YIELD: 8 SERVINGS
I love the contrast of the deep chocolate filling against the salty pistachio crust. This pie freezes beautifully and can be thawed in the refrigerator overnight the day before serving.
Directions
Preheat oven to 400°F.
In a small bowl, combine the flaxseed meal with the water and let rest until gelled, for about 5 minutes.
In a separate small bowl, whisk together the pistachios, cornmeal, sugar, and salt until well combined.
Evenly mix in the olive oil and flaxseed gel, using clean hands.
Press crust into a standard-size pie pan, about ⅛ inch thick.
Bake for 10 minutes.
Remove and let cool completely.
To make the filling, place the chocolate chips in a large heat-safe bowl.
In a small saucepan, combine the coconut milk, vanilla extract, cumin, and salt and bring just to a boil over medium heat.
Once bubbly, pour over chocolate chips and mix well.
Spread the chocolate mixture into the piecrust and let cool at room temperature, for about 1 hour.
Sprinkle with crushed pistachios and transfer into the refrigerator to cool completely until firm.
Store in an airtight container in the refrigerator for up to 2 days.
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Ingredients
CRUST
2 tablespoons flaxseed meal 3 tablespoons water
1 cup pistachios, pulsed until crumbly (plus additional crushed pistachios for garnish)
3 tablespoons fine yellow cornmeal
2 scant tablespoons sugar
½ teaspoon salt
3 tablespoons olive oil
FILLING
2½ cups nondairy semi-sweet chocolate chips
1⅓ cups coconut milk
1 teaspoon vanilla extract
⅛ teaspoon ground cumin
¼ teaspoon sea salt
