Chocolate Cream Pie

You are going to love me…..this Chocolate Cream Pie is so good!  Seriously, this is my all time favorite chocolate cream pie recipe that I got from a friend 27 years ago! That’s right, 27 years ago my friend Ginger made this pie and I fell in love with it!  If you remember, we worked in a pie restaurant.  This pie is a million times better, and it’s dairy-free!  Ginger’s version wasn’t, but I converted it for you…..you’re welcome 🙂  Just look how rich and creamy this filling is…..

Chocolate Cream Pie | cookingwithcurls.com

I made the mistake of cutting the pie before chilling the whipped cream, so it smudged a bit…..

Chocolate Cream Pie  cookingwithcurls.com

{New photo, still smudged} Here is a photo of the pie the next day after the whipped cream has had a chance to set…..

Chocolate Cream Pie | cookingwithcurls.com

and still oh so tasty!  And that luscious, creamy whipped cream?  It’s Coconut Whipped Cream!  Just look how wonderful this stuff is when it is whipped…..

Coconut Whipped Cream cookingwithcurls.com

Okay yes, there is a coconut flavor with this whipped cream, but if you cannot eat dairy, you won’t care!

To make the pie fillingHave all ingredients ready!

Homemade Chocolate Pudding ingredients cookingwithcurls.com

Mix sugar, flour, and salt together in the top of a double – boiler OR in a large stainless steel bowl…..

Homemade Chocolate Pudding flour cookingwithcurls.com

Stir in the milk and cream, or half & half, or coconut milks, and cook over simmering water for 15 minutes, stirring constantly until thick…..

Homemade Chocolate Pudding boiler cookingwithcurls.com

No fancy equipment here folks. ;) Gradually add a small amount of hot mixture to a small bowl with the 3 egg yolks, whipping to prevent eggs from scrambling…..

Homemade Chocolate Pudding temper cookingwithcurls.com

Chef’s refer to this as “tempering” the eggs. Whisk the egg mixture into the original mixture in the large bowl, and cook for an additional 3 minutes.

Remove from heat and add the chocolate, stirring to combine…..

Homemade Chocolate Pudding chocolate cookingwithcurls.com

Remember, this bowl is REALLY HOT!! Protect your hands and your work surface from the heat. Add the vanilla and butter, stir to combine…..

Homemade Chocolate Pudding butter cookingwithcurls.com

Allow to cool for 25 – 30 minutes.

For the Coconut Whipped Cream:

Just grab 2 cans of coconut milk out of the refrigerator….without shaking it… and open the top…..

Chocolate Martini Mousse coconut milk cookingwithcurls.com

All of the coconut cream is now solid and floating on top.  Yes, the red can of THAI Kitchen is my favorite. Now scoop out the solid portion…..

Chocolate Martini Mousse coconut milk scoop cookingwithcurls.com

and place it in a large bowl. Beat the coconut cream until smooth.  Add the powdered sugar and vanilla, and continue beating until creamy…..

Chocolate Martini Mousse whipped cream cookingwithcurls.com

To Assemble the pie:

Pour cooled chocolate filling into a baked and cooled pie shell. Refrigerate until completely cool…..

Chocolate Cream Pie fill cookingwithcurls.com

Top pie with coconut whipped cream. Decorate with chocolate sprinkles or shavings if desired. Store pie in refrigerator.

Rich and creamy Chocolate Cream Pie | cookingwithcurls.com

Now that wonderful pie filling originally called for half & half or whole milk, that’s what makes it so rich and creamy!  I have substituted coconut milk from a box and full-fat coconut milk from a can to make mine dairy-free…..

coconut milk cookingwithcurls.com

this time, you do want to shake the can before opening!  Just pour them together in a large measuring cup and you are ready to make your filling 🙂

***I originally wrote this recipe as dairy-free, but I have made this filling both ways. If you don’t need dairy-free simply substitute whole milk or half & half for the coconut milks.***

Chocolate Cream Pie cookingwithcurls.com

If you are looking for the Perfect Pie Crust Recipe, this one is my favorite!!

Pie Crust by cookingwithcurls.com

Enjoy!

Chocolate Cream Pie {dairy-free}

Serves 8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Dessert
Rich, thick old-fashioned Chocolate Cream Pie, but my version is dairy-free!

Ingredients

  • Chocolate Pie Filling
  • 1 cup granulated sugar
  • 1/3 Cup + 1 Tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 Cups coconut milk drink (in the box)
  • 1 1/2 Cups full-fat coconut milk (in a can, shaken before opening)
  • 3 Large egg yolks
  • 2 Tablespoons non-dairy butter (or unsalted butter for lactose-free)
  • 1 teaspoon pure vanilla extract
  • 2 1/2 Ounces unsweetened chocolate
  • Coconut Whipped Cream
  • 2 Cans full-fat coconut milk (refrigerated, only use the solid cream on the top)
  • 4 Tablespoons powdered sugar
  • 3 Teaspoons pure vanilla extract
  • 9-inch baked pie shell

Directions

For the Pie Filling: Have all ingredients ready!
Mix sugar, flour, and salt together in the top of a double - boiler OR in a large stainless steel bowl.
Stir in coconut milks {or milk, or half & half.}
Cook over hot water for 15 minutes, stirring constantly until thick.
Add a small amount of hot mixture to a small bowl with the 3 egg yolks, whipping to prevent eggs from scrambling.
Whisk the egg mixture into the large bowl and cook for an additional 3 minutes.
Remove from heat and add the chocolate, stirring to combine.
Add the vanilla and butter, stir.
Allow to cool for 25 - 30 minutes.
For the Coconut Whipped Cream:
Scoop out the solid portion of the coconut cream and place it in a large bowl.
Beat coconut cream with a mixer until creamy.
Add the powdered sugar and vanilla, and beat until combined.
Adjust flavoring and sweetness if needed. Store in the refrigerator until ready to use.
To assemble the Pie:
Pour cooled chocolate filling into a baked and cooled pie shell. Refrigerate until completely cool.
Top pie with coconut whipped cream.
Decorate with chocolate sprinkles or shavings if desired. Store pie in refrigerator.

Note

Make sure you have all ingredients ready before you start!

I do not have a double boiler, so I use a large stainless steel bowl over a pan of simmering water.

You can find this recipe partying at these link parties!

I used a vintage Pyrex Pie Plate to bake this pie, similar to this one at amazon.com

Comments

  1. says

    Ok…your right! I do love you! This chocolate cream pie looks heavenly! I am such a chocolate lover and I take any excuse to eat it! I am a new follower thanks to Marvelous Mondays. I hope your able to stop by and say hello!

  2. says

    Oooooo…I didn’t see that this was dairy free! Awesome! I have a nephew who’s allergic to milk, so I will be pinning this!

    *Say G’Day Saturday Linky Party

  3. says

    I am lactose free and always on the lookout for new dairy free treats to try. This looks delicious! Found you at Marvelous Mondays hosted by Call Me PMC.

  4. says

    This pie looks delish! But…you use to work in pie restaurant?! Very cool. I’m curious, have you ever used lard in pie crusts? It’s how my grandma made them, but she never wrote down her recipe.

  5. Lorraine Bush says

    My husband absolutely loves chocolate cream pie. We have been on the look out for a good recipe. He is picky and we have tried several! If I want to make this with dairy do I just use 3 c. of whole milk or half and half and leave the other ingredients and increments the same?

  6. says

    This looks so yummy! It’s hard to find great dairy free recipes, can’t wait to try this out!

    We would love you to share this or any of your amazing posts at our weekly Saturday Show Us How You Rock Link Party. It starts Friday’s at 6pm, hope we see you there!
    Tracy

  7. Amanda A says

    Any chance you might know how far ahead I can make this pie? I was hoping to make it a couple days ahead of time to bring to a family Christmas get together! Thanks!!

  8. Michele says

    Hi! Your chocolate pie looks wonderful! May I ask what the original ingredients were and how you changed it from Gingers original recipe? Looking forward to making this:)
    Michele

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