Chocolate Cream Pie

Grain-Free Chocolate Cream Pie

Grain-Free option, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free

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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

1. Have an 8-inch pie pan ready.*
2. 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.
3. Press the cookie base at the bottom of the pan (and up the sides, if desired). Set aside.
4. 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.
5. 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.
6. Make the cream topping by whipping the heavy cream until stiff peaks. Spread it over the custard and dust with cocoa powder.
7. 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.