Chocolate Cream Pie
Chocolate Cream Pie (paleo, gluten free, vegan, dairy free, egg free)
This has to be my all time favorite pie! Many people look forward to pumpkin pie or pecan pie for the holidays, but for me it’s chocolate cream pie. Not to say I don’t like pumpkin pie, it’s just chocolate pie has been a holiday staple in my family. Unfortunately, all chocolate cream pies are loaded with sugar and obviously dairy, so when this recipe came along, I was so exited. It is so easy to make, probably one of the easiest pie recipes I have made. It taste like chocolate mouse and pudding combined. It’s creamy and not overly rich. Sometimes I make it throughout the year with out the crust and just put it into single serve ramekins for chocolate pudding/mousse. So if you like chocolate and have been wanting a good chocolate pie recipe, then you definitely should try this one!
Details
Desserts, paleo, egg free, dairy free, vegan, gluten free
Ingredients
Pie filling:
1/4 cup arrowroot or tapioca flour
1/3 cup xylitol or coconut sugar or granulated sweetener of choice (for pie filling)
3 tbsp. cocoa powder
1/4 tsp. salt
3 cups of whole milk or for vegan version full fat coconut milk. Native Forest is my favorite coconut milk for this recipe (for a less dense pie use 1 1/4 cup cashew milk (Elmhurst is a good brand for cashew milk) and 1 3/4 cup full fat coconut milk)
4 oz of dark chocolate bar or 1/2 cup chocolate chips (not unsweetened baking chocolate)
1 tsp. vanilla extract
Choccolate cookie crust:
1/2 cup coconut flour
1/2 cup cocoa powder
10 tbsp. butter, vegan butter, or coconut oil slightly softened
1/2 cup maple syrup or honey
1 tsp. vanilla
pinch of salt
Whipping cream:
1 chilled 160z. carton of full fat whipping cream. For vegan version 2 cans of full fat coconut milk chilled, or use whatever dairy free cream you like the best.
1 tsp. vanilla extract
pure liquid monk fruit or sweetener of choice
Instructions
Preheat oven to 350 degrees.
To make crust, combine all ingredients in a medium bowl. Combine until you get almost a frosting texture.
Take small handfuls at a time and make small-medium cookies on a cookie sheet (this is not like normal dough so you have to shape the cookie on the cookie sheet. Its a bit messy! Just make sure they aren’t too thick).
After you got all the cookies on the cookie sheet, bake them for 10-15 minutes. Let cool completely.
After they have cooled they should be slightly crunchy. Place them in a zip lock bag and using a rolling pin break them into crumbs.
Then mix the crumbs in a bowl with 1/3 cup melted butter or coconut oil. Take the crumb/ butter mixture and press firmly into pie plate until crust forms. Bake at 325 degrees for about 8 minutes. Let cool.
In a large sauce pot, add tapioca flour or arrowroot, coconut sugar or xylitol, salt, and cocoa powder. Whisk to combine.
Turn on heat to medium and add milk while whisking.
Heat on medium heat and whisk until it becomes thick like pudding. Should take about 3-5 minutes.
Turn off heat and add dark chocolate bar or chips and vanilla and stir until all chocolate is incorporated.
Pour into cooled pie crust and refrigerate overnight or up to 3 hours. When pie is cooled whip cream with an electric mixture on high until soft peeks form. As you whip add about 6-8 drops of monk fruit or sweetener of choice. Check the sweetness and add more if necessary. For vegan version, take the chilled cans of coconut, open them from the bottom and take the just the cream part out. Repeat the same steps for dairy version whip cream.
Frost pie, and keep in an airtight container in the refrigerator up to 4 days.