Chocolate Cream Pie

Posted By Elana Amsterdam On November 21, 2007 @ 5:00 pm In desserts,pies and pastries | 80 Comments

Justine, my new pen pal in San Francisco, recently went gluten-free. We have been corresponding about her quest to find a good gluten free pie crust for the holidays. I have had much fun chatting with Justine via email, enjoying her determination and attention to detail. Justine, here is my take on a flaky gluten-free crust. Please let me know how it turns out.

Gluten Free Pie Crust

  1. In a medium bowl, combine almond flour, salt and baking soda
  2. In a small bowl, combine grapeseed oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Pat dough into a 9½-inch glass pie dish
  5. Bake at 325° for 10 to 15 minutes, until golden brown

Chocolate Cream Filling

  • 2 (13.5 ounce) cans coconut milk
  • pinch celtic sea salt
  • ¼ cup arrowroot powder
  • ½ cup agave nectar or honey
  • 2 tablespoons vanilla extract
  • 2 cups chocolate chunks
    1. Bring coconut milk and salt to a boil in a medium pot
    2. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
    3. Whisk in agave and vanilla
    4. Remove from heat and let stand for 1 minute
    5. Add chocolate, stirring vigorously until completely melted
    6. Chill in refrigerator for ½ hour until cool
    7. Place in cooled pie crust
    8. Serve

Serves 12

The idea for this delicious gluten-free, dairy-free chocolate cream pie recipe was inspired by Heidi of 101 Cookbooks. Although her recipes are not gluten-free, this site is currently my favorite food blog as I find Heidi’s recipes completely innovative and her photos mouth watering.

The gluten-free, dairy-free, vegan pie crust recipe above can be used, of course, for any pie, not just the chocolate cream pie. Enjoy!

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