I made a pie. Not just any old pie either. This pie is absolutely amazing. The best part? The chocolate espresso ganache.
Mercy!
Let me tell you a little background on this pie, okay? A couple of weeks ago, my 92 year old Grandmother fell and broke her hip. As we were sitting in the surgical are waiting on them to take her back for the surgery to place a rod in her hip, my aunt started talking about how she wished she’d brought the book she was reading down from my Grandmother’s hospital room so that she could read it while we waited.
Starting to brush her comment off as simply wishing she had something to do, I casually asked her what book she was reading. You know, because I’m always in the market for a new book to add to the list of books I download but then don’t actually take the time to read for eons.
She said, “well, it’s a very interesting book. It’s called Wheat Belly.”
Immediately, I remembered the few weeks this past fall that I followed along with a grain-free diet with a few friends. I felt great during that time, but the grain-free eating didn’t last through the holiday season.
The more we discussed the book, the more I decided I really needed to take just one week to intentionally eat grain-free again. An experiment of sorts.
One of the first things I decided though was that I needed to be sure to have desserts that were rich, filling, and would quieten my sweet tooth a bit. Because planning out dessert before you even start thinking of breakfast is the thing to do!
This pie is grain free, gluten free, sugar free, and egg free. But let me tell you – it is definitely NOT flavor free!
If you aren’t concerned with any of the above, you can easily make this pie with a traditional pastry crust or even a graham cracker crust would be delicious. You can also use equal amounts of honey where I have used agave nectar, if you prefer.
Here’s how I make my Chocolate Espresso Ganache Pie.
Chocolate Espresso Ganache Pie Recipe
Ingredients
For the Crust:
- 3 cups (288 g) almond flour
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) kosher salt
- 4 tablespoons (57 g) butter, cold, diced (or coconut oil)
- 1 tablespoon (20 g) maple syrup
For the Chocolate Espresso Ganache:
- 12 ounces (340 g) chocolate chips
- 4 tablespoons (57 g) butter
- 1 cup (238 g) heavy cream
- 2 tablespoons (14 g) espresso powder
- 2 tablespoons (40 g) maple syrup
- 1/4 teaspoon (0.6 g) kosher salt
Instructions
For the crust:
- Preheat oven to 350 degree Fahrenheit.
- Combine almond flour, baking soda and salt into a large bowl. Cut in cold, diced butter with a pastry blender or forks until the butter is in small pieces. Stir in maple syrup.
- Press crust dough into the bottom of pie pan.
- Bake for 20-30 minutes until crust is lightly golden brown.
- Remove from oven.
For the Chocolate Espresso Ganache filling:
- Add about 2 inches of water to a medium size saucepan over medium-low heat.
- Place chocolate chips and butter in a glass bowl and place bowl on top of saucepan to melt chocolate. Stir chocolate with a rubber spatula to help keep smooth as it melts.
- Add espresso powder to heavy cream and stir into chocolate. Add maple syrup and salt.
- Pour into baked pie crust. Place in the refrigerator for 4 hours to overnight to allow the pie to set.
- Serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I have the same question as Shirleine. I don’t see in the recipe that it calls for agave nectar. I’m confused.
Looks delicious!
Important question: You mention “You may also use equal amounts of honey in place of agave nectar in crust as well as filling.” However, I do not see honey or agave nectar in either the crust or filling ingredients. Has it been replaced with the maple syrup??
Sounds amazing! Curious if coconut cream would work in place of the heavy cream — any thoughts on that?
Hello Robyn.
I just finished making this pie for Thanksgiving. It was so much fun to make. I did not have to use a mixer. Wow! I did everything oven for the crust and the rest on the stove. I am licking the bowl and this chocolate with the butter, espresso and heavy cream, salt and agave nectar is so good. Let me pinch myself because I feel like I am in a dream. I have never tasted anything like this. Thanks so much. Where do you buy the almond flour? I had to order mine because I did not know where to get it local.
So my husband also follows a gluten free diet(most of the time). His birthday is this coming weekend, & I asked him last night what he wanted for a birthday dessert, and whether I should make it gluten free. He decided on chocolate pie, but not to worry about gluten free. I was looking through my pins for a chocolate pie, recipe and clicked over(he loves chocolate and espresso flavors), & was shocked to find a gluten free recipe + one that I already have all the ingredients for(is be a big bag of almond flour in my pantry).
It’s fate.
Can’t wait to make this. Thank you. 🙂
I’ve got to get on this right away!
Ok what an amazing pie! I think I can actually make that crust myself! 🙂
FIrst of all, this looks sinful and delicious! I cannot wait to try it.
Second of all, I personally eat a very low carb diet and I think that I feel fabulous for eating less grains. I have also lost so much weight. Carbohydrates slow your metabolism and is less natural for our bodies to digest.
So, I love this recipe and would love see more grain-free recipes if you come up with more!
Thanks!
Oh man. I need to get home from work and make this ASAP! I think I can eat the entire pie by myself 🙂
What a pie! Some of my favorite things all in one grain-free crust. Amazing!
Hope your grandmother is doing much better.