A rich and creamy dairy-free chocolate pie with a gluten-free crust, perfect for dessert lovers.
A rich and creamy dairy-free chocolate pie with a gluten-free crust, perfect for dessert lovers.
Ingredients
Pie Crust
- 1piece9 inch pre-baked pie crust
Filling
- 400gdairy-free semi-sweet chocolate chips
- 13 2/3ozfull-fat canned unsweetened coconut milk
- 1/2cupraw cashew butter
- 2tbspunsweetened natural cocoa powder
- 1tspvanilla extract
- 1/2tspground espresso or instant coffee
- 1/8tspfine salt
Topping
- 1piecedairy-free whipped cream
How to make Dairy-Free Chocolate Pie
Prepare the Pie Crust
Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.
Make the Filling
Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15-second intervals, stirring in between each, until it is about 90% melted.
Whisk until completely smooth and melted and pour into a blender or food processor.
Add the cashew butter, cocoa powder, vanilla, espresso (if using), and salt to the blender of chocolate.
Blend until fully smooth and pour over the prebaked pie crust.
Chill the Pie
Place in the freezer for 1 hour to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture.
If you don’t have room in your freezer, just place it in the fridge overnight.
Serve
Once ready to serve, garnish with non-dairy whipped cream. Use a sharp knife to carefully cut each slice and serve immediately.
Tips & Tricks
This pie will become firm and fudge-like in the fridge. Take it out an hour or so before serving to soften.
Store any leftovers in the fridge. Cover the pie with a flipped-over large plate instead of foil to avoid messing up the topping.
FAQS
Can I use a different type of pie crust for this recipe?
Yes, you can use any gluten-free pie crust of your choice, whether it's homemade or store-bought, as long as it fits a 9-inch pie dish.
How can I ensure the chocolate melts smoothly?
Melt the chocolate chips and coconut milk in the microwave in short intervals, stirring in between. This helps prevent overheating and ensures a smooth consistency.
What can I substitute for cashew butter if I have a nut allergy?
You can use sunflower seed butter or tahini as a nut-free alternative to cashew butter in this recipe.
How long should I chill the pie before serving?
For the best texture, chill the pie in the fridge for several hours or overnight after a quick set in the freezer for 1 hour.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Just store it in the refrigerator after it has set for the best flavor and texture.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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