Variety of Pies

Melissa L.

Dairy Free Chocolate Truffle Pie

½ c. water

½ c. honey

1/3-1/2 c. cocoa

1/8 -1/4 tsp. salt

2 avocados, about 4-5 ounces apiece

½ c. coconut oil

1 tsp. vanilla

One 8” graham, crumb, or nut crust

Bring water and honey to a boil; add cocoa and salt.  Stir until smooth. (This ‘blooms’ the cocoa, bringing out the flavor)  Pour this into a blender or food processor.  Add the avocado pulp, coconut oil and vanilla.  Blend or process until smooth.  Pour into the pie crust.  Chill in the refrigerator 4 hours or until firm.  Let stand at room temperature for 10-30 minutes before serving to soften slightly.

Possible Variations:
Chocolate-Orange Truffle Pie:  replace the water with ½ cup orange juice, add 1 Tbsp. fresh orange zest or 6-8 drops orange essential oil

Chocolate-Peanut Butter Truffle Pie: Add 1/3 c. creamy peanut butter to the mixture before blending, and use the full ¼ tsp. salt.  Pour into the crust.  Melt 2 Tbsp. additional peanut butter, drop by teaspoons onto the top of the pie, and swirl gently with the tip of a spoon or butter knife.  Chill.

Chocolate-Mint Truffle Pie:  Two-color pie: Put everything in the blender except for the cocoa.  Pour half into a small mixing bowl and add 1 tsp. mint extract or 6-8 drops peppermint oil.  Mix well, then spread this on the bottom of the pie crust.  Put this in the freezer to set up a little while you mix the chocolate layer.   Add 1/3 c. cocoa to the remaining mixture in the blender; turn on high until smooth.  Pour over the mint layer, smooth out, and chill in the refrigerator.

One Color Mint Pie: Mix everything according to original instructions, except also add 1 tsp. mint extract or 6-8 drops peppermint oil.  Pour in and chill