Chocolate Cream Pie Dairy Free Food
DAIRY FREE CHOCOLATE CREAM PIE
My Mother In-Law taught me how to make this for my daughter who is on a GF/DF diet. She came up with this recipe herself! It was very easy and the pie held up very well. I used the "Silk" brand Chocolate Soy milk and I even had a piece of it and it was so delicious! We doubled the recipe to make two pies, as my Brother In-Law is lactose intolerent as well. We also used the nabisco brand chocolate and shortbread ready to use pie crusts, so it was very easy! *Note* When I wrote out the ingredients, I mistakenly put the instant pudding mix, but this recipe uses the Cook and Serve pudding mix. Also as another note, the chocolate pie filling is Gluten Free, but the pie shell was not, so if you want to keep it gluten free, you'll want to probably make your own from other recipes that you may know of, as I don't know of one right now. *Update* I had this recipe named gluten free and sugar free in the title of the recipe but seeing that chocolate soymilk has sugar and that the pie crust does include gluten flour, I have changed the name to just Dairy Free Chocolate pie. Hope this doesn't confuse anyone! Enjoy!!
Provided by LDSMom128
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium size saucepan, pour the cold chocolate soy milk into the pan. Do not turn on the stove yet, but add two packets, or about 4 tbsp, of the plain gelatin and stir. Allow it to sit in the cold milk for about 5 minutes or so.
- Turn on the stove to Med/High and add chocolate pudding mix.
- Stir well and stir constantly with a wire whisk, which should take about 7 minutes or so.
- When the pudding mixture comes just to a boil, pour the pudding into the ready pie crust. If there is any pudding left in the pan, pour into a small dish, and someone can have some pudding!
- Cover the pie the some saran wrap. This will help because there will be a "film" that will adhere to the top of the pie if not, so this keeps the pie fresh.
- Allow the pie to completly cool, which should take at about 3 hours or so. Chill for at least 2 hours. Serve Chilled with whipped cream!
Nutrition Facts : Calories 152, Fat 8.4, SaturatedFat 2, Sodium 149.1, Carbohydrate 16.3, Fiber 1.1, Sugar 4.8, Protein 2.8
CHOCOLATE CREAM PIE-DAIRY-FREE
I was reallly suprised to see that there was no other recipe like this here as this is so delicious and a great way to end a meal
Provided by scancan
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Over a double boiler or super low flame melt baking chocolate.
- Add sugar, pudding and vanilla until dissolved.
- Add eggs one at a time and stir continuously until incorporated.
- In a separate bowl whip up the topping until stiff with a tablespoon of sugar.
- In a separate bowl add chocolate mixture to margarine stick and beat well.
- Add topping until all is well combined.
- Pour into prepared cookie pie crust and refrigerate or freeze.
- Cut into slices and serve with whipped cream and chocolate shavings.
- Enjoy.
DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY
Here's what you need: rolled oats, almond, unsweetened shredded coconut, salt, maple syrup, coconut oil, ripe avocados, coconut cream, cocoa powder, coconut milk, maple syrup, salt, coconut milk, maple syrup, vanilla extract, toasted coconut flake
Provided by Tiffany Lo
Categories Desserts
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C).
- In a food processor, pulse rolled oats until finely ground.
- Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
- Add melted coconut oil and maple syrup until combined.
- Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
- Poke the crust with a fork several times. Bake for 20 minutes.
- For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
- Pour mixture into the cooled crust and spread an even layer.
- Place in the refrigerator for 4 hours or overnight.
- For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
- Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
- Top with toasted coconut flakes.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 7 grams, Protein 9 grams, Sugar 34 grams
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