 10 servings
- 2 tablespoons buckwheat flour or mesquite flour
- 7/8 cup gluten-free all-purpose flour blend of choice
- ½ teaspoon xanthan gum (omit if already in your flour blend)
- 2 tablespoons unsweetened cocoa powder (not Dutch processed)
- 3 tablespoons granulated cane sugar or coconut palm sugar
- ¼ teaspoon sea salt
- ½ cup butter or dairy-free butter alternative
- 1 egg yolk or 3 tablespoons egg-free mayonnaise
- 1 tablespoon ice water
- 12 ounces bitter-sweet chocolate, coarsely chopped
- 1½ cups whipping cream or dairy-free whipping cream alternative
- 2 tablespoons butter or dairy-free butter alternative
- ¼ cup Chambord Raspberry Liqueur
- 1 pint fresh or frozen raspberries, rinsed
1To make the pie crust, combine the flours, xanthan gum (if blend does not contain it), cocoa, sugar and salt in the bowl of a large food processor. Cut in butter by pulsing mixture until crumbly. In a separate bowl, beat the egg yolk and ice water together. With the processor running, pour liquid mixture in via the feed tube to bind the pastry dough together. Once mixed and clumped together in a ball, remove the dough from the food processor and work into a flattened disc. Wrap with foil or plastic wrap and chill until cold.
2Preheat oven to 375°F. Grease a 9- or 10-inch pie pan (or 9x13-inch pan if doubling the recipe).
3Remove the dough from the refrigerator. It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.
4Place in preheated oven and bake for 20 minutes. Remove and let cool for 10 to 15 minutes before filling.
5To make the filling, place chocolate in the bowl of a large food processor and pulse until finely chopped.
6In a medium saucepan, gradually heat cream and butter just until boiling. Stir and remove from heat. Turn the food processor back on while pouring hot cream mixture through the feed tube into chopped chocolate, processing until smooth. Add the Chambord and process until mixed through.
7Spread the berries over the cooled, cooked crust to cover the surface. Pour the chocolate mixture over top of the berries. Refrigerate at least 2 hours, until set. Cut into small pieces and serve chilled on its own or topped with dairy-free whipped cream.