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.
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
- In a medium bowl, combine almond flour, salt and baking soda
- In a small bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Pat dough into a 9.5 inch glass pie dish
- Bake at 325° for 10 to 15 minutes, until golden brown
2 cans coconut milk (14 ounces)
pinch celtic sea salt
¼ cup arrowroot powder
½ cup agave nectar
2 tablespoons vanilla extract
2 cups dark chocolate 73%
- Bring coconut milk and salt to a boil in a medium pot
- Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
- Whisk in agave and vanilla
- Remove from heat and let stand for 1 minute
- Add chocolate, stirring vigorously until completely melted
- Chill in refrigerator for ½ hour until cool
- Place in cooled pie crust
- 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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Subscribe by Email to elanaspantry.com:Posted on November 21, 2007 in desserts by Elana
you might also like: Chocolate Cake — Coconut Flour Continued
or Vegan Chocolate Frosting
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Elana-
I just tried your pie crust to make a strawberry pie (the rest of my family got it with regular crust). I had to use honey instead of agave since I’m at my parents’ house, but it is YUMMY! I made my own “flour” from slivered almonds, but this was terrific! I’ve never liked regular pie crust anyway so I may convert to this one full timje.
June 22nd, 2008 8:55 pm
Zebe - I so enjoy hearing about all of your experiments and adventures. For me, that’s the whole idea –take the recipes and adapt to the ingredients you have on hand and whatever mood you are in. Way to go :-)
Elana
June 23rd, 2008 8:56 pm
Elana,
Could you also use this for quiche? Ever since going gluten free I have missed making quiches.
July 8th, 2008 9:11 pm
mama4ever -I think this might work for a quiche, though not entirely sure; if you try it let us know how it goes.
Elana
July 10th, 2008 12:58 pm
can I substitute anything else for dagoba chocodrops ?
July 18th, 2008 7:36 am
Hi Carol-
I enjoy cooking with dagoba chocodrops and use them in all of my recipes that call for chocolate so am not sure what would work best as a substitute; please feel free to experiment with replacement ingredients and let us know how it goes.
Thanks,
Elana
July 19th, 2008 2:22 pm
Elana
Would it be possible to make your recipes printer friendly so they are easier to print.
Thank You
August 6th, 2008 6:48 pm
Ricci,
Yes! There is a ‘print this post’ text link at the bottom of every recipe on my website.
Elana
August 7th, 2008 9:21 am
I am writing in response to the woman who has bladder problems. I soooo used to have that problem and I also know the perfect woman to help her. Please give her my e-mail so I can help her get out of pain!!
September 9th, 2008 2:53 pm
Sydney,
I have forwarded you her email address and hope that the two of you have a productive conversation.
Thanks,
Elana
September 10th, 2008 4:15 pm