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.
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.
Pre-heat the oven to 350°F.
Add the gluten-free flour to a large bowl. Add in room temperature butter and use a folk to blend. It will still be somewhat dry and be in chunks.
Add in the almond milk and mix together until it's mixed into a pliable mound.
Grease an 8-9 inch pie dish with butter or oil. Press the pie dough evenly into the pie dish.
Bake at 350°F for 10-15 minutes or until cooked through. It may or may not become golden brown depending on your flour choice. Let cool completely before adding filling.
You want to make sure to get the thick canned coconut cream for the right texture. Sometimes cans of full fat coconut milk that have been refrigerated will work as well as long as the cream separates to the top and leaves the clear liquid at the bottom (I've had luck with Thai Kitchen coconut milk brand). This brand of coconut cream also works for this recipe. Coconut cream 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. (See "Recipe Tips" above for more info and tips on finding the right coconut cream).
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.
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