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!!
Servings: 8 Servings
Calories: 1518kcal
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
Calories: 1518kcal | Carbohydrates: 150g | Protein: 19g | Fat: 95g | Saturated Fat: 47g | Cholesterol: 69mg | Sodium: 1038mg | Potassium: 583mg | Fiber: 7g | Sugar: 30g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 101mg | Iron: 12mg