Gluten Free Mexican Chocolate Orange Silk Pie

Gluten Free Mexican Chocolate orange silk pie is a French silk pie with a Mexican chocolate play on it. But don’t worry It still has all the traditional chocolate goodness of a French silk. It just takes it up a notch by having the addition of spice and orange flavoring. Which will take your tastesbuds to a whole different place.

I got my inspiration for this pie from the Mexican chocolate sold in stores and the minnorcan spice hot chocolate that they sell in Saint Augustine, Florida. If you have never been to Saint Augustine you should definitely check it out. It is the oldest city in the US and is home to the fountain of youth. So called because everyone who drank of it lived into their 90’s instead of 50s and 60s like back in Spain. Which was where they had originated from.

Its definitely a really neat place, and worth at least a weeks vacation to really take everything in that is in the area. If you are traveling through Florida definitely stop through Saint Augustine, you will not regret it.

But moving on to the recipe. This pie is made with a gluten free pie crust and of course the filling and topping are also gluten free. This pie is also versatile because it can also be made with dairy or can be completely dairy free and vegan if you so desire.

I do hope you enjoy this delicious chocolatey spicy pie!

Gluten Free Mexican Chocolate Orange Silk Pie

Pie Crust:

• 1 Gluten Free Coconut Flour Pie crust

Chocolate Filling:

• 1 cup coconut cream or whipping cream
• 4 large eggs
• 1 1/4 cups Allulose
• 8 ounces Lilys chocolate
• 1 1/2 cups butter
• 2-3 tsp Orange extract
• 3 tsps Cinnamon
• 1/4 tsp Cayenne

Whipped Topping:

• 1 cup coconut cream or whipping cream
• 1 Tbsp Allulose
• 1/4 tsp Cocoa
• 1/4 tsp Cinnamon

1. If using coconut cream, 24 hours before making your pie filling put your cans of coconut milk in the refrigerator.
2. 24 hours later heat chocolate over medium heat in a double boiler, or put a metal or heatproof glass bowl over a pot of water. Stir till chocolate is melted
3. Whip the coconut cream until it resembles a whipped cream and is not runny, if using whipping cream, whip till peaks start to form. The cream will be added to the chocolate pie filling later on. Set the coconut cream or whipping cream in the fridge to keep cool as you make the rest of the filling. 
4. Next, heat a small sauce pan to medium low. Add your sweetener and eggs.
5. Wisk eggs and sugar together. Continue to mix till the temperature reaches160 F or till just warm to the touch. Remove from heat.
6. Next, stir your melted chocolate in with the egg and sugar mixture. 
7. Then use electric beaters or an immersion blender to beat the butter until it is light and fluffy.
8. Add the chocolate mixture to the whipped butter and beat at medium speed until well incorporated. 
9. Add 1 cup of the coconut cream or whipped cream you made in step 3 as well as your spices and orange flavoring. Beat the mixture at medium speed until combined.
10. Scoop the chocolate pie filling into your baked and cooled pie crust.
11. Add the remainder of the coconut cream or whipped cream to the top of the chocolate pie and use a sieve to dust the cream with cocoa and cinnamon, finish it off with some orange rind.
12. Enjoy!