This is a gluten free version of a pie I used to make almost weekly when I worked for the famed pastry chef Nanci Main. Nanci, with her partner Jimella, basically invented NW Cuisine and the local food movement back in the early 1980s – No Joke. James Beard found and championed them, but even with that, their contribution to the current state of fine dining goes mostly unknown.
Makes 2 pies
- 2.5 c. almond flour
- 1/2 c. coconut palm sugar
- 1/4 c. cocoa powder
- 3/4 c. coconut oil
- 16 oz. cream cheese
- 1.5 c. powdered sugar or coconut palm sugar
- 2 c. creamy peanut butter
- 1 c. heavy whipping cream
- 1 T. vanilla extract
- 6-8 oz. good quality chocolate
- 1/2 c. heavy cream
Prepare crusts by combining dry ingredients and then working in coconut oil. Rub a thin coat of oil on two pie pans, then divide between two pie pans and press firmly. Preheat oven to 350 degrees, bake for 10-12 minutes. Cool completely.
In a large bowl, mix cream cheese, peanut butter and sugar. In another bowl beat heavy whipping cream and vanilla until it whips into whipped cream. Fold whipped cream into peanut butter mixture until evenly combined. Spread into the two pie pans. Chill.
In a small saucepan, warm cream, but do not boil. Remove from heat, add chocolate and let sit for a few minutes, then stir vigorously until smooth. Pour over pies in whatever manner you prefer, whether in a design or coating the tops. Chill until set.
Chill finished pie for 2 hours at least before serving.