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Chocolate Cream Pie

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.

Chocolate Cream Pie
Serves: 12
  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 9 1/2-inch glass pie dish
  5. Bake at 325° for 10 to 15 minutes, until golden brown
Chocolate Cream Filling
  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

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!