Let me start with the fact that I have been holding onto publishing this recipe for months now! I only like to post things that A. I think taste amazing, and B. I know other people will be able to recreate with the same success. I have made this pie multiple times now to make sure I posted everything “just right” and that is why I haven’t posted a perfected cinnamon roll recipe (yet!). I can only keep up with so many sweets, you guys!

I love this pie for several reasons.
1. It’s no bake. This means no oven heat in the summer.
2. It’s got lots of butter…aka healthy fat.
3. It’s easy, easy, easy. (if you have a kitchen aid mixer)
4. Because of the timing of instructions, it gives me time to do dishes so there’s no clean up after!
5. It freezes well and tastes like ice cream cake if you want to eat it frozen.
6. You could really change it up (especially the crust) to whatever is in your cupboard.

So, warning..DO NOT MAKE THIS IF YOU DON’T HAVE A KITCHEN AID MIXER!
Get out your 4 eggs and 2 sticks of butter well in advance so everything is the same temperature.

Crust ingredients:

Pie ingredients:

Instructions:

Run your sugar through the food processor just to make sure it’s fairly fine and not chunky. Place the butter and sugar in the mixer on high with the whisk attachment for 1 1/2 minutes until fluffy and incorporated. While that is fluffing, melt your chocolate. Add the melted chocolate into the mixer. Follow with adding the vanilla. Turn the mixer to 6-7 speed and add an egg. Wait 5 minutes before adding the next egg.

While the egg is whisking for 5 minutes, put all your dates and nuts in the food processor and process until you get a mealy texture that you can press into the bottom of a pie pan. Put the larabar-esque crust into the pie pan and press down until the bottom is covered. Place in the fridge.
Now add the 2nd egg, and wait another 5 minutes.
During those 5 minutes, start your dishes clean up.
Now add the 3rd egg, and wait another 5 minutes.
Keep doing dishes.
Now add your 4th egg, and let it whisk for another 5 minutes.
Fold laundry.
Once the last egg is done whisking, Pour the mousse filling over the pie crust and put in the fridge for a few hours before serving. Done!

Notes: I have tried making this with twice the amount of sugar, and if you are “paleo,” don’t do it. It was so sweet and I could barely stand it! Although, that will make it a huge success with people that are not used to eating super healthy. I have done it with organic white sugar and coconut sugar. Coconut sugar gives the sweetness more depth, white is more sweet heavy.

I tried a different flavor (which I won’t reveal until I perfect it), and wasn’t sure if the texture was different because I didn’t have my butter and eggs at room temp equally. So, don’t try to make it without both being room temp.

I have made different crusts every time. You could bake a paleo pie crust if you wanted, but I like the no bake option. Use dates and whatever nuts you have. Feel free to add spices. In one of the crusts I used some coconut oil to give it a different flavor. All have been good. You can’t go wrong.