Dairy Free Chocolate Cream Pie
Indulge in the rich, velvety decadence of this Dairy-Free Chocolate Cream Pie, a luscious dessert perfect for those seeking a dairy-free twist on a classic favorite. Featuring a smooth, silky chocolate filling made from full-fat coconut milk, unsweetened cocoa powder, and a touch of maple syrup, this pie boasts deep chocolatey flavor and creamy texture without a hint of dairy. The filling is enhanced with melted dairy-free dark chocolate and vanilla extract, creating a dessert that’s as indulgent as it is allergen-friendly. Poured into a flaky dairy-free crust and topped with optional coconut whipped cream and chocolate shavings, this no-bake recipe is ideal for any occasion, from holiday celebrations to casual weeknight treats. Quick to prepare and naturally sweetened, this pie is a slice of guilt-free indulgence that will satisfy every chocolate lover at the table!
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Recipe Information
Ingredients
- 1 9-inch crust Dairy-free pie crust (pre-made or homemade)
- 2 cups Coconut milk (full-fat, canned)
- 1 cup Unsweetened cocoa powder
- 0.5 cup Maple syrup
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 4 ounces Dairy-free dark chocolate
- 1 cup Coconut whipped cream (optional, for topping)
- 2 tablespoons Chocolate shavings or cocoa powder (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) if your dairy-free pie crust needs to be prebaked. Follow the package or recipe instructions to bake, then let it cool completely.
In a medium saucepan, whisk together the canned coconut milk, unsweetened cocoa powder, maple syrup, and cornstarch until smooth and lump-free.
Place the saucepan over medium heat, stirring constantly. Cook the mixture until it thickens to a smooth pudding-like consistency, about 5–7 minutes. Be sure to scrape the bottom and edges of the pan to prevent sticking.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract and chopped dairy-free dark chocolate. Mix until the chocolate has completely melted and the filling is smooth and glossy.
Pour the chocolate filling into the prepared pie crust. Use a spatula to spread it evenly across the crust.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to let the filling fully set.
Before serving, top with coconut whipped cream, if desired, and garnish with chocolate shavings or a dusting of cocoa powder for added flair.
Slice into 8 portions and serve chilled. Enjoy your dairy-free chocolate cream pie!
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.2 g | 399% | |
| Saturated Fat | 222.4 g | 1112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 497.4 g | 181% | |
| Dietary Fiber | 113.1 g | 404% | |
| Total Sugars | 177.4 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 67.2 mg | 373% | |
| Potassium | 5687 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.
