Tropical Pistachio Chocolate Dream Pie 🥭

Tropical Pistachio Chocolate Dream Pie 🥭

A delightful dairy-free and keto-friendly pie featuring a crunchy almond crust, a creamy pistachio kunafa filling with roasted coconut, and a rich dark chocolate ganache topping. This recipe is perfect for a healthy summer treat!

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Prep Time 30

Cook Time 15

Total Time 45

Servings 12 slices

Calories 350 kcal

Equipment

9-inch pie pan
Mixing Bowl
Food Processor
Dry skillet
Small Saucepan
Heatproof Bowl
Spatula

Ingredients

KETO PIE CRUST

1.5 cups Blanched almond flour
3 tablespoons Coconut flour
3.7 oz Softened butter
1/4 cup Erythritol or powdered monk fruit sweetener
sea salt Pinch

PISTACHIO KUNAFA FILLING

1 cup Unsalted pistachios (soaked in hot water 30 min, drained, peeled)
1/2 tsp Matcha powder
1/4 cup Full-fat canned coconut milk
3 tablespoons Powdered monk fruit or erythritol sweetener
2 tablespoons Coconut oil
1 cup Unsweetened shredded coconut (roasted in a dry pan until golden)
sea salt Pinch

DAIRY-FREE CHOCOLATE GANACHE TOPPING

1/2 cup Canned coconut milk
3.5 oz Sugar-free dark chocolate (or 70%+ chocolate), chopped

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, simply combine the almond flour, coconut flour, sweetener, and a pinch of salt.
Add in the softened butter and mix well until a consistent dough forms.
Press this dough evenly into the bottom and up the sides of a greased 9-inch pie pan.
Bake for 12 to 15 minutes, or until it turns lightly golden. Allow it to cool completely before you add the delicious filling.
In a dry skillet over medium heat, gently roast the shredded coconut until it's golden and smells wonderful. Set it aside to cool.
Using a food processor, blend the soaked pistachios until they become a thick, creamy paste.
Now, add the matcha powder, coconut milk, sweetener, coconut oil, and salt. Continue to blend until the mixture is beautifully smooth.
Gently fold in the roasted coconut flakes. This adds a lovely texture to your filling.
Spread this flavorful pistachio mixture evenly into your cooled pie crust.
In a small saucepan, gently heat the coconut milk until it just begins to simmer.
Pour the warm coconut milk over the chopped chocolate in a heatproof bowl. Let it sit for about 1 minute to melt, then stir until it's perfectly smooth and glossy.
Allow the ganache to cool slightly, then carefully pour it over the pistachio filling, smoothing it out with a spatula.

Notes

Nutrition Information (per serving):
Calories: 350
Total Carbs: N/A (Net Carbs: 4.5g)
Fats: 32g
Protein: 6.7g

This recipe is tagged as #SummerKetoDessert, #PistachioChocolatePie, #HealthySummerTreats, and #DairyFreeKetoDelight.