Did you celebrate Pi Day this month? If you didn’t, you missed a big one — 3.1415 . . . Good luck waiting till 2115 to try it again. At any rate, we celebrated by making and eating lots of pie. My one daughter can’t have gluten, dairy or soy but really wanted a chocolate pie so I came up with this recipe. There is nothing healthy about this pie; marshmallow fluff is a major ingredient, but it is dairy-free and was deemed acceptable by all four kids.
Dairy-Free Chocolate Pie
1/4 c melted butter or dairy-free alternative (my dd can actually have butter but we used to use Earth’s Balance Soy Free Spread for her; it was the only butter substitute I found without soy and was pretty good too; it can be found at Wal-Mart among other places)
2 tbsp sugar
1 c almond meal
2 tbsp butter or alternative (see note above)
4 oz semi-sweet chocolate (Enjoy Life has a nice dairy-free chocolate)
7 oz marshmallow fluff
1 c almond milk, divided
1 packet gelatin
1. For crust, preheat oven to 350. Combine 1/4 cup melted butter, sugar and almond meal. Mix well. Press into pie pan and bake in preheated oven for 10-15 minutes. Allow to cool while you make the filling.
2. In a saucepan over medium-low heat, melt the 2 tbsp butter with semi-sweet chocolate and marshmallow fluff, stirring constantly until it is all melted and of uniform consistency. Remove from heat.
3. Put 1/2 c almond milk in a bowl and sprinkle with contents of gelatin packet. Stir.
4. Heat the remaining 1/2 c almond milk in microwave for 1 minute. Stir heated milk into gelatin mixture. Stir for 5 minutes until well combined and gelatin is thoroughly dissolved.
4. Stir almond milk mixture into marshmallow fluff mixture. Stir until smooth and well-combined. This can take a little time. It is easier if the fluff is still mostly melted. If it has cooled too much, you can always reheat it on the stove first.
5. Pour filling mixture onto crust and refrigerate until firm — at least a few hours but overnight is even better.