Chocolate Cream Pie
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Last Updated on June 17, 2020 by Lisa Johnson
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}
Ingredients
Chocolate Pie Filling
- 1 cup granulated sugar
- ⅓ cup all-purpose flour + 1 Tablespoon
- ¼ teaspoon salt
- 1 ½ cups coconut milk drink in the box
- 1 ½ 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 ½ 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
Stunning! The coconut milk held up perfectly. When I get my kitchen back, I am trying this.
Pinning for later 🙂
Lisa, this looks incredible and no way would anyone believe it was dairy free! Thanks for sharing – pinning! Hope you are feeling better, my friend!
This pie is seriously killing me! I love chocolate cream pie, and the fact that you’ve made it with one of my favorite ingredients ever — coconut milk — makes it even more appealing! YUM.
Oh wow, chocolate coconut is my favorite! This looks fantastic, Lisa!
I’ve always wanted to make a chocolate cream pie:) Yours looks delicious!
I love the ingredients and the pie looks so good. However, how is it dairy free with the egg yolks?
Eggs are not a dairy food. They are a protein.
Dairy = “Food containing milk or milk derivatives.” (American Heritage Dictionary)
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!
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
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.
I should have said lactose INTOLERANT. Oops!
This looks so good, Lisa! Pinning and sharing on FB and Twitter. Thanks for sharing at Marvelous Mondays!
Oh yummy! One of my all time favorites remade. Thanks for sharing at What’d You Do This Weekend.
Dear Lisa, This is my kind of pie!!! I’ve been craving something like this for a while. And how perfect, no bake! Makes it even better. Blessings, Catherine
I loved the salad but now PIE!!! Cream Pie’s are my favorite and chocolate!!
Hugs
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.
I cannot wait to make this luscious looking pie. Wow, does it sound good!
I love the coconut milk idea! This is one of my favorite pies too! Thanks for linking up to Sweet & Savory Saturdays #22
~Amber @ Dessert Now, Dinner Later!
Yum! Thanks for the great tutorial and thanks for linking up at Make Bake Create!
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?
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
Amazing. We had a chocolate cream pie like this almost every Sunday growing up. Thank you for sharing with Foodie Friends Friday. Hope to see you next week!
Mmmm…I have to have some of that pie right now!!! Looks scrumptious. Found your site through Carole’s Chatter and now I cannot stop staring at that chocolate cream pie!
being dairy free, I so want to give this a try. I love the whipped coconut cream, it feels better in the mouth that whipped cream. Thank-you.
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!!
Yay for diary-free! And I love old recipes. My hubby would give anything for a cream pie. I’ll have to make it for his upcoming birthday!
Chocolate pie is my favorite kinda pie! 😀 Pinning and stumbling!
French Silk Pie is my hubby’s absolute favorite…..pinning this to make for his bday!!!!