Chocolate Cream Pie Dairy Free
Indulge in the ultimate velvety decadence with this Dairy-Free Chocolate Cream Pie, a dessert that's as rich and luscious as its traditional counterpart, but completely free of dairy! Featuring a crisp, chocolatey crust made from dairy-free chocolate sandwich cookies and melted coconut oil, this pie is filled with a silky chocolate custard crafted from chilled coconut cream, dairy-free dark chocolate, and a touch of maple syrup for natural sweetness. A layer of fluffy coconut whipped cream adds a perfect balance of lightness to every bite, while optional shaved chocolate garnishes provide a stunning visual and extra indulgence. Perfect for vegans, those with lactose intolerance, or anyone looking for a creamy, chocolate-filled treat, this pie is easy to make and guaranteed to impress. Whether served at a holiday dinner or as a weeknight indulgence, this no-compromise dessert is proof that "dairy-free" never means sacrificing flavor!
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Recipe Information
Ingredients
- 24 pieces Dairy-free chocolate sandwich cookies
- 5 tablespoons Coconut oil (melted)
- 2 cans Full-fat canned coconut milk (chilled)
- 1.25 cups Dairy-free dark chocolate (finely chopped)
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1.5 cups Dairy-free coconut whipped cream
- 0.25 cups Shaved dairy-free chocolate (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the dairy-free chocolate sandwich cookies until they form fine crumbs.
Add the melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.
Open the chilled cans of coconut milk and scoop out the solid cream into a medium saucepan (reserve the liquid for another recipe).
Add the finely chopped dairy-free dark chocolate and maple syrup to the saucepan with the coconut cream.
Heat the mixture over medium-low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
In a small bowl, mix the cornstarch and cold water to form a slurry.
Whisk the cornstarch slurry into the chocolate mixture on the stove and continue cooking for 2-3 minutes, until the mixture thickens.
Remove the chocolate filling from the heat and stir in the vanilla extract.
Pour the filling into the cooled crust and smooth the top with a spatula.
Cover the pie with plastic wrap, pressing it gently onto the surface of the chocolate to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or until the filling is set.
Before serving, spread the dairy-free coconut whipped cream over the top of the pie in an even layer.
Garnish with shaved dairy-free chocolate if desired.
Slice and serve chilled. Enjoy your delicious dairy-free chocolate cream pie!
Nutrition Facts
Calories |
9612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 678.3 g | 870% | |
| Saturated Fat | 462.8 g | 2314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 898.2 g | 327% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 521.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 85.5 mg | 475% | |
| Potassium | 5670 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
