Saturday, August 27, 2011

Chocolate Buckwheat Pie

Ok, I know this sounds horrible to most but this is one you have to try first to believe it. Use any milk, regular, almond, coconut, soy etc. Most any will work. I pulled this together tonight since I was craving chocolate creme pie. It also makes a great pudding by adding more milk.


  • 1     serving of Pocono's Buckwheat hot cereal. (over cooked until smooth)
  • 1/8  teaspoon Xanthum gun or Guar Gum 
  • 1/4  cup melted butter of choice 
  • 1     pinch of salt 
  • 1/2  teaspoon gelatin in 2 Tablespoons of water or milk (stir until it dissolved)
  • 1/4  cup sugar in the raw
  •  2    tablespoons  of good dry Chocolate of choice (I used Trader Joe's this time)
  • 1     9-inch cookie pie crust of choice (see below)


  1. Cook buckwheat as directed on box.
  2.  Over cook and add small amounts of milk at a time (the glug theory), 1 glug of milk into buckwheat as it is cooking and stir with a whip constantly. It will start to really thicken, keep doing this until you get a smooth consistency (about 20 minutes).
  3. Add melted butter and stir.
  4. Turn off heat and put mixture into a blender or you can use a hand blender (I did) and blend until creamy and very smooth.
  5. Add sugar and blend until smooth.
  6. Add a pinch of salt and the gelatin and blend again until smooth.
  7.  Add 2 tablespoons of dry chocolate and blend until totally mixed and scrape down the sides with a spatula.
  8. Use a spatula to transfer the chocolate into the prepared frozen pie plate and let stand until completely cool. 
  9. Then cover and refrigerate until firm.
This is a great make ahead desert. Versatile too, add a dollop of sweetened sour cream, or whipped cream, or even fruit. Any cookie crumb crust is good. I used left over brownies and chopped them up in the Cuisinart with about 1/4 cup of butter blended into it. Pressed it into the pie plate and froze it. Turned out great. Also, Pamela's makes some awesome cookies  to use for the crust. Try the short bread or the tripple chocolate cookies or make your own GF graham cracker crust.

* if using Mimic Cream keep adding water to keep it smooth while it's cooking down
Source: Olinda

1 comment:

  1. Olinda, This sounds decadent and delish. I really dig that you used creamy buckwheat in such a way. Inspired!