Jillian’s getting a bit tired of cakes and cupcakes. Which is a shame, because they’re my favorite dessert to eat! I could easily pass a tray of cookies without thinking twice, but if you put a plate of cupcakes anywhere in my vicinity… watch out! It’s the icing. It really is.
But lately, when Jillian has a birthday party to attend, and I need to pack her an allergy-friendly treat to eat in place of the store-bought birthday cake she can’t have, she’s been asking for different things. I used to always pack her a vanilla chocolate chip cupcake with white icing and sprinkles. It was her favorite. Well, either she got over that or she’s been to one too many birthday parties.
So for her 11th birthday a couple weeks ago, I was not surprised at all when she picked something completely different for her dessert…
Chocolate Raspberry Pie!
I loooooooooove this pie! It tastes absolutely delicious. Not too sweet and not too tart. The perfect combination of chocolate and raspberries. And the best part? It’s the easiest pie you’ll ever make!
This time I made it even easier by using a safe store-bought crust. I usually make my own pie crust, but to be honest… I’m tired. It’s hot. It’s summer in Florida. The kids are out of school and bored. And I’m 7 months pregnant. Keebler Shortbread Pie Crust to the rescue!
Ok, pie time. Ready?
Little Jilli-bean is getting quite handy with the electronics lately, and she made this lovely little image to show the ingredients you’ll need.
Pour half a can of coconut milk (about 3/4 of a cup) into a saucepan, along with 2 Tbsp of water and 2 Tbsp coconut oil. Turn the heat to medium.
Grab a big bowl, and dump in 1 cup of safe chocolate chips (we always use Enjoy Life Foods Semi-Sweet Mini Chips).
When the coconut mixture comes to a rolling boil, remove it from heat immediately and pour it right on top of the chocolate chips. Sit a plate or lid on top of it to seal in the heat, and leave it for 5 minutes. This will melt the chocolate chips.
While the chips are melting, grab a container of raspberries, pour them in a bowl and mash them with a fork until they’re all mushy. Set that aside.
Go back to your chocolate chip mixture when the 5 minutes is up, and whisk, whisk, whisk until you have a beautiful, creamy ganache. Gorgeous!
Now, dump your raspberry mush in the chocolate ganache, and give it a quick stir.
Pour it in your pie crust, and refrigerate overnight. You can refrigerate as little as 2-3 hours, but we’ve found that leaving it in overnight really helps it to set up the best.
The next day, you’ll have a gorgeous, absolutely beautiful chocolate raspberry pie waiting for you in the fridge. We like to decorate it with some more fresh raspberries at this point, and Jillian loves to add some of her safe whipped topping (Rice Whip).
We also like to double this recipe, because two pies are always better than one!
Jillian also made a YouTube video explaining the steps to making this super easy, super delicious pie! If you’ve got an allergy kiddo yourself, have them check out her YouTube channel, AllerJ. She shares allergy-friendly recipes, along with tips and tricks for handling food allergies as a tween. I’m one proud mama! 🙂
Here’s her video!
We adapted this recipe from Isa Chandra Moskowitz’s Vegan Pie in the Sky cookbook. Get it. Now! You have to! So many delicious pies!!!
- One safe store-bought or homemade shortbread pie crust
- 3/4 cup coconut milk (about half a can)
- 2 Tbsp coconut oil
- 2 Tbsp water
- 1 cup safe chocolate chips
- 1 8 oz. container of raspberries