Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote Oh She Glows. Lately, Ive been reflecting on lessons that Ive learned since changing my career path and branching out on my own 4 and 12 years ago. Trying to pursue a new field in which I had no prior experience and grow a business feels like a rollercoaster most of the time. There are many ups and downs Disappointments. Set backs. Progress. Self Doubt. Excitement. Stress. Gratitude. Growth. Burn out. Deal Breakers. Its been such a crazy ride, but I wouldnt change it for the world. Well, there is one thing I would do differently I wouldve hired an accountant much sooner than I did. They are worth their weight in gold. Other than that, Im a firm believer that the mistakes and tough times are incredibly valuable. Ive learned to believe in myself which was never something that came to me naturally. Ive turned down opportunities and walked away from deals because they didnt have my best interests at heart. While scary at the time, those are some of my proudest moments because I was true to myself and what I believe in. Whatever path you happen to be on, believe in yourself. Stick to your guns if its important to you When you have a bad feeling about something, listen to your gut. And most importantly, dont let someone else convince you that youre nothing without them. It just isnt true. You might just be one person, but you are everything to your vision. Maybe your journey wont look exactly as you thought it would, but sometimes thats for the better anyway. If you have the passion and drive for something go after it and share it proudly with the world. Were anxiously waiting to see it. Im happy to say that Im getting into a good groove again with recipe development. Look at me posting on a Saturday of all days Recipe ideas are starting to flow and most of my trials are turning out, almost effortlessly at times. It feels good after a long period of feeling drained on the creativity front. For the first time in a long while, I actually know the next recipe Im posting on this blog which hasnt happened in probably 6 months. Move over lemon, raspberry meringue is the new summer pie of the moment. My husband is crazy about this particular raspberry blackberry crumb pie. There is a bakery in our town that makes these crumb topping pies and he used to like those. Raspberry Almond Pie Bars with a zing of lemon will be your new favorite holiday treat Pie bars are one of my favorite things because I love pies, but I always. Discover the surprising ingredient for the best flaky pie crust in this fresh raspberry pie recipe from Jenna Weber of Eat, Live, Run. Spoiler alert youll never see Tabbouleh the same way again. This pie. Finally, I get to this pie. Well, it didnt last long What else is there to say I threw together a simple crust made with almonds, oats, coconut oil, and maple syrup. As Ive mentioned many times before, I prefer this type of press in crust over traditional flour pie crusts because the flavour is just incomparable. Plus, no rolling or kneading. Make-Banana-Raspberry-Pie-Step-5.jpg/aid10023-v4-728px-Make-Banana-Raspberry-Pie-Step-5.jpg' alt='How To Make Raspberry Pie' title='How To Make Raspberry Pie' />Our icebox pie has multiple delightful layers a grahamcracker crust, a raspberryvanilla custard filling, whipped cream, and fresh berries. How to Make Raspberry Cheesecake Pudding Shots. Cheesecake is a worldwide known cheesebased dessert, sometimes accompanied with a biscuit crust. This raspberry. Its a no brainer. The other day I was making my 2 Ingredient Chocolate Frosting and I realized it would make a fun, truffle like pie filling because it hardens nicely when chilled. I paired it with a warm strawberry vanilla compote to serve on top. The compote is totally optional, but the cold and warm contrast was really nice Its also a great way to use up bruised berries that are on their last legs. Chilled Dark Chocolate Pie with a Toasted Almond Crust and Strawberry Vanilla Compote. Email, text, or print this recipe. Yield 1. 2 servings. For the crust adapted from pecan pie crust 34 cup raw almonds 14 cup coconut oil. For the filling 1 bag dark chocolate chips about 3. Liquid sweetener, to taste optional I used 2 tbsp maple syrupPinch of salt. For the crust Preheat oven to 3. F and lightly grease a 9 inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesnt, try processing for a bit longer. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5 6 fork holes into the bottom to let the air escape. Bake pie crust, uncovered, at 3. F for 1. 0 1. 3 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 2. For the filling Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth. For the strawberry compote Add diced strawberries into a pot and increase heat to medium. In a small bowl, whisk together the sweetener and arrowroot powder or cornstarch until no clumps remain. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 9 1. Remove from heat and stir in the vanilla. Assembly Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 1. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier Serve the pie chilled with the optional compote on top. Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week. Nutritional Info. Hope your weekend squeezes in some chocolate, fun, sun, relaxation Lets get social Follow Angela on Instagram ohsheglows theglowspot, Facebook, Twitter, Pinterest, Snapchat, and Google. Raspberry Cream Pie. Braised Brussel Sprouts on this page. Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 1. Fold in 1 12 cups berries.