Chocolate Cream Pie Dairy Free

Indulge in the ultimate velvety decadence with this Dairy-Free Chocolate Cream Pie, a dessert that's as rich and luscious as its traditional counterpart, but completely free of dairy! Featuring a crisp, chocolatey crust made from dairy-free chocolate sandwich cookies and melted coconut oil, this pie is filled with a silky chocolate custard crafted from chilled coconut cream, dairy-free dark chocolate, and a touch of maple syrup for natural sweetness. A layer of fluffy coconut whipped cream adds a perfect balance of lightness to every bite, while optional shaved chocolate garnishes provide a stunning visual and extra indulgence. Perfect for vegans, those with lactose intolerance, or anyone looking for a creamy, chocolate-filled treat, this pie is easy to make and guaranteed to impress. Whether served at a holiday dinner or as a weeknight indulgence, this no-compromise dessert is proof that "dairy-free" never means sacrificing flavor!

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 24 pieces Dairy-free chocolate sandwich cookies
• 5 tablespoons Coconut oil (melted)
• 2 cans Full-fat canned coconut milk (chilled)
• 1.25 cups Dairy-free dark chocolate (finely chopped)
• 3 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoons Cornstarch
• 2 tablespoons Cold water
• 1.5 cups Dairy-free coconut whipped cream
• 0.25 cups Shaved dairy-free chocolate (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, pulse the dairy-free chocolate sandwich cookies until they form fine crumbs.

Step 3

Add the melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.

Step 4

Press the cookie mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.

Step 5

Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.

Step 6

Open the chilled cans of coconut milk and scoop out the solid cream into a medium saucepan (reserve the liquid for another recipe).

Step 7

Add the finely chopped dairy-free dark chocolate and maple syrup to the saucepan with the coconut cream.

Step 8

Heat the mixture over medium-low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

Step 9

In a small bowl, mix the cornstarch and cold water to form a slurry.

Step 10

Whisk the cornstarch slurry into the chocolate mixture on the stove and continue cooking for 2-3 minutes, until the mixture thickens.

Step 11

Remove the chocolate filling from the heat and stir in the vanilla extract.

Step 12

Pour the filling into the cooled crust and smooth the top with a spatula.

Step 13

Cover the pie with plastic wrap, pressing it gently onto the surface of the chocolate to prevent a skin from forming.

Step 14

Refrigerate the pie for at least 4 hours, or until the filling is set.

Step 15

Before serving, spread the dairy-free coconut whipped cream over the top of the pie in an even layer.

Step 16

Garnish with shaved dairy-free chocolate if desired.

Step 17

Slice and serve chilled. Enjoy your delicious dairy-free chocolate cream pie!

Nutrition Facts

Serving size	(2473.2g)

Amount per serving	% Daily Value*
Calories	9612.5

Total Fat 678.3g	0%
Saturated Fat 462.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3546.7mg	0%
Total Carbohydrate 898.2g	0%
Dietary Fiber 60.1g	0%
Total Sugars 521.9g
Protein 66.0g	0%

Vitamin D 0IU	0%
Calcium 629.7mg	0%
Iron 85.5mg	0%
Potassium 5669.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 2.7%

Carbs: 36.1%