When you’re Dairy-Free, a smooth, creamy, rich, chocolate cream pie is a dream!
However, When you find one, it’s often loaded with other allergens like soy, pea, or cashew, almond, or potato. That’s not what we want at all! We deserve a Dairy-Free Chocolate Cream Pie without gluten, grain, soy, corn, almond, cashew, peanut, or nightshade!
And That’s what we’re going to make today! The most delicious Chocolate Cream Pie, with a creamy whipped topping, a crust with just the right amount of cinnamon, and a rich chocolate pudding in the middle!
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Welcome To Break A Recipe
Thank you for stopping by to check out this recipe for Chocolate Cream Pie!
My name is Nina Blake, I’m a food nerd who cooks and bakes without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, or sesame.
When I tell people I cook without these ingredients, they often ask, “What’s left to cook with? “
I always tell them, “My secret ingredient is Unicorn Farts, of course!”
We laugh, because cooking with Unicorn Farts seems only slightly less likely than cooking without Grains, Dairy, Eggs, Soy, Corn, Almond, Cashew, Peanut, or Sesame.
The truth is, I use simple Ingredients like coconut, chickpea, and tapioca to replicate the appearance, flavor, and texture of the foods I would otherwise miss out on.
Helping people eat safely without grains or allergens is my passion. I’m so excited to share this recipe for Chocolate Cream Pie with you today!
If this is your first time visiting, thank you for stopping by! If you are a returning reader, newsletter subscriber, recipe tester, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.
Life is better with foodie friends, and I’m thankful to call you mine!
To read more about me and why I started breaking recipes, click here.
If You’re Wondering What I Can Possibly Make Without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, Peanut, or Sesame—Take a Look at My Instagram To See What’s Cooking In My Kitchen!
Now Let’s Get Back To Our Recipe For
Dairy-Free Chocolate Cream Pie
When I asked my fiancé what he wanted for his birthday, he told me “It’s been forever since I’ve had pudding!”
Almost 11 years of being Dairy-Free and I didn’t have a pudding recipe. Isn’t that awful? His birthday was the perfect reason to change it.
Now to figure it out…
How could I make a pudding without dairy, egg, soy, corn, almond, cashew, peanut, sesame, or nightshade?
I would do what I do, and Break The Recipe!
What started as a pudding recipe, became a Chocolate Cream Pie. It was his birthday after all, and while he wanted pudding. But pudding is a weeknight dessert.
However, Chocolate Cream Pie is pudding with its party hat on!
How are we going to Break A Recipe for a Dairy-Free Chocolate Cream Pie?
- We’ll mix the crust and press it into a pie plate.
- Then, we’ll boil up the ingredients for the whipped topping, and let it chill.
- Next will boil up our pudding and pour it into the pie crust.
- Lastly, we’ll whip up our topping, pipe it on our pie, slice and enjoy!
If you can boil water and use a mixer, then you can make this Chocolate Cream Pie!
Are you ready to Break A Recipe?
Let’s Start With A
If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.
Dairy-Free Shopping List
Dairy-Free Pie Crust
Dairy-Free Chocolate Pudding
Dairy-Free Whipped Topping
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
No Bake Pie Crust (Grain-Free, Gluten-Free, Vegan, Refined Sugar Free)
- Food Processor
- Dry Measuring Cup
- Liquid measuring cup
- Pie Plate
- Silicone Spatula
- Adjustable measuring spoons
- Metal Spoon
- 1 Cup Dates (pitted)
- 1 Cup Shredded Coconut
- 2 Tablespoons Coconut oil
- 1-2 Tablespoons Water
- In a food processor, finely chop dates.
- Add coconut oil, mix on pulse until the coconut oil is incorporated.
- Add shredded coconut and cinnamon, mix on pulse for a minute.
- Using a metal spoon, press crust into pie plate, evenly distributing the crust and smoothing with the back of the spoon.
- Sifter or Fine Mesh Strainer
- 2 Quart Sauce Pan
- Liquid Measuring Cups
- Dry Measuring Cups
- Adjustable measuring spoons
- Stainless Steel Whisk
- Small Bowls For Serving
- 1 13.5 oz Can Coconut Milk I use Native Forest Simple
- ¼ Cup Chickpea Protein
- ¼ Cup Beet Sugar cane sugar or coconut sugar also work well
- ⅛ teaspoon Xanthan Gum
- ¼ Cup Cocoa Powder
- ¼ Cup Coconut Oil
- Using a sifter or fine mesh strainer, sift the chickpea protein into a medium sauce pan.
- Add the beet sugar, and xanthan gum to the saucepan. Mix the ingredients with a wire whisk.
- Add the coconut milk to the saucepan and whisk thoroughly before turning on heat.
- Over medium heat, whisk the ingredients as they come to a simmer; making sure there are no clumps. Whisk in the cocoa powder and return the pudding to a simmer.
- When the ingredients come to a simmer, add the coconut oil and bring to a rolling boil.
- Keep the pudding at a rolling boil for 1 minute. Remove the pudding from the heat, and transfer the pudding into containers. When the pudding has cooled, approximately 20 minutes after pouring, refrigerate. The pudding will set up after 4 hours.
- Medium Sauce Pan
- Adjustable measuring spoons
- Measuring cups
- Mixing Bowl with lid.
- Electric Mixer
- Decorating Tool
- 3 Tablespoons Chickpea Protein Powder
- ¼ Cup Beet Sugar
- ¼ teaspoon Xanthan Gum
- 1 13.5 Ounce Can Full Fat Coconut Milk I use Native Forest Simple
- ½ Cup Coconut Oil
- ¼ Cup Coconut Butter
- ½ teaspoon Grain-Free Baking Powder
- In a medium sauce pan, mix chickpea protein powder, beet sugar, and xanthan gum with a wire whisk.
- Add coconut milk and mix. Whisk over low heat, making sure there are no clumps. Bring to a simmer and add the coconut oil, coconut butter, and bring to a rolling boil.
- Boil for one minute, whisking constantly. Pour into a stainless steel, glass, or silicone container, and allow topping to cool. Refrigerate 4 hours or overnight.
- Whip will be solid. Using an electric mixer, whip cream on low speed for 30 seconds. Sprinkle cream of tartar and baking soda. Whip on low for 1 minute. Topping will be fluffy.
- Allow topping to rest 2-5 minutes. The topping will fluff while the cream of tartar and baking soda activate.
- Pipe topping and refrigerate topping to allow it to hold its shape. Topping will set after an hour. And will remain stable at room temperature for 30 minutes before "weeping"
Watch Me Make Dairy-Free Chocolate Cream Pie!
Let’s Take A Closer Look At Our Dairy-Free Ingredients
Knowing How The Dairy-Free Ingredients We Use In Our Recipe Work Together Helps Us Get The Results We Want,
To keep nuts out of our dessert, we’ll use coconut to give our no-bake pie crust structure and stability! When we cut into it, it will crumble slightly, as a pie crust should, but not fall out from under the pie. Unsweetened coconut flakes are also naturally sweet and add healthy fat to our recipe!
Naturally sweet and sticky dates will mix well with the unsweetened coconut flakes to provide structure for our crust!
A little bit of cinnamon helps to flavor our crust and give it the classic graham cracker taste without the allergens.
This is my favorite way to replace dairy. Of course it’s not a perfect match. Because of its low protein content we use a little xanthan gum and chickpea protein to make it act like dairy in our dairy-free pudding and dairy-free whipped topping.
Nature has loaded dairy with protein. And when it’s whipped, the protein helps cream maintain its fluffy structure. Unfortunately, coconut milk doesn’t have protein. However we can replicate that structure by adding protein to the coconut milk.
Dairy has a significant amount of fat, we use our organic coconut oil to add more fat to our whip. The coconut oil helps the whip maintain its shape and not wilt at room temperature.
Coconut butter is made from the whole coconut. It contains nutrients, fat, and stabilizes our whip because it is solid at room temperature.
Cane sugar is quite inflammatory. Beet sugar adds sweetness to our pudding and whip with less inflammation. If you’ve never used beet sugar before, it has a similar flavor to cane sugar. It can be made into confectioners’ sugar using a high powered blender. We enjoy it in frosting at our house!
If you’ve ever worked with coconut milk, you know it separates when it’s chilled. Xanthan gum emulsifies the coconut milk, preventing it from separating when chilled. It also keeps the chickpea protein, coconut oil, and coconut butter from separating.
We want our dairy-free whipped topping to be fluffy like whipped cream. Unfortunately, that doesn’t happen naturally with coconut milk, coconut oil, or coconut butter. However, we can Break The Recipe and make some magic happen! Our baking soda and cream of tartar will react to create gas and that gas will become trapped in the whip, making it fluffy!
The second ingredient used in getting our whipped cream to fluff, cream of tartar combines with baking soda to release gas and give our wicked whip some fluff!
Can I use another protein besides chickpea protein in the Dairy-Free Chocolate Cream Pie?
Yes–and no. One person’s safe food is another person’s allergen, never use any ingredient that is unsafe for you. Hemp protein will give you a brown color and a distinctive flavor—one that does’t belong in dessert. Sunflower will work for the pudding—-use less than the recipe calls for, as sunflower absorbs more liquid than chickpea. However, you will have to omit the baking soda and cream of tartar from the whip if you use sunflower seed protein—if you don’t you’ll have a green whip. Save that for Saint Patrick’s day.
What if I have a chocolate allergy?
First, never use an ingredient that is unsafe for you! I haven’t tried the chocolate pudding recipe without cocoa. You’ll need another flavoring to replace it. Break The Recipe and make it your own!
How do I bring the ingredients to a hard boil?
A hard boil is a boil that won’t stop boiling even when it’s stirred. With your burner on medium or medium high heat, depending on size, bring the ingredients to a boil, stirring frequently. You will notice the boil stops when the ingredients are stirred. When you cannot stop the boil, even by stirring, you have reached a hard boil. After you’ve reached a hard boil, set a timer for one minute. Then stir the ingredients constantly for that minute. Lastly, remove the ingredients from the burner and follow the next step in the instructions.
Why do we use cream of tartar and baking soda in the Dairy-Free whipped topping?
We want a fluffy whipped topping with the airiness of a whipped cream! Using cream of tartar and baking soda creates a chemical reaction which releases gas. The gas gets trapped in the whipped topping and fluffs it. You may notice the topping “fluffing” after you pipe it on the pie. That is exactly what is supposed to happen!
I want to make the Dairy-Free Wicked Whip, but I can’t find coconut butter. What will happen if I leave it out?
Coconut butter can be hard to find. You can use an equivalent amount of organic coconut oil in its place. The whip won’t be as stable at room temperature, and will weep or melt a little faster, but you’ll be able to enjoy a fluffy whip all the same.
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
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