(Dairy-Free) Chocolate Cream Pie

Desserts

·

November 19, 2019

The countdown to the holiday baking has begun, with Thanksgiving only a week away! Want a healthy, yet scrumptious cream pie? My (Dairy-Free) Chocolate Cream Pie is baked with the best wholesome ingredients that your family won't even notice a difference in taste from a normal chocolate cream pie! Did I mention it is also low-fat, healthy, and vegan?! YAY!!

(Dairy-Free) Chocolate Cream Pie

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I truly believe in cultivating the an appropriate, healthy balance in life... in all aspects of life, including desserts! With that being said, I decided to opt for regular whip cream and regular dark chocolate to make my (Dairy-Free) Chocolate Cream Pie. However, you could make this completely vegan by choosing dairy-free chocolate and garnishing with a coconut whip cream.

You could also make life a tad bit easier by simply buying store-bought pie crust (even if its not chocolate flavor) and it will still taste yummy! The magic is truly in the chocolate mousse itself.

I recommend baking with a high-quality dark chocolate (~70%) for an ultra rich chocolate cream pie. Plus, dark chocolate makes it guilt-free, right?! Dark Chocolate is a high source of antioxidants, may improve blood flow and lower blood pressure, and has been shown to improve brain functions, as well.

(Dairy-Free) Chocolate Cream Pie

(Dairy-Free) Chocolate Cream Pie

(Dairy-Free) Chocolate Cream Pie

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I took the pie directly out of the refrigerator after being in there for 12+ hours, so it was perfectly sliceable. However, I think the pie could sit out for 1-2 hours and still be easy to slice... and possibly more creamy as it sits in room temperature!

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(Dairy-Free) Chocolate Cream Pie

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It is time to grab our aprons and begin baking deliciousness!

(Dairy-Free) Chocolate Cream Pie

PREP:

MINS

HOURS

COOK:

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HOURS

TOTAL:

MINS

HOURS

Author:

Lauren Taylor

Ingredients

For Chocolate Crust:

1 1/2 cups All-Purpose Flour
1/3 cup Cocoa Powder
6 tbsp. Ice-Cold Water
1/3 cup Extra Virgin Olive Oil
1/4 cup Brown Sugar or Maple Syrup

For Dark Chocolate Cream Pie:

1 cup Sweet Potato Puree
1 1/3 cup Ripe Avocados, (about 2 medium avocados)
1/2 cup 100% Pure Maple Syrup
2 cups Dark Chocolate Chunks, (melted)
3 tbsp. Cocoa Powder
1 tsp. Vanilla Extract

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Instructions

For Chocolate Crust:

Preheat oven to 350F.
In a large bowl, mix together the flour, cocoa powder, and sugar. Then, use your fingers to pinch in the extra virgin olive oil until it forms a crumb-like texture.
Add in the ice-cold water, a tablespoon at a time. Knead the dough with your hands until it is smooth. Wrap tightly in saran wrap to sit for 30 minutes in the refrigerator.
Roll out the dough inbetween two large pieces of parchment paper until 1/8" to 1/16" thick, depending on your preferences. Place the dough over a greased pie pan and gently press it into the pie pan. Trim off any remaining dough.
Bake for 25-30 minutes. Check halfway to make sure the edges are not burning.

For Chocolate Cream Pie:

In a high-speed blender or food processor, combine all ingredients together. Pulse 1-2 times, then blend on low speed until smooth.
Spoon the chocolate cream into the prepared (baked and cooled) pie crust pan. Evenly spread out the cream. Wrap in saran wrap and refridgerate overnight.
Serve with regular whip cream or coconut cream, then garnish with dark chocolate shavings. Enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane