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
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.
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.
- 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.
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.
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.
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.
- 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.
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Jennifer at Purposeful Nutrition and The Entwife's Journal says
May 16, 2014 at 9:40 amThis looks awesome and my dd who is grain free and dairy free can eat it, which hard to find. Thanks.
Jackie says
May 19, 2014 at 2:26 pmWhat size can of coconut cream do you use for this? My Mom is making it for me for my birthday this week! 🙂
Healy Eats Real says
May 19, 2014 at 3:33 pmWhat a nice mom! 🙂 It’s just a standard can size-14 oz.
Chelsea F says
June 13, 2014 at 1:24 pmWow, looks fantastic! Definitely going on my “to make” list!
Laura says
November 4, 2014 at 12:01 pmCan anything be substituted for the coconut cream? I do not like coconut, but would love to try this recipe.
Healy Eats Real says
November 4, 2014 at 12:02 pmNo sorry, that would be a completely different recipe. That’s the bulk of the ingredients.
Michelle says
January 11, 2015 at 4:19 pmHi! I was just wondering how many ounces total if coconut cream for this recipe? Thank you!
J says
May 22, 2015 at 6:46 pmI made this yesterday, and holy cow IT WAS AMAZING!!! My family gobbled it up. This will be a recipe that I will be making for years to come. Thanks for the recipe!
Hannah of Healy Eats Real says
May 23, 2015 at 7:38 pmThanks! Glad you liked it! 🙂
Ginafer says
November 22, 2017 at 1:12 pmHow did you get the filling to thicken… mine never thickened???
Rose says
June 22, 2015 at 2:36 pmhi Hannah, thanks for this recipe. Do you know if I could use maple syrup instead cause I am out of honey but don’t want to change the flavor of your pie?
Sarah says
December 18, 2015 at 12:41 pmHow much cocoa is used?
Hannah of Healy Eats Real says
December 18, 2015 at 2:48 pmsame amount as cacao, 2/3 cup
Jillian says
February 27, 2016 at 7:11 pmThis looks great! If I’m using coconut cream from coconut milk instead of buying the cream directly, do I need more than two cans?
Robin says
April 23, 2017 at 5:07 amWhat are Flax eggs
Hannah Healy says
April 23, 2017 at 12:56 pmIt explains how to make them in the recipe instructions. It’s basically just ground flax seeds and water, but they act similarly to eggs in a recipe. It’s a vegan substitute for eggs.
Hilary says
May 19, 2017 at 8:59 amCould I use egg instead of the flax? Would it need to be baked longer? My daughter can’t do flax but is ok with eggs.
Hannah Healy says
May 19, 2017 at 12:29 pmI haven’t tried it with an egg, so I can’t vouch for it, but i think it might work. Let me know how it turns out!
Barbara says
November 18, 2017 at 11:14 amCoconut cream IN the brand u suggest is impossible to find in my area…tried 5 stores!!!..i can find coconut Milk in that brand…..how much coconut milk would I need to Equal 4 cans of Coconut Cream?…..thanks!
Hannah Healy says
November 18, 2017 at 1:54 pmTwo 13 oz cans of coconut cream or 2-3 cans of coconut milk may work.
Julie says
August 10, 2018 at 1:41 pmHi Hannah! Thank you, thank you, thank you for this most scrumptious chocolate cream pie! It was the EXACT taste and texture I was going for, so very happy!
I didn’t have all the ingredients for the crust and ended up substituting it with a raw walnut and date crust with cinnamon. It was very good too. And the best part I put the entire pie together in less than ten minutes.
Thanks again for your amazing pie!!!
Hannah Healy says
August 10, 2018 at 5:03 pmThanks for your comment Julie! So glad you enjoyed it! 🙂
Peter says
October 21, 2018 at 10:33 amHow many people does this yield?
Hannah Healy says
October 22, 2018 at 11:19 amIf you check the recipe box it shows the serving amounts. It makes about 10 servings.
Tracy Cooper-Nurse says
December 16, 2018 at 9:04 amCan heavy whipping cream be used instead of coconut cream when making the pie filling? Thank you!
Hannah Healy says
December 16, 2018 at 11:19 amI’ve never tried that, but it might work! You might be able to whip the cream first with an electric beater until it’s thick, then add the other ingredients and mix. Let me know if it turns out!
Linda Mathis says
December 23, 2018 at 6:27 pmI sustituted stevia glycerite drops, 1/4 tsp, for the syrup and used Thai coconut cream with guar gum and it is not setting up. Have a keto family member and paleo. Anything I can do do get it to set, not in crust yet???
Hannah Healy says
December 23, 2018 at 7:54 pmIt needs to refrigerate in the crust for a few hours to set. Have you done that yet?
Amelia says
April 15, 2019 at 5:17 pmI am also curious if it ever set up. I do not have sugar-free maple syrup and for some reason, none of the stores near me do either.
KELLY says
February 26, 2019 at 6:11 amWow this looks so good, I love chocolate & your recipes!
Ben says
June 15, 2019 at 6:49 pmHow many eggs should i substitute for the flax eggs?
Hannah Healy says
June 16, 2019 at 11:55 pmI’ve never made it with eggs but I would guess that 2 eggs would work.