Grain-Free Chocolate Cream Pie
Grain-Free option, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
Enjoy the silky, smooth richness of this grain-free chocolate cream pie, made with a velvety chocolate filling thickened with Otto’s Naturals Cassava Flour. This pie combines a creamy, decadent chocolate filling with a hint of sweetness for the ultimate satisfying bite.
For an extra-easy crust, this recipe uses your favorite grain-free graham crackers or gluten-free cookies & cream sandwich cookies (like Oreos) to keep it quick without sacrificing taste. This pie is perfect for gatherings, special occasions, or simply indulging your chocolate cravings with a healthy twist. A must-try for chocolate lovers!
Ingredients
Crust:
- 2 cups gluten-free/dairy-free cookies & cream sandwiches (like gluten-free Oreos)
- ½ cup dairy/non-dairy unsalted butter, melted and cooled
Custard Filling:
- ¼ cup Otto’s Naturals Cassava Flour
- ½ cup dairy/non-dairy dark chocolate, chopped or broken into smaller pieces
- ⅓ cup sugar
- 1 cup dairy/non-dairy milk
- 1 cup black coffee
- ½ teaspoon gelatin powder or vegetarian gelatin powder
Whipped Cream Topping:
- 1 cup dairy/non-dairy heavy cream
- 2 Tablespoons cocoa powder (for dusting)
Instructions
- Have an 8-inch pie pan ready.*
- In a food processor blitz the gluten-free cookies until it reaches a sand-like consistency. Add the melted butter and mix until the texture is like wet sand.
- Press the cookie base at the bottom of the pan (and up the sides, if desired). Set aside.
- To make the filling, mix together the milk, coffee, cassava flour, sugar, and chocolate in a medium saucepan. Cook on low-medium heat, whisking constantly until thick and smooth. Mix in the gelatin powder until incorporated.
- Pour the custard over the cookie base, and spread out evenly. . Cover the surface with plastic wrap or a round piece of parchment. Set in the fridge while you make the cream.
- Make the cream topping by whipping the heavy cream until stiff peaks. Spread it over the custard and dust with cocoa powder.
- Set in the fridge for at least 1 hour before slicing. Enjoy!
*The recipe pictured was made in a 7-inch baking pan, with the crust pressed only into the bottom. This comes down to stylistic preference.
