This delicious, homemade chocolate pie is also dairy free and gluten free while still being stuffed with plenty of great flavor! Note that for a fuller pie crust, you'll want to double the filling recipe.
Prep Time15 minutesmins
Cook Time50 minutesmins
Chill time4 hourshrs
Total Time5 hourshrs5 minutesmins
Course: Dessert
Cuisine: American
Servings: 16servings
Calories: 125kcal
Equipment
9" pie pan
Ingredients
1standardpie crust(Make the one mentioned above for gluten free. You can also use a standard, 8" pie crust from the store)
¾cupgranular sweetener(See notes above)
½cupunsweetened cocoa powder(Not a hot chocolate mix.)
⅓cuparrowroot powder(Or cornstarch)
¼tsp.salt
15oz.can full-fat coconut milk(Canned, not a carton from the fridge section of the store)
Make your pie crust and bake it if it's bakeable to either package or recipe directions, then cool fully.
Whisk together all the pie filling ingredients in a large pot. Then set the pot on the stove and turn heat to either low, medium-low, or medium heat. You'll get a feel for how this needs to cook on your own stove. But never, never warm this on high heat or the filling will burn. You can adjust between the three levels of heat as needed.
Stir constantly. It will take approximately 5 minutes for it to start gelling, maybe a little more if your heat is too low. Once the filling has fully thickened, turn off the heat and pour the chocolate pie filling into the baked pie crust.
Set the pie in the fridge chill in the fridge for 2 hours to overnight. 2 hours is the minimum for this to cool down completely.
Once fully cooled, cut with a pie cutter or knife, and serve with some whipped cream or your favorite garnish.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include crust.