Healthy Chocolate Avocado Dream Pie Recipes

HEALTHY CHOCOLATE-AVOCADO DREAM PIE

Steps:

• Take a pre made crust and lay washed and dried raspberries along bottom of crust. In a double broiler melt chocolate chips with milk and vanilla. Add sweetener to taste. Mix well, and take off from heat after fully melted so that it does not burn. In a separate bowl mash up the avocado, or pulse in a food processor. Add in orange juice, Get all lumps out. After chocolate cools a bit mix it in with mashed avocado. This mixture should be thick and creamy. Test the sweetness level. Pour over raspberries and place in fridge to set.

CHOCOLATE AVOCADO DREAM PIE

Steps:

• Take a pre made vegan crust and lay washe'd and dried raspberries along bottom of crust.
• In a double boiler melt chocolate chips with soymilk and vanilla.
• Add sweetener to taste.
• Mix well, and take off from heat after fully melted so that it does not burn.
• In a separate bowl mash up the avocado, or pulse in a food processor.
• Add in orange juice,
• Get all lumps out.
• After chocolate cools a bit mix it in with mashed avocado.
• This mixture should be thick and creamy.
• Test the sweetness level.
• Pour over raspberries and place in fridge to set.
• Enjoy!
• Top with a vegan whipped cream topping, if desired.

CHOCOLATE AVOCADO CREAM PIE

Steps:

• Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking.
• Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
• Remove from heat, then whisk in chocolates, butter and vanilla.
• Cover and cool.
• Peel and chunk avocados. Beat until smooth.
• Spoon filling into crust and chill pie, loosely covered, at least 4 hours.
• Top with whipped cream or sweetened sour cream.
• Optional: You can add 1/2 teaspoon red chile flakes to give it a southwestern flavor.

CHOCOLATE DREAM PIE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.