Everyone loves a good story, and food can be a great catalyst for sparking wonderful memories! This creamy dairy-free treat was inspired by my Granny’s famous chocolate cream pie. It was my Dad’s absolute favorite, and so his momma would make it for us every time we visited.
With five boys, my Granny had lots of tales to tell about my Dad and his brothers’ crazy antics and adventures, which made visits to her house a humorous time of fun!
Both my Dad and my Granny have gone on to be with the Lord. So I just had to ensure that these two very dear and cherished people in my life received a loving tribute both in my cookbook and here on the blog. Each time I make this special pie, it’s a wonderful opportunity to recall sweet memories of my family sitting around the table laughing and spending time together.
That’s why encouraging families to share meals together is so important to me – it’s truly one of the best investments you can make in building memories to last a lifetime. It’s those undistracted times around the table where our families can open up and share their lives with one another, and hopefully a lot of laughs too!
Transforming traditional family-favorite recipes into delicious gluten-free, grain-free creations is what Everyday Grain-Free Baking is all about. This delightful double chocolate cream pie recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my beautiful cookbook.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success! {Get a sneak peek here.}
I hope this simple pie inspires you to gather your family around the table to share lots of sweet memories together as well. Enjoy!
Ingredients
- 1 3/4 cups blanched almond flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1/4 teaspoon unflavored grass-fed gelatin
- 1/4 teaspoon sea salt
- 5 tablespoons palm shortening
- 3 tablespoons honey
- 2 3/4 cups pure canned coconut milk
- 2 1/4 teaspoons unflavored grass-fed gelatin
- 4 large egg yolks
- 1/3 cup honey
- 2 teaspoons GF vanilla extract
- 2/3 cups dairy-free mini chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon sea salt
Instructions
- Prepare the Chocolate Pie Crust: In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 10-15 minutes.
- Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the pie crust. Poke the bottom of the crust with a fork.
- Bake 12-14 minutes until crust is rises and is lightly browned along edges. Carefully remove it from the oven and allow the crust to cool completely.
- Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on top of the milk. Allow the gelatin to soften about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
- Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
- Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer. Once mixture is simmering, whisk for 3-5 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
- Once cooled, pour the chocolate filling into the cooled pie crust. Place in the refrigerator to set at least 6-8 hours or overnight.
- When ready to serve, top with Whipped Coconut Cream and chocolate shavings, if desired. Enjoy!
Notes
If you don't have a deep-dish pie pan, simply pour excess chocolate cream filling into a bowl and refrigerate for a luscious pudding treat!
This looks incredible!
Thanks so much for taking the time to leave a kind note, Ashley! 🙂 I popped over to take a peek at your blog, it looks great! 🙂
Thanks, Kelly! Added you to my feedly so I can see more of your content 🙂
Thank you! 🙂
Hello,
I have a relative who is gluten free, grain free, lactose free, and egg free. I am struggling to find recipes for her. Could you possibly point me in the right direction? The eggs seem to be the hardest part. Thanks in advance,
Hi, JoYo. Since I’m not egg-free, the majority of baking recipes here do contain eggs, but are gluten, grain and dairy free or can be made dairy free. You can also use egg replacer for many of the recipes here. As for other sites that post grain-free, dairy-free and egg-free recipes, you may want to search for allergy-friendly sites, like The Whole Mom and The Spunky Coconut are two that I know of and you can find more in this post: http://www.circleofmoms.com/top25/top-food-allergy-blogs-2011 I hope this helps! With blessings, Kelly
Ok, I made this, and it was so good I had to come back and leave a comment. I didn’t use the crust since I had a store bought gf df crumb crust on hand, but the filling behaved beautifully! As I was making it I got nervous several times since it didn’t look or act as I imagined it should, but I just kept following the recipe, and it turned out great in the end! Even my food-tolerant family members thought it was very tasty as well.And such a gorgeous look too; darkly chocolate and fabulously flat, it makes me want to do one in a tart pan.
Thank you for coming back to leave a kind note! I’m so happy you and you’re family enjoyed it! Appreciate you taking the time to say hello and share your experience! 🙂