This chocolate cream pie recipe has a rich chocolate flavor and a smooth creamy texture with a nutty crust. It’s the perfect dessert for holidays or special occasions and can be made vegan, keto or paleo.
Every holiday or gathering whether it’s thanksgiving or just a BBQ, my Dad always requests this pie and hoards the leftovers!
This recipe is great because it’s made with healthier ingredients than your standard chocolate cream pie recipe. I use coconut cream for the filling (but it doesn’t taste coconutty with the chocolate!) and almond flour for the crust. It is naturally gluten free and can be made paleo, keto or vegan as well.
I initially made this for a dinner party and it was a huge hit. The filling is very easy to make, has minimal ingredients and the crust is one of the BEST parts of the whole dish!
Hopefully, you’ll enjoy making this chocolate cream pie recipe and eating it as much as I do!
Why I love this recipe:
- The main reason why I love this recipe is because it is just so dang delicious! Every time I bring it somewhere it is a hit and gets gobbled up pretty fast. I think this is my most requested recipe by my family too!
- Even though it looks impressive, this chocolate cream pie is pretty simple to make. There are basically just 2 stages of throwing everything in a bowl and mixing. There’s no complicated peeling and slicing like with apple pie and no tough rolling pins or pinching like with regular pie crust. The thing that makes this pie easy is that it can be served cold…in fact, it’s even better that way! And you only have to bake the crust for about 10 minutes, but the rest is no bake!
- This pie can be made vegan, paleo or low carb/keto, so it’s easy to share with a variety of folks with special diets. See the recipe tips below on substitutions for each special diet.
- This paleo vegan chocolate cream pie also keeps well in the refrigerator. I remember having a slice for several days after thanksgiving one year and it felt like it just kept getting tastier and tastier with each passing day!
Chocolate Cream Pie Recipe Tips:
- Selecting the Right Coconut Cream: Unfortunately, coconut cream that is sold commercially can vary in texture quite a bit. You want to make sure to get the thick canned coconut cream for the right texture (this is the brand that I found to be most consistent for this recipe (Trader Joe’s changed their formula and I find that their brand doesn’t work anymore). Avoid coconut cream in a cardboard box because they usually are too watery or sometimes too oily. It should be bright white and the texture of room temperature butter–thick and solid but pliable. It should keep its shape, but you should be able to easily stick a knife through it. Watch the recipe video below to get an idea of the texture. I generally try to avoid additives so I hate to say it, but I’ve found that brands with guar gum as an additive tend to work much better for this recipe. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
- You’ll need a total of about 25-26 oz. cans of coconut cream. Since I like to use these small cans I end up needing 5 of these cans, but if you find a larger 13 oz. can of coconut cream with the right texture, then 2 of those will suffice.
- Substitutions: There are a few substitutions that I have tried that will work for this recipe. You can use regular cocoa powder or raw cacao powder–either will work. For a low carb and keto pie, I use this brand of sugar free maple syrup. You can also use regular maple syrup for vegan or honey for paleo. Blanched almond flour or almond meal will work for the crust. You can also substitute this for another nut flour or meal like pecan meal or walnut meal. Apart from those changes mentioned, I can’t speak on any other major substitutions and can’t guarantee any other changes to the recipe. If you do decide to experiment with substitutions, please leave a comment to help others who may be interested in your changes.
- To make this recipe vegan, I use flax seed “eggs” which is basically just ground flax seeds mixed with water that help to thicken and bind ingredients without eggs. To grind whole flax seeds, use a coffee grinder. You can also buy already ground flaxseed meal (like this). I prefer golden flax seeds because the flavor is lighter.
- For the coconut oil in the crust make sure it is softened, but not totally melted. This helps with the crust texture.
- Be sure to let the pie crust cool fully after baking before adding in the pie filling otherwise it can melt the coconut cream too much and mess up the texture.
- You can reserve a small portion of the coconut cream–about 2 tbsp– to top the pie like whipped cream if you want.
- Be sure to store this pie in the refrigerator and keep it away from direct heat–if it sits out in the sun for a while or is on top of a hot oven it could melt. In my experience it holds shape perfectly sitting at room temperature on the dinner table for a while during dessert. But for overnight storage or longer keep it in the refrigerator.
How to Make This Rich Chocolate Cream Pie Recipe (Vegan, Keto & Paleo):
Pre-heat the oven to 350°. Start by combining the ground flax and warm water in a small bowl. Mix it and set aside to allow it to thicken for about a minute.
To make the crust, combine the almond flour, baking soda and sea salt in a large bowl and mix together. Then add softened coconut oil, maple syrup and thickened flax mixture and mix until combined.
Grease an 8 or 9 inch pie dish with 1 tbsp coconut oil. Form the crust dough into a disk shape and place into the pie dish.
Use your fingers to evenly press the dough into the shape of the pie dish.
Poke a few holes in the crust with a fork then bake the crust at 350° for 5-10 minutes until the sides start to become golden brown. Remove from the oven then let cool completely.
To make the filling, scoop the coconut cream into a bowl and gently hand whisk it until it is smooth.
Then combine all of the remaining filling ingredients in a large bowl and mix until smooth.
Once the crust has completely cooled pour the filling into the crust.
Refrigerate for about 2 hours or more or until the filling has solidified.
Enjoy topped with some whipped coconut cream and chocolate shavings or a cup of tea!
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This chocolate cream pie recipe has a rich chocolate flavor and a smooth creamy texture with a nutty crust. It's the perfect dessert for holidays or special occasions and can be made vegan, keto or paleo.
- 2 cups almond flour
- 2 tbsp ground flax seeds
- 2 tbsp warm water
- 1 tsp baking soda
- 1/4 cup sugar free maple syrup (for keto) (sub regular maple syrup for vegan, or honey for paleo)
- 1/3 cup coconut oil softened
- dash sea salt
- 1 tbsp coconut oil (to grease the pan)
- 5 5.4oz cans coconut cream OR 2 (13oz) cans
- 1/4 cup sugar free maple syrup (for keto) (sub regular maple syrup for vegan, or honey for paleo)
- 2/3 cup cocoa powder
- dash sea salt
- 1/2 tsp vanilla extract
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Preheat the oven to 350°. In a small bowl, combine the ground flax seeds and warm water, stir and set aside. This mixture should thicken and congeal within about 1 minute.
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In a separate large bowl combine the almond flour, baking soda, salt and mix. Then add the thickened flax mixture, maple syrup and 1/3 cup coconut oil and mix.
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Grease an 8 or 9 inch pie pan with coconut oil, then press the crust mixture into the pan to cover. Poke a few holes in the crust with a fork, then bake the crust for 5-10 minutes at 350° until it's golden brown on the edges. Set aside to let cool completely.
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Scoop only the white coconut cream out of the cans and leave any remaining clear liquid at the bottom of the can. Put the coconut cream in a large mixing bowl. Using a whisk, mix the coconut cream and whisk it until the lumps are broken up and it is a thick cream consistency.
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Once the coconut cream is smooth, add the maple syrup, cocoa powder, sea salt and vanilla and gently mix it with the whisk until it is fully blended and there are no lumps.
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Make sure that the pie crust has cooled after baking, then pour the chocolate coconut cream filling in the pie crust. Spread the filling evenly and place in the refrigerator for 2 hours or more to allow it to set and harden.
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To serve, you can place a small amount of coconut cream on top for garnish and add shaved dark chocolate.
Recipe Video
- Selecting the Right Coconut Cream: Unfortunately, coconut cream that is sold commercially can vary in texture quite a bit. You want to make sure to get the thick canned coconut cream for the right texture (this is the brand that I found to be most consistent for this recipe--Trader Joe's changed their formula and I find that it doesn't work anymore). Avoid coconut cream in a cardboard box because they usually are too watery or sometimes too oily. It should be bright white and the texture of room temperature butter–thick and solid but pliable. It should keep its shape, but you should be able to easily stick a knife through it. Watch the recipe video below to get an idea of the texture. I generally try to avoid additives so I hate to say it, but I've found that brands with guar gum as an additive tend to work much better for this recipe. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
- You'll need a total of about 25-26 oz. cans of coconut cream. Since I like to use these small cans I end up needing 5 of these cans, but if you find a larger 13 oz. can of coconut cream with the right texture, then 2 of those will suffice.
- Substitutions: There are a few substitutions that I have tried that will work for this recipe. You can use regular cocoa powder or raw cacao powder--either will work. For a low carb and keto pie, I use this brand of sugar free maple syrup. You can also use regular maple syrup for vegan or honey for paleo. Blanched almond flour or almond meal will work for the crust. You can also substitute this for another nut flour or meal like pecan meal or walnut meal. Apart from those changes mentioned, I can't speak on any other major substitutions and can't guarantee any other changes to the recipe. If you do decide to experiment with substitutions, please leave a comment to help others who may be interested in your changes.
- To grind whole flax seeds, use a coffee grinder. You can also buy already ground flaxseed meal (like this). I prefer golden flax seeds because the flavor is lighter.
- For the coconut oil in the crust make sure it is softened, but not totally melted. This helps with the crust texture.
- Be sure to let the pie crust cool fully after baking before adding in the pie filling otherwise it can melt the coconut cream too much and mess up the texture.
- You can reserve a small portion of the coconut cream--about 2 tbsp-- to top the pie like whipped cream if you want.
- Be sure to store this pie in the refrigerator and keep it away from direct heat--if it sits out in the sun for a while or is on top of a hot oven it could melt. In my experience it holds shape perfectly sitting at room temperature on the dinner table for a while during dessert. But for overnight storage or longer keep it in the refrigerator.
- Nutrition Facts below are for one serving (out of 10 total) of chocolate cream pie made with Lakanto sugar free maple syrup. Sugar alcohols are not shown on the nutrition label below. Be sure to subtract 2 grams of sugar alcohol from total carbs to achieve net carbs. There are 4 grams of net carbs per serving when using Lakanto sugar free maple syrup.
Here are some more delicious keto desserts you may enjoy!…
- 3-Ingredient Chocolate Keto Fudge
- Fluffy Keto Coconut Flour Vanilla Layer Cake
- Easy Keto Chocolate Chip Cookies
This chocolate cream pie recipe was originally posted in May of 2014 but has been republished in December of 2018 to include new and improved recipe tips.
