Chocolate Silk Pie | Triumph Dining

Chocolate Silk PieSince I’ve been gluten-free for a while and expect people to accommodate my needs (to some extent at least), I have gotten better about asking others about their dietary needs as well. When I was asked to bring a gluten-free dessert for myself and one other person at a social event I made sure to reach out to see if that individual had any other restrictions. It’s a good thing that I did because I found out he’s gluten-free (Celiac), egg-free and dairy-free. There went my idea for an ice cream pie in a gluten-free crust. I had to go back to the drawing board.

Honestly, what did people do before the Internet? Did they have to scour the library for a cookbook with a recipe they could use? Luckily I don’t have to do that and I found a great, simple, easy and fairly healthy dessert to bring just by looking online. I followed the recipe below and used a MI-DEL gluten-free chocolate cookie pie crust from my local grocery store. The original recipe didn’t call for sugar but I thought it was a bit bitter without it.  

The recipe below, left at room temperature would also make a great gluten-free, dairy-free alternative to pudding. Frozen, the texture becomes more like ice cream.

Chocolate Silk Pie

  • 2 medium avocados
  • 3 large bananas
  • ¾ cup Dutch processed cocoa
  • ¼ cup milk of choice
  • 1 T molasses
  • ¼ cup confectioners’ sugar (optional)

Blend all ingredients into a blender until smooth. Pour into a gluten free crust and freeze for 4 hours or until set. Thaw for 20-30 minutes before serving. Top with your favorite whipped topping or berries.


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