Thursday, December 14, 2017

Pareve Chocolate Cream Pie for Hannukah

Disclaimer: You do NOT have to be Jewish or to keep kosher to enjoy this pie.

Hannukah is a minor holiday, and it is not Jewish Christmas. That being said, I freaking love it, because it's all about deep-fried foods and it actually encourages a dairy-free lifestyle(that's pareve, by the way!). No mixing of meat and dairy means you get to see a lot of dairy-free stuff mixed in with kosher stuff when looking through Jewish cookbooks. There's freaking dairy-free gelt, for god's sake - and it's delicious.

It's currently the 3rd night of Hannukah, so you now have five more days to make this delicious chocolate cream pie that hasn't a drop of dairy in it. Yum!

A post shared by Chef Kolika (@wannabgourmande) on


And, yes, my sweater does say "Let's Get Lit."

Pareve Chocolate Cream Pie 
yields a 9" pie

Pie crust

  • 500 g AP flour
  • 250 g vegetable shortening
  • 1 egg
  • 10 g sugar
Custard
  • 1 egg plus 4 yolks
  • 113 g granulated sugar
  • 1/2 litre (500 ml) coconut milk
  • 65 g good cocoa powder
  • 20 g vegan butter(I love Earth Balance)
Garnish
  • Dairy-free whipped cream (365 makes a coconut milk whipped cream in a can!)
  • Pareve gelt
Roll out your dough between two greased sheets of parchment paper
for a mess-free baking situation! 
Make the pie crust adding the sugar to the flour and then cutting the fat into the flour with either a pastry cutter or your standing mixer with the paddle attachment. When the fat is pea-sized, add the egg and allow to mix until everything comes together. This actually makes enough crust for two nine-inch pies, but you might want to have extra crust in case you want to do something cool for the decorations around the edge. I stuck with a plain pinch finish on my own pie. Don't forget, though, to let the pie dough rest gently in your shell for a little while before trimming - this allows any glutens that may have formed to relax!

Poke a few holes in the bottom and then bake at 350 for about 15 minutes, or until the crust is golden-brown. Allow to cool.


To make the custard, add the coconut milk to a saucepot and heat. In a separate bowl, whisk together the sugar and the egg and yolks. This will be very thick, so don't be alarmed. Add in the cocoa powder using a spatula, spreading it as evenly as you can get it. Bring the coconut milk to a boil then splash about half of the hot liquid over the egg-cocoa mixture to warm it and slacken it out a bit. Whisk well, then all of the liquid to the saucepot. Turn on the heat to medium high and whisk constantly until it thickens, or when it reaches 185 degrees F/85 degrees C. Remove from the heat, add in the chilled butter, and scrape into your pie shell. Give the pie custard a solid shimmy or two to remove any bubbles and let chill in the fridge, uncovered, for at least 2 hours.

Once the pie is set, you can go ahead and garnish the pie with a dairy-free whipped cream and gelt coins. It sets up quite nicely, thanks to the whole egg, but you can add an extra bit of security in the setting realm by adding a vegan gelatin to the custard. Frankly, I think it works great just on its own.

Serve for dessert after eating a bunch of deep-fried latke goodness. I actually had this for dessert with a friend after he made us some deep-fried beer-battered fish tacos for the 1st night of Hannukah. Fun times!

Happy baking and happy eating - and Happy Hannukah!

Now get out there and wear an ugly Hannukah sweater. You won't regret it. 

Seriously. I've never gotten so many compliments on a sweater in my life. Get out there and do it.