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.
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
• 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 airtight container in refrigerator for up to 2 days.