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…..

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

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

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…..

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

How to make the best Chocolate Cream Pie:

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

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…..

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…..

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

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…..

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…..

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

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.

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…..

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 🙂

Notes:

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

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

More delicious chocolate dessert recipes:

Chocolate Martini Mousse

Chocolate Liege Waffles

Instant Pot Chocolate Lava Cakes

Mini Chocolate Bundt Cake

Double Chocolate Chocolate Chip Cookies

By the way, this Chocolate Pie filling makes a delicious Chocolate Pudding as well 🙂

Enjoy!!

Chocolate Cream Pie {dairy-free}

This rich and creamy Chocolate Cream Pie can be made the traditional way with half & half, or it can be made dairy-free!!

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Course: Dessert

Cuisine: American

Keyword: chocolate, cream, pie, crust, dairy-free, recipe, traditional

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 1518kcal

Author: Lisa Johnson

Ingredients

Chocolate Pie Filling

• 1 cup granulated sugar
• 1/3 cup all-purpose flour + 1 Tablespoon
• 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

Instructions

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.

Notes

• 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.
•  If you don’t need dairy-free simply substitute whole milk or half & half for the coconut milks.

Nutrition

Calories: 1518kcal | Carbohydrates: 150g | Protein: 19g | Fat: 95g | Saturated Fat: 47g | Cholesterol: 69mg | Sodium: 1038mg | Potassium: 583mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1.8% | Vitamin C: 1.5% | Calcium: 10.1% | Iron: 66.7%

I have no idea if those nutrition facts are correct or not, but that looks insanely high!!