My dad isn’t really into cake, preferring pie on special occasions like father’s day and his birthday. Growing up, that meant whipping up a banana “cream” pie and a chocolate pie (yes, he liked a slice of each!) at least a couple of times a year. Both used just a simple pudding filling, but he was in heaven. These days, pie is still on the menu, but I make it dairy-free and gluten-free, and he now prefer recipes like this dark chocolate pie that use less sugar and are packed with flavorful goodness. I definitely concur.
This recipe was created by Shandi of Not Perfectly Paleo and shared with us by So Delicious Dairy Free. Unlike many chocolate desserts, this dark chocolate pie contains more cocoa than sweetener – a dream for chocoholics who like a deep, rich flavor. The cayenne in this recipe is what gives it a passionate Mayan heat, but you can tone it down or omit it altogether for a simple dark chocolate pie.
For a richer, thicker flavor, coconut milk beverage is used in the filling. It isn’t as watery as rice milk, acting more like a 2% milk – perfect for making pudding! And overall, this dark chocolate pie comes together quite easily…
- ¾ cup finely ground almonds (can use almond meal or almond flour)
- ½ cup coconut flour
- 2 teaspoons ground cinnamon
- ⅛ cup original coconut milk beverage (such as So Delicious Dairy Free Original)
- ¼ cup coconut oil
- 2 cups vanilla coconut milk beverage (such as So Delicious Dairy Free Vanilla)
- 1 cup cocoa powder
- ½ cup agave nectar (can sub maple syrup, if preferred)
- 2 tablespoons vanilla extract
- ⅛ to ¼ teaspoon cayenne pepper (for some noticeable heat, use the full ¼ teaspoon)
- 5 tablespoons cornstarch
- ⅓ cup cold water
- Preheat your oven to 375ºF.
- Combine all of the pie crust ingredients in a bowl, and mix thoroughly with a fork until crumbly.
- Mash the dough together (with your hands) until it is thoroughly kneaded together and you can form it into a rough ball (it may still be a little crumbly).
- Place the ball in a greased 9-inch pie plate. Using your fingers patiently mash the crust down until it completely and evenly covers the entire pie plate. Set aside while you make the filling.
- Combine the coconut milk beverage, cocoa, sweetener, and vanilla in a saucepan over medium heat. Stir constantly until the cocoa is dissolved and the mixture comes to a slow boil.
- Add the cayenne and stir thoroughly.
- In a small bowl, whisk the cornstarch in the cold water until dissolved. Briskly whisk the mixture into your saucepan.
- Turn the heat down to low and continue to cook, while whisking for 2 to 3 minutes, or until the pudding becomes thick and heavy.
- Pour the pudding into your prepared pie crust, smoothing it out as needed.
- Bake for 25 to 30 minutes, or until the top of the pie becomes dark and crater like.
- Allow the pie to cool off for an hour or two before serving with dairy-free ice cream or fresh fruit, if desired.