Gluten free, dairy free, and refined sugar free, this chocolate pie has a wonderfully rich and creamy filling combined with a crisp crust.
There is nothing like a rich and creamy chocolate pie with a crisp crust. Traditional ones tend to be very sweet, so it's nice to have a paleo version that uses dates and maple syrup for sweetener. It's plenty sweet without being overpowering.
This pie is perfect for celebrations, holidays, or any special gathering. I particularly think of anniversaries, Valentine's Day, Easter, or a simple evening with friends. It's easy to make but does require some time for baking the crust and chilling the finished pie. So let's get into the details!
How to Make a Paleo Chocolate Cream Pie
The first item to consider is if you would like whipping cream on the top of your pie. If so, place a can of coconut milk in the refrigerator a day prior.
The next step is to make the paleo almond flour crust. It's a simple crust that can be made in a food processor and baked for approximately 30 minutes. Once cooled, it's ready for filling!
The filling takes just a few minutes to make. To start, the gelatin needs time to bloom over coconut milk. Letting the gelatin sit for a few minutes helps reduce clumping. Simply scoop or pour the coconut milk into a medium sized pot and whisk it until it is mostly smooth. The gelatin needs to be sprinkled over the top in an even and thin layer. Then let it sit for about 10 minutes. After some time, it will start to have a wrinkled effect.
In the meantime, place the rest of the ingredients in a blender.
After blooming, turn on the heat to let the gelatin dissolve. Once the coconut milk is warm, you'll want to whisk the gelatin so there is no clumping. Whisk until the liquid is completely smooth.
Add the coconut milk and gelatin mixture into the blender with the other ingredients. Blend on medium, then scrape the sides of the blender. Blend again on medium to high for another minute or so, until the dates are ground and the ingredients is even and smooth. Pour the mixture into the prepared pie crust. There may be some bubbles that form on the top. You can leave it as is or try to smooth them out with a spatula.
It's time to pop your paleo chocolate cream pie in the refrigerator! Let cool for a minimum of 3 hours to ensure the center has gelled.
Store your paleo chocolate cream pie in the refrigerator for up to 2 days. You can use a covered container or place aluminum foil over the pie pan. The day the pie is made will be the best as the crust will be nice and crisp. With each day, the crust will lose some of its crispness on the bottom.
Savor each bite and pair with a nice cup of coffee if you prefer. Enjoy!
Paleo Chocolate Cream Pie
- 1 blender
- If you would like the addition of coconut whipped cream, place a can of coconut milk in the refrigerator the day prior.
- Make a paleo almond flour pie crust. (see link above for recipe)
- Scoop the coconut milk into a medium sized pot and whisk until mostly smooth. Sprinkle the gelatin in a thin and even layer over the top. Be careful not to create clumps with the gelatin. Let sit for 10 minutes. It will start to have a wrinkled effect.
- Measure the rest of the ingredients and put in a blender.
- After the gelatin has bloomed for 10 minutes, place the pot on the stove and turn the heat to medium. Once the coconut milk has warmed, start whisking the gelatin as it dissolves. Continue whisking until smooth. Turn off heat.
- Add the coconut milk gelatin mixture to the blender with the other ingredients and blend until combined. Stop to scrape the sides of the blender with a spatula as needed. Continue blending on medium-high for about one minute or until the dates are fully incorporated.
- Pour the chocolate filling into the pie crust. There may be small bubbles that can be left as is or smoothed out with a spatula. Place in the refrigerator for a minimum of 3 hours.
- Once the pie has solidified it is ready to serve. Make the coconut milk whipped cream and add prior to serving (see link above for recipe). A dollop can be placed on each piece or spread over the entire top of the pie.
- Store in the refrigerator in a covered container or in the pie pan covered with aluminum foil up to 2 days. The crust will lose the crisp texture over time, so it's best to consume within 2 days.