Chocolate “French Silk” Pie

When I was a kid, French Silk pie from Bakers Square was always one of the desserts for our Thanksgiving gathering.  Rich, delicious and a once a year treat for me and the rest of my family.  I hadn’t thought about this pie until my friend, Gregg, who was recently diagnosed with type 2 diabetes, told me how much he misses French Silk pie!  I took on the challenge to make a version that is much lower in sugar and carbs and completely dairy free!  Make this with caution though… you might be tempted to eat the whole thing at once!



  • 1 and 3/4 cup of almond flour
  • 1/4 tsp sea salt
  • 1 egg
  • 2 TBSP coconut oil


  • 3 1/2 cups coconut milk (full fat)
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 tablespoons arrowroot powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut palm sugar
  • 1/2 cup semi-sweet chocolate
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees.

In a food processor, blend together almond flour and sea salt.  Then add in the egg and coconut oil and pulse until a dough forms.  With your hands, press dough into a 10″ pie pan.  If you have a smaller pan, you will have extra filling.

Bake crust for 8-10 minutes.

While crust is cooling, make the filling.

**3.5 cups of coconut milk equates to about 1.5 cans.  When you open up the cans of coconut milk, make sure you mix well before using because the cream will solidify towards the top of the can while the watery liquid will make up the bottom of the cans.

Whisk the coconut milk and cocoa powder in a medium sauce pan. Add the arrowroot powder, salt and coconut palm sugar and whisk further.

Bring it to a boil.

Reduce to simmer for 1-2 minutes until it thickens like a pudding.

Remove from heat and add chocolate chips. Stir until smooth. Set aside.

In a large bowl mix together (with an electric mixer) the eggs, egg yolks and vanilla.

Pour a small amount of the chocolate mixture into the egg mixture and blend on low (you don’t want to add it all at once and risk scrambling the eggs!!). Slowly add more of the chocolate mixture until all of the chocolate mixture is incorporated.

Pour into prepared pie shell.

Bake for 25 – 30 minutes.

Cool slightly then refrigerate until completely chilled, about 4 hours.

You can top with whipped cream (dairy or dairy free) and sprinkle with mini chocolate chips (all of this is optional)!

Serve this at your next Thanksgiving and you will be the hit of the party!