For more yummy desserts in a jar, also try this strawberry shortcake in a jar, this mason jar apple pie and this apple parfait.
How to Make French Silk Pie in a Jar
Create the crust: Mix all the crust ingredients together in a bowl. Divide the mixture between four jars and press into the bottom of the jars. Refrigerate for 30 minutes.
Make the filling: Heat the coconut cream over medium heat. Once the cream starts to simmer gently, add the chocolate chips. Stir until the chocolate melts and completely combines with the coconut cream. Allow to cool slightly before dividing the filling between the four jars. Refrigerate until ready to serve.
Add the topping: Just before serving, spread whipped coconut cream on top of the filling and sprinkle with chopped nuts.
You may also like: Dark Chocolate Pie
Dark Chocolate Pie
Make-Ahead and Freezing Instructions:
To Make-Ahead: This yummy dessert in a jar can be kept in the refrigerator for up to five days as long as you don’t add the whipped cream topping. Just screw the jar closed to keep it moist and refrigerate. Once you’re ready to enjoy this delicious treat, add the whipped cream and nut toppings and enjoy the creamy goodness.
To Freeze: Dark chocolate French silk pie in a jar freezes well and can be frozen for up to two months if you take some precautions. Make sure to fill the mason jars at most three-quarters of the way. If the jars narrow to the top, make sure not to fill them more than the start of the narrowing. This will leave an air space for the frozen dessert to expand as it freezes and prevents the jars from shattering.
P.S. If you’re a chocolate lover, but don’t want to hassle with the crust of this french silk pie, try these decadent double chocolate sweet potato brownies in a mug: https://paleogrubs.com/sweet-potato-brownie-in-a-mug
Sweet Potato Brownies in a Mug
Ingredients
- For the crust:
- 1/3 cup unsweetened finely shredded coconut
- 1 cup almond flour
- 3 tbsp melted coconut oil
- 3 tbsp honey
- For the filling:
- 4 oz dairy free paleo friendly dark chocolate chips
- 1 cup coconut cream
- For decoration (optional):
- 1 cup whipped coconut cream
- chopped almonds
Directions
- To make the crust, place all the ingredients in a bowl and mix to combine.
- Divide the mixture between 4 jars and lightly press it into bottom of jars.
- Refrigerate for 30 minutes.
- To make the filling, place the coconut cream in a small saucepan.
- Heat it over medium low heat until it begins to gently simmer.
- Remove from the heat.
- Add the chocolate chips and stir until completely combined and chocolate has melted.
- Allow to cool slightly.
- Divide between jars and refrigerate until ready to serve.
- Just before serving, spread the whipped coconut cream on top, sprinkle with chopped almonds (if using) and serve.
Servings
Time
Notes
Chilling time matters: Ensure the crust is adequately chilled before adding the filling. This ensures a firm and well-set pie and prevents crust sogginess.
Gentle mixing: When combining coconut cream with melted chocolate, mix gently to maintain a smooth, silky texture.
Consistent layering: Create even layers in the jar for a balanced taste with each spoonful of crust, chocolate filling, and whipped coconut cream.
Serve chilled: For the best consistency, texture, and taste, serve the pie jars well-chilled.
Coconut cream consistency: Choose a high-quality coconut cream with a thick consistency for a creamy and flavorful filling.
Jar size matters: Ensure jars have enough room for all three layers with some space to spare. This ensures easy assembly without struggling with an overflowing jar and also makes storage simple.
Whipped cream fluff: Whip the coconut cream for the topping until it forms stiff peaks for a light and airy texture.
Room temperature ingredients: Allow coconut oil and honey to reach room temperature before mixing into the crust for a smooth blend.
Fresh toppings: If adding chopped almonds (or other nuts), do so just before serving to preserve their crunch and prevent sogginess.
OMG this was way better than I thought! It was amazing!
Can this be made with maple syrup instead of honey?