NO BAKE GLUTEN FREE, DAIRY FREE CHOCOLATE CREAM PIE- VEGAN, SOY FREE, NUT FREE




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I am very excited about this delicious gluten free, dairy free chocolate cream pie. It’s so easy to make and it’s free from the top 8 food allergens! That makes this creamy chocolate pie: gluten/wheat free, dairy free, soy free, tree nut free, peanut free, egg free and of course fish and shellfish free. It is also vegan. One of the things I love most is that it only takes about 10 minutes to make the chocolate cream pie filling.
INGREDIENTS
  • 9 inch prepared gluten free graham cracker style crust
  • 1 1/2 cups canned coconut milk, not lite
  • 1 1/2 cups water
  • 3/4 cup granulated sugar or coconut sugar
  • 6 Tablespoons cocoa powder
  • 6 Tablespoons cornstarch
  • 1 Tablespoon vanilla extract
  • Non-dairy whipped topping, or homemade coconut whipped cream, optional
  • dark chocolate, to make chocolate curls or mini chocolate chips, optional

INSTRUCTIONS
  1. To make the chocolate pie filling: In a medium sized saucepan, add in coconut milk and water. Whisk together.
  2. Add in all other ingredients and whisk frequently while heating over medium heat.
  3. Continue to heat and whisk until mixture starts to boil and thicken. Remove from heat.
  4. Pour filling into the pie crust. Chill in refrigerator at least four hours or overnight. I like to place it in the fridge without the lid initially to let some of the steam escape from the hot filling. Then after about 20-30 minutes, I put the plastic cover on and store it with the lid on while chilling.
  5. When ready to serve, top with non-dairy whipped topping or whipped cream and chocolate shavings or chocolate chips. Refrigerate any leftover pie.
NOTES
This recipe does not work as well with tapioca starch or arrowroot starch in place of the cornstarch. The filling becomes somewhat gelatinous and the texture isn't as great as using cornstarch.

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