Gluten Free Chocolate Cream Pie Recipe

To cap off a hot summer day, what could be more delicious than a cool, creamy pie? While you might not be thinking chocolate when it’s cold outside, why not this chilly Gluten Free Chocolate Cream Pie?

Zig when they zag, right? Bring this gluten free, dairy free chocolate cream pie to any party and it will be the hit, I promise! Or keep it all to yourself — I’ll never tell!

How Do I Make A Gluten Free Chocolate Cream Pie?

To make this amazing pie, I used my homemade gluten free pie crust and baked it in advance (pictured above). Hop to my tutorial on pre-baking homemade gluten free pie shells for more information on this critical step to making the most delicious, flaky pie crust.

If you’d prefer a gluten-free cookie crust (pictured below), I’ve given you directions below for that too. I really can’t decide which I like better — they’re both delicious, so it’s all up to you!

If you choose the gluten free chocolate chip cookie crust option — nice choice — you can even up the chocolate quotient by adding MORE chocolate chips to the crust as you make it!

That’s the beauty of making things from scratch, you know. You can always E.M.B.E.L.L.I.S.H.

And then end result is perfectly tailored to your tastes, dietary needs and preferences. You can’t ask for much more than that! (Especially when it turns out THIS deliciously!)

And as for the filling, I used dairy free, vegan products from So Delicious® and Pascha® Organic Allergen Free chocolates.

Feel free to use other ingredients if you like, but I wanted you all to know that this chocolate cream pie is amazingly delicious even without the dairy! I promise!

But whatever you do, don’t skimp on the quality of the chocolate you use — it’s the focus of this light and luscious pie, just like when you’re baking a homemade pie crust, the gluten free flour makes ALL the difference.

Whether it’s hot or cold outside, this rich and creamy Gluten Free Chocolate Cream Pie will make your day brighter and cooler!

Gluten Free Chocolate Cream Pie Recipe

Cool, creamy, rich and chocolatey -- all the things a perfect slice of chocolate cream pie should be, but without the gluten and the dairy!

4.59 from 17 votes

Print Pin Rate

Course: Desserts

Cuisine: Dessert

Keyword: chocolate, chocolate pie, freezer pie

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Freezer Time: 3 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 10

Calories: 515kcal

Author: Jules Shepard

Ingredients

  

1x2x3x

Pastry Crust

• 1 homemade gluten free pie crust pre-baked

Cookie Crust:

• 2½ - 3 cups gluten-free chocolate chip cookie crumbs (approximately 16-18 3" cookies)*
• 2-3 Tbs. melted butter or non dairy alternative (I used Earth Balance® Buttery Sticks)

Pie Filling:

• 1⅓ cups regular coconut milk canned with 12-14 grams of fat (I used So Delicious® Original Culinary Coconut Milk)
• 1 cup coconut or almond creamer (like So Delicious® or Silk® OR egg nog in winter (So Delicious® Coconut Milk Vegan Nog)
• 3 Tbs. coconut or almond creamer (like So Delicious® or Silk® OR egg nog in winter (So Delicious® Coconut Milk Vegan Nog)
• ½ cup granulated cane sugar
• 1/3 cup gfJules® Gluten Free All Purpose Flour
• 3 large egg yolks (or egg substitute like 9 Tbs. egg-free vegan mayo)
• ¼ tsp. sea salt
• 8 oz. semi-sweet chocolate chips or chocolate bars broken into squares I used Pascha® Organic Allergen-Free Dark Chocolate 55% cacao with cocoa nibs for crunchy texture
• 4 Tbs. butter or vegan butter (I used Earth Balance® Soy Free Buttery Sticks)
• 9 oz. So Delicious® CocoWhip (or regular whipped cream)
• 1 Chocolate bar (I used Pascha® Organic Allergen Free Dark Chocolate 55% cacao) – optional to make chocolate curls for garnish

Instructions

To make the crust:

• Gluten Free Pastry Crust: Prepare and bake 1 homemade gluten free pie crust according to directions in recipe link. Bake with pie weights or dried beans for 15 minutes, then remove weights and bake another 10-15 minutes, according to recipe. Remove and set aside to cool.
• Gluten Free Cookie Crust: Have ready a 10 - 11 inch tart pan with removable bottom or 10 inch pie pan.
  Be sure your cookies are crispy before trying to crush them into crumbs. If fresh baked, take several cookies at a time and place them in the freezer for 5-10 minutes (unwrapped). This will harden and dry them, making them easier to crush into crumbs.
• To make the crust, process in a food processor (easiest method) or use a gallon size zip-top bag (freezer bags are stronger) and fill it with approximately 2 1/2 - 3 cups of chocolate chip cookies. Remove the air from the bag and seal, then begin rolling over the cookies with a rolling pin, crushing the cookies to a very small crumb size -- if the cookies aren't crushed quite finely, the crust will fall apart when cut.
• Once uniformly crushed, measure out to be sure you have enough crumbs – repeat if you need more crumbs.
  Pour the crumbs into a medium-sized bowl and stir in the slightly cooled, melted butter or Buttery Sticks, stirring with a fork until the crumbs begin to stick together when pressed. It is important that the mixture not be too wet, so if the crumbs are very wet at this point, crush more cookies to add to the mixture. The consistency is right when you can press the mixture between your fingers and it sticks together but is not at all drippy with butter.
• Transfer the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. If using a tart pan with removable bottom, you may find it easier to place the pan on a cookie sheet so the crust bottom is not disturbed during transfer.
• Refrigerate the crust for 20 - 30 minutes to help it set. Preheat oven to 350° F (static) or 325° F (convection).
  Bake crust for 10 minutes or until firm. Remove to cool completely in the refrigerator or at room temperature before filling.

Chocolate Cream Pie Filling:

• Whisk coconut milk, creamer, sugar, gfJules Flour, egg yolks/sub and salt together in a large saucepan over medium-high heat. Continue stirring periodically so the mixture does not burn. Continue to stir until the mixture thickens noticeably to warm pudding-like texture, approximately 8-10 minutes.
• Remove from heat and stir in chocolate and butter until melted and smooth. Pour into cooled pie crust, cover with plastic wrap and chill in the refrigerator until firm, at least 3 hours.
• To top with frozen whipped cream dollop out onto slices of pie, or to prepare the pie as pictured, whip the entire container of CocoWhip in a large bowl using a whisk or the whisk attachment on a mixer. Stir until smooth and spreadable. Spread on top of cold pie and place entire pie into the freezer for 30 minutes or until the CocoWhip has set. If using this method, the CocoWhip will no longer be as fluffy, but will make a creamy, smooth layer on top of the pie.
• Refrigerate pie to set before serving, no need to freeze once the CocoWhip has set again.

Chocolate Curl Garnish

• Garnish with or without chocolate curls.
• To make chocolate curls, soften a chocolate bar gently by microwaving only until the bar is slightly softer, but not melted. Using a vegetable peeler, go along the length of the bar and shave down in one long movement.
• The curl will fall off and once at room temperature again, can be picked up and sprinkled on top of the pie.
• Repeat until you have enough curls to garnish to your taste. Reserve any remaining chocolate for other applications.

Nutrition Facts

Gluten Free Chocolate Cream Pie Recipe

Serving Size

 

1

Amount per Serving

Calories

515

% Daily Value*

Fat

 

32

g

49

%

Saturated Fat

 

19

g

119

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

7

g

Cholesterol

 

84

mg

28

%

Sodium

 

218

mg

9

%

Potassium

 

307

mg

9

%

Carbohydrates

 

52

g

17

%

Fiber

 

3

g

13

%

Sugar

 

33

g

37

%

Protein

 

5

g

10

%

Vitamin A

 

345

IU

7

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

59

mg

6

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

I hope you love this decadent pie!

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