gluten free vegan chocolate cream pie

Chocolate Cream Pie

Chocolate Cream Pie

Specials thanks to Gluten Free Jules for creating this recipe.

Ingredients

  • 1 homemade gluten free pie crust, pre-baked
  • 1 1/3 cups regular coconut milk, canned with 12-14 grams of fat (I used So Delicious® Original Culinary Coconut Milk)
  • 1 cup + 3 Tbs. egg nog (I used 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 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

  1. 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.
  2. Whisk coconut milk, egg nog, sugar, gfJules flour, egg yolks 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.
  3. 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.
  4. 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.
  5. Refrigerate pie before serving, no need to freeze once the CocoWhip has set again.
  6. Garnish with or without chocolate curls.

Notes

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.

http://paschachocolate.com/recipes/our-friends-chocolate-recipes/gluten-free-vegan-chocolate-cream-pie/