Dairy Free Chocolate Cream Pie (Gluten Free)
You'll never know this silky and creamy chocolate cream pie is completely dairy free and gluten free! This recipe is lighter than our cheesecakes and closer to a chocolate mousse, it's so delicious! We added some fun flavor variations as well.Gluten free, dairy free, vegan, peanut free
Servings 8 servings
Calories 343kcal
Ingredients
- 1 cup full fat canned coconut milk
- 1 cup dairy free milk (we used creamy oat milk)
- ½ cup unbleached sugar (I use Zulka)
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- Dash salt
- 3 Tablespoons + 1 teaspoon cornstarch
- 1 (9 ounce) container So Delicious Cocowhip (this is coconut whipped cream similar to Cool Whip)
- 1 9-inch gluten free chocolate cookie crust* (I used Mi-Del but you can make a homemade cookie crust)
Instructions
- In a saucepan, whisk together the coconut milk, dairy free milk, sugar, cocoa powder, vanilla, and salt.1 cup full fat canned coconut milk, 1 cup dairy free milk, 1/2 cup unbleached sugar, 1/4 cup cocoa powder, 1 teaspoon vanilla, Dash salt
- Heat over medium heat until simmering. Once simmering, lower the heat slightly.
- Scoop out about 1/4 to 1/3 cup of the hot chocolate milk into a small dish and whisk in the corn starch to make a slurry.3 Tablespoons + 1 teaspoon cornstarch
- Whisk the cornstarch slurry back into the pan, whisking constantly while you add to prevent lumps. The chocolate milk mixture will begin to thicken immediately into a chocolate pudding.
- Continue to cook for about 1 more minute to thicken s bit more, whisking constantly to prevent lumps or scorching.
- Turn off the heat and scoop the chocolate pudding into a shallow bowl to cool for about 15 minutes, whisking or stirring regularly to prevent thickening on the top of the pudding.
- Cover the pudding with plastic wrap, making sure to press the plastic wrap onto the surface of the pudding to prevent a "pudding skin" from forming that can cause lumps.
- Place the pudding in the fridge to chill for about 30 minutes. You want it to be cooled down enough to mix with the whipped cream but not completely chilled.
- Fold the container of Cocowhip into the chocolate pudding, mixing in half the container at first, then the other half until it's all mixed in well.1 (9 ounce) container So Delicious Cocowhip
- Scoop the chocolate mixture into the chocolate cookie crust and cover. Chill in the fridge for 12-24 hours to chill completely and firm up. This will thicken as it cools in the fridge.1 9-inch gluten free chocolate cookie crust*
- Add more whipped cream to the top of your pie and chocolate curls or chocolate shavings.
- Cover leftovers and store in the fridge for up to 4 days.
Notes
*A 10-inch cookie crust will also work in this, I've made this recipe with both a 9-inch and 10-inch crust.
Flavor variations:
- Peppermint chocolate cream pie: add 1/4 to 1/2 teaspoon peppermint extract.
- Mocha cream pie: add 1-2 teaspoons of coffee powder or instant coffee.
- Orange chocolate pie: add 1/2 to 1 teaspoon orange extract.
Nutrition
Serving: 1piece | Calories: 343kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 202mg | Fiber: 2g | Sugar: 29g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
