Chocolate Coconut Almond Silk Pie

Yields: 8 slices | Prep Time: 40 minutes | Cook Time: 35 minutes

Chocolate Coconut Almond Crust

Chocolate Silk Filling

½ cup (100 grams) granulated sugar
2 eggs
⅓ cup (57 grams) dark chocolate
1 teaspoon (5 grams) vanilla extract
5 tablespoons (70 grams) unsalted butter, room temperature, sliced into tablespoons
¾ cup (160 grams) heavy cream
1 scoop (47 grams) Chocolate Coconut Almond Farmer Protein

Swiss Meringue

Make the Crust

To a food processor, add the almond flour, oat flour, cocoa powder, coconut, protein powder, and salt. Pulse a few times until combined, then add the melted butter and honey. Pulse again, just until the mixture comes together and comes together when pressed between two fingers.
Transfer the mixture to a 9-inch deep dish pie plate. Press the crust firmly into the pie plate, then loosely cover with plastic wrap and refrigerate until ready to use.

Prepare the Custard

To make the filling, start by set a saucepan filled with a few inches of water over medium heat. In a heat-proof medium bowl, whisk together the eggs and sugar until smooth.
Place the egg mixture over the saucepan and whisk constantly until the mixture thickens into a custard that coats the back of a spoon or reaches 160 degrees, about 10 to 15 minutes.
Remove the pan from the heat and add the chocolate, vanilla, and butter. Stir, then set aside to allow the chocolate and butter to melt into the custard. Stir again to combine.
Meanwhile, in the bowl of a stand mixer, add the heavy cream and protein powder. Using the whisk attachment, whip the cream to reach stiff peaks—about 5 minutes. Scrape the sides of the bowl about halfway through.
Fold the cream into the custard and transfer the filling to the chilled pie crust. Cover with plastic wrap and refrigerate for at least 3 hours.

Make the Meringue & Assemble

About 30 minutes before serving, make the meringue. Fill a saucepan with a few inches of water and set over medium heat. To a medium heat-proof bowl, add the egg whites and sugar and whisk to combine.
Once the water is steaming, place the bowl over the saucepan and whisk constantly until the mixture looks like a loose marshmallow fluff and reaches 160 degrees, about 10 minutes.
Transfer the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Add the vinegar and vanilla, then whip on medium-high speed until it reaches stiff peaks—about 8 to 10 minutes.
Set the oven to broil and position a rack in the top third of the oven. Dollop the meringue over the top of the pie, spreading it until it covers all of the chocolate custard. Broil for 30 seconds to 1 minute, watching closely, until the peaks are burnished and browned.
Let the pie chill slightly, then slice and serve. To store, loosely cover with plastic wrap and keep refrigerated.