Chocolate Cream Pie

Justine, my new pen pal in San Francisco, recently went gluten-free. We have been corresponding about her quest to find a good gluten free pie crust for the holidays. I have had much fun chatting with Justine via email, enjoying her determination and attention to detail. Justine, here is my take on a flaky gluten-free crust. Please let me know how it turns out.

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients
Serves:
12
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Instructions
  1. In a medium bowl, combine almond flour, salt and baking soda
  2. In a small bowl, combine grapeseed oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Pat dough into 9 inch glass pie dish
  5. Bake at 325°F for 10 to 15 minutes, until golden brown

Chocolate Cream Filling

Ingredients
Serves:
Print Recipe
Instructions
  1. Bring coconut milk and salt to a boil in a medium pot
  2. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
  3. Whisk in agave and vanilla
  4. Remove from heat and let stand for 1 minute
  5. Add chocolate, stirring vigorously until completely melted
  6. Chill in refrigerator for ½ hour until cool
  7. Place in cooled pie crust
  8. Serve
This is an all time favorite recipe of ours. I've made this literally at least 100 times over the years. I follow the recipe exactly and it never fails.

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!

Comments

90 responses to “Chocolate Cream Pie”

  1. This is an all time favorite recipe of ours. I’ve made this literally at least 100 times over the years. I follow the recipe exactly and it never fails.

  2. Hi- love all your recipes, but wished I had read the comments on this one. For the chocolate creme: I followed your recipe exactly. It is like a soup after 30 minutes. Still a soup after 2 hours in the fridge. The quantities are not correct in the recipe to firm up the chocolate mixture. Or the arrowroot was added at the wrong time- the directions on the arrowroot package state to take off heat right after adding. Maybe wishing and heating for 2 more minutes ruined it?

    • Marleen, this is exactly what happens when semi sweet chocolate is used in place of the dark chocolate called for in the recipe :-)

  3. Hi! I’d like to make this to bring to Passover. I just want to confirm that you don’t chill the canned coconut milk ahead of time. Also, how long can it be left out before serving? Should I put it in the host’s fridge until serving?

    Thank you for all of your recipes!

    • Hi there, no need to chill the coconut milk. I serve this pie straight out of the fridge and store it that way too. Chag Samaech!

  4. I am trying to bake grain and soy free. That means no chocolate outside raw cacao powder. Any ideas on making all the delicious chocolate items that call for chocolate chunks? Thanks

  5. made this pie this morning and its 5:30pm and its like pudding. what did I do wrong. followed the directions to a T

  6. it tasted wonderful. made a strawberry pie, it did fall apart. But the taste made up for the lack of pie perfect presentation!

  7. Important note: if you have to substitute cornstarch for the arrowroot powder, reserve a little coconut milk (cold or room temp) to mix it into *before* adding to the hot coconut milk. Otherwise, it will glob together and not thicken the mixture.

    GREAT recipe!!!

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Recipes » Desserts » Chocolate Cream Pie