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Dairy-Free Chocolate Cream Pie - Olivia Adriance
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5 from 2 votes

DAIRY-FREE CHOCOLATE CREAM PIE WITH CHOCOLATE CRUST

Your friends and family will surely think you’ve outdone yourself when you bring this chocolate cream pie to the table. Don’t be shocked when they ask you to make it next year too!
Author: Olivia Adriance

Ingredients

For the Crust:

  • 6 ounces gluten-free chocolate crackers
  • 5 juicy Medjool dates, pitted
  • 4 tablespoons coconut oil, melted

For the Filling:

  • ⅔ cup coconut sugar
  • ¼ cup arrowroot starch
  • ¼ teaspoon salt
  • 4 egg yolks, at room temperature
  • (1) 13.5 ounce can full-fat coconut milk
  • ½ cup unsweetened plain almond milk, at room temperature
  • (3) 2.1 ounce Hu Kitchen Simple Dark Chocolate bars
  • 2 tablespoons dairy-free butter
  • 1 teaspoon vanilla extract

For Serving:

  • Dairy-free whipped cream (I used coco whip by So Delicious)
  • Chocolate shavings

Instructions

  • Place the crust ingredients in a food processor and process until a sandy mixture forms.
  • Pour the crust into a 9x9-inch pie pan, packing the crumbs onto the bottom and up the sides. Place in the refrigerator while you make the filling.
  • To a small mixing bowl, add the egg yolks, coconut milk, and almond milk, whisking until no lumps remain. Set aside.
  • To a large saucepan, add the sugar, arrowroot starch, and salt. Whisk to combine. Add yolk and milk mixture, whisking until smooth.
  • Heat the saucepan over medium-high, whisking occasionally while the mixture heats through. After 3 to 5 minutes, when the mixture begins to lightly steam and thicken, turn the heat down to medium-low and whisk constantly.
  • When you start to see large, slow bubbles form, whisk constantly for 45 seconds then remove from the heat.
  • Add the chocolate, butter, and vanilla off the heat and continue whisking constantly while the chocolate melts until smooth.
  • Pour the chocolate filling into the prepared pie crust and allow to cool at room temperature for 2 hours. Place a piece of wax or parchment paper over the filling (to avoid a skin from forming). Store in the refrigerator overnight (at least 12 hours).
  • When ready to serve, remove the paper,and top with dairy-free whipped cream and chocolate shavings.
  • Slice, serve, and ENJOY! Store in the fridge for 3 to 4 days.