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Dairy Free Chocolate Pie
This dairy free chocolate pie is silky and rich making for the ultimate chocolate treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 slices
Calories 362 kcal
Ingredients
For the pie:
- 1 dairy-free pie crust
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 5 tbsp all-purpose flour
- ¼ tsp salt
- 13.5 ounce can full-fat coconut milk
- 2 large egg yolks
- ½ cup dairy-free chocolate chips
- 1 tsp vanilla extract
Optional for topping:
- Dairy free whipped cream
- Sea salt
Instructions
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Bake the pie crust (unfilled) according to package directions and set aside.
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While the pie crust is cooling, prepare the chocolate filling. In a large bowl, whisk together the sugar, cocoa powder, flour, and salt.
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Add the coconut milk and egg yolks, and whisk until well combined.
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Pour the mixture into a medium saucepan, and heat on the stovetop over medium-low heat. Heat, stirring or whisking constantly, until the mixture has thickened, about 5 minutes.
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Add the chocolate chips and stir until melted. Remove from heat and stir in the vanilla.
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Pour the filling into the baked pie crust. Set in the refrigerator for at least 4 hours. When ready to serve, feel free to add optional toppings of dairy free whipped cream and a sprinkle of sea salt.
Recipe Notes
- If your package directions do not specify how to bake an unfilled pie crust, typically baking it at 450 degrees for 10-12 minutes will suffice. Use a fork to poke a few holes in the bottom to vent the crust so it doesn’t puff out on the bottom.
- While you can eat the pie after chilling for only an hour or two, the texture will still be a bit soft. I recommend chilling at least 4 hours for the best texture.
Nutrition analysis (approximate per slice): 362 calories, 20 g fat, 13 g saturated fat, 210 mg sodium, 47.5 g carbohydrate, 1.5 g fiber, 28.5 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 1%, Iron: 9%, Potassium: 3%