Silken Chocolate Pie
Our Silken Chocolate Pie is an impressive dessert and perfect for any occasion! A silky chocolate mousse is poured into a graham cracker and pretzel shell, and then topped with whipped cream and fresh berries – what more could you ask for?
What’s the secret ingredient in this Silken Chocolate Pie?
You’ll never guess the secret ingredient in this luscious pie – California Prune Purée. It enhances the flavor of the chocolate and adds a wonderful natural sweetness.
Prunes + Chocolate = A Match Made in Heaven
Attention all chocolate lovers: get ready for your new favorite combo! Prunes and chocolate are truly a match made in heaven. The rich caramel flavor and vanilla undertones of California Prunes intensify the flavor of the chocolate without making it overly sweet.
Baking with Prunes
You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.
Silken Chocolate Pie
Ingredients
For the Crust
- 1 sleeve honey graham crackers
- 1 cup pretzels
- 8 TBSP softened butter
- 1 tsp brown sugar
For the Filling
- 3 egg yolks plus 1 whole egg
- 1/3 cup sugar
- 1/4 cup corn starch
- 2 cups milk
- 1/4 cup California Prune Puree
- 1 tsp vanilla extract
- 2 1/2 cup semi-sweet or dark chocolate chips
For the Topping
- Whipped cream
- Fresh berries
Instructions
For the Crust
- Preheat oven to 350°F (180C). Blend graham crackers, pretzels, butter and brown sugar in a food processor or high-powered blender until the mixture resembles fine crumbs. Add butter and pulse until fully combined. Press crust into 12 mini tartlet pans (4-inch/ 10 cm) or 2 standard-sized (9-inch / 23 cm ) tart pans. Bake for 5-6 minutes or until golden and fragrant. Cool crusts completely before filling.
For the Filling
- Heat eggs, sugar and corn starch in a small saucepan over very low heat. Whisk constantly until the mixture is smooth, about 5 minutes. Slowly increase heat to medium and stir in milk, prune puree, and vanilla extract. When well incorporated, add chocolate chips and combine until fully melted. Keep whisking until the mixture thickens, about 3-4 minutes more.
- Distribute filling evenly between crusts. Cover and refrigerate at least three hours before serving, or until fully set.
To Serve:
- Serve with freshly whipped cream and berries.
Notes
Nutrition
Love this Silken Chocolate Pie? Try these delicious desserts
Chocolate Fudge Cake
You’d never guess that this rich chocolate cake is gluten and grain-free! This healthier take on traditional chocolate cake is truly the perfect dessert.
Vegan Peppermint Brownies
Obviously, these Peppermint Brownies from Displaced Housewife are the perfect holiday dessert – minty, fudgy and incredibly delicious!
Miso Prune Blondie with Chocolate Drizzle
Our friend Britney paired naturally sweet California prunes with the salty umami of miso – and the results are simply magical. You’ll love these Miso Prune Blondies from Britney Breaks Bread!
Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.
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