Chocolate Sweet Potato Crustless Pie Recipes

CHOCOLATE SWEET POTATO PIE (VEGAN AND GLUTEN-FREE)

Steps:

• Set oven to 350 degrees Fahrenheit.
• Place the dates and water in a food processor and process until a thick paste forms. It doesn't need to be completely smooth (there can still be some small chunks of dates).
• Add pecans and oats to the food processor and process until evenly combined. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
• Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
• Allow the crust to cool before adding the filling.
• In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
• Pour the filling onto the baked crust and spread it out evenly.
• Chill the pie in the fridge for at least 2 hours to allow it to firm up. Leave it in the fridge for longer before eating if it isn't firm enough.

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat the oven to 400 degrees.
• Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
• Let cool, then peel and remove any dark spots.
• In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth
• Pour the pie filling into the pre-made pie crust
• Bake in the oven for 50 minutes or until set.
• Remove from oven and place onto a cooling rack to cool to room temp.
• Once cooled, place pie into the fridge for overnight
• Using a small pot, bring the heavy whipping cream to a boil
• Pour over the 1 C chocolate chips in a medium bowl
• Allow to sit for 1 minute before whisking until smooth
• Pour the ganache over the sweet potato pie and smooth evenly
• Sprinkle the mini chocolate chips on top
• Place into the fridge and allow the ganache to set for an hour before serving
• Enjoy!

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat the oven to 375°F and grease a round pie pan with coconut oil.
• To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
• Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
• Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
• Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
• To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
• Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
• When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!

CHOCOLATE SWEET POTATO PIE

Steps:

• Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.

SIMPLE CRUSTLESS SWEET POTATO PIE

Steps:

• Beat eggs, then the sugar and flour.
• Add everything else and beat together.
• Grease a 9" pie pan with cooking spray, then pour the mixture inches Bake at 400F for 35-40 minutes.

SWEET POTATO PIE WITH CHOCOLATE CRUMB CRUST AND POURING CUSTARD RECIPE - (4.4/5)

Steps:

• FILLING: Preheat oven to 375ºF. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. Using electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree (reserve andy remainder for another use), half and half and next 9 ingredients. (Filling can be prepared 1 day ahead; refrigerate. Let stand 1 hour at room temperature before continuing.) CRUST: Preheat oven to 350ºF. Lightly butter 10-inch pie pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour pie filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely. (Can be prepared 6 hours ahead). Cut pie into wedges. Transfer to plates. Pour custard around pie. Sprinkle custard with pistachios and serve. POURING CUSTARD: Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Scald milk. Remove from heat. Cover and let steep 20 minutes. Using electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Strain milk. Gradually beat into egg mixture. Return mixture to sauce pan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not bowl. Stain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead).

CRUSTLESS BANANA-CHOCOLATE PIE

Steps:

• Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate.
• In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours.
• Serve with FREE whipped topping if desired.