Chocolate Cream Pie
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- 2 tablespoons agave nectar or honey
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine almond flour, salt and baking soda
- In a small bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Pat dough into 9 inch glass pie dish
- Bake at 325°F for 10 to 15 minutes, until golden brown
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Chocolate Cream Filling
Ingredients
- 2 (13.5 ounce) cans full fat coconut milk
- 1 pinch celtic sea salt
- ¼ cup arrowroot powder
- ½ cup agave nectar or honey
- 2 tablespoons vanilla extract
- 2 cups chocolate chips
Instructions
- Bring coconut milk and salt to a boil in a medium pot
- Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
- Whisk in agave and vanilla
- Remove from heat and let stand for 1 minute
- Add chocolate, stirring vigorously until completely melted
- Chill in refrigerator for ½ hour until cool
- Place in cooled pie crust
- Serve
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
The idea for this delicious gluten-free, dairy-free chocolate cream pie recipe was inspired by Heidi of 101 Cookbooks. Although her recipes are not gluten-free, this site is currently my favorite food blog as I find Heidi’s recipes completely innovative and her photos mouth watering.
The gluten-free, dairy-free, vegan pie crust recipe above can be used, of course, for any pie, not just the chocolate cream pie. Enjoy!
Shiri Weizman says
Btw, your I love your recipes and so does my very picky 4 yr old!
Shiri Weizman says
Hi Elana,
I would like to make this pie for thanksgiving tomorrow for my son who is GFCF – but I don’t have grapeseed oil, can I substitute it with another oil? Do you think Coconut oil would work?
Carol says
Hi Elana,
Every time I make the gluten free chocolate pie, there are gelatin like bubbles even after I have sifted the arrowroot. blended by hand blender, added the chocolate and chilled the mixture. I stir and whisk, which can cause bubbles, but take away most of them. What might I be doing incorrectly? Also, I might have missed the area where you recommend brands of blanched almond flour. Could you please give me this info?
Thanks, I love your website and recipes.
Carol
elana says
Hi Carol,
Are they bubbles or lumps? If they’re bubbles there’s probably not much we can do about that, it’s just air. If they’re lumps then you would just need to whisk even more vigorously.
In terms of the brands of almond flour that I recommend, just click on the green words “almond flour” in any recipe and they are linked so that you will be taken to a source where you can purchase the type I recommend. Hope this helps and please let me know how it goes :-)
Elana
Mary Lou Davies says
Is unflavored gelatine gluten-free?
jen says
wow! some seriously great recipes here. I’m a newbee to cooking a newbee to gluten-free. I’ll favourite your site
thanks
Jennie says
I have tried this recipe 2 times without success. Tie piecrust is awesome, I even used it in a quiche that was really yummy. But the cream filling? I cant get it to work right.
The 1st time I read the recipe 2 cans of coconut milk (14 ounces) I thought that it meant 28 ounces TOTAL…. I only had cocnonut milk in the carton.. it turned out too runny. Then I tried it the 2nd time with 1 14 ounce can of cocnut milk thinking the 14 ounces was the TOTAL amount of milk. Too thick.. it tates good but it didnt seem to have enough filling for a 9″ pie plate either.
help???? Is it 2 cans of milk-14 ounces each? Or 2 cans of milk-14 ounces total??
thanks!
elana says
Thanks for you comment Jennie. I’ve updated the recipe to specify that it is indeed two (13.5) ounce cans of coconut milk.
Sorry for the confusion!
Jennie says
thanks so much! i will try it again. :)
Kristin says
Hi Elana: If I use this crust for a fruit pie, would I need to cook the crust first? Thanks so much for your recipes and commitment! I need a dairy free crust that is high in protein for a cherry pie!
Jason says
I could only find coconut cream so I used it instead of coconut milk. After cooling the filling for 30 minutes, I poured it into the crust and then set the entire pie in the fridge to set. The pie turned out to be delightfully rich!
Kristen says
Hi Elana,
I made this recipe yesterday for my book club girls. (We read The Help, so the chocolate pie was a critical part of the dinner!) Everyone loved the pie, although it was really rich. I think the chocolate might have been a bit intense since I broke up a bittersweet chocolate bar into the 2 cups ad maybe it was too much. I also crushed up gluten-free oreo-style cookies for the crust. Thanks for all the delicious recipes on your site!!
Katie says
Just finished baking the crust and the chocolate filling is cooling… can’t wait to put it all together! My house smells amazing!