Chocolate Cream Pie – Gluten Free, Dairy Free
This gluten free and dairy free no bake Chocolate Cream Pie is so decadent and very easy to make. It only requires 4 ingredients and tastes incredible!
Don’t forget to grab your FREE gluten free and dairy free Dessert Recipes E-Cookbook at the bottom of the post!
I cannot express enough how much I LOVE this pie! It’s so incredibly easy to make and tastes so rich and chocolaty.
The best part is that no one would ever know it’s gluten free and dairy free! It just tastes like an amazing chocolate pie.
This pie is technically referred to as a “Hershey’s Pie” in the non-allergy friendly world but since it’s not made with Hershey’s chocolate it didn’t seem right to call it that.
It reminds me so much of the flavor of chocolate cream pie and it’s made with allergy friendly chocolate and coconut whipped cream so that title seemed much more fitting.
The “oreo” crust is also super easy to make! I use the “KinniToos” chocolate sandwich cookies and “Earth Balance Vegan Buttery Sticks” to make the crust.
If you can’t find those ingredients though, a premade gluten free and dairy free crust will work great too.
So let’s talk about how you make it!
GLUTEN FREE AND DAIRY FREE CHOCOLATE CREAM PIE RECIPE INGREDIENTS:
For the “Oreo” crust:
- 21 gluten free dairy free chocolate sandwich cookies (I use “KinniToos” brand)
- 5 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
For the Filling:
- 1 9 oz tub coconut whipped cream (I use “So Delicious Coco Whip” or homemade)
- 1 9 oz bag dairy free semi sweet chocolate chips (I use “Enjoy Life semi sweet chocolate chips“)
HOW TO MAKE GLUTEN FREE AND DAIRY FREE CHOCOLATE CREAM PIE:
- Add the chocolate sandwich cookies to a food processor and blend until only fine crumbs remain.
- Pour melted butter into the food processor and pulse until completely incorporated.
- Grease a 9.5 inch pie plate. Pour crust mixture into the pie plate. Use a rubber spatula to press the crust mixture into the pie pan. You may need to use your hands a bit to shape the crust.
- Refrigerate for 30 min or until crust has set.
- Once the crust has set, add the chocolate chips to a microwave safe bowl and microwave in 30 second increments stirring between each time until the chocolate is melted.
- Add the coconut whipped cream to the melted chocolate and stir until combined.
- Pour the chocolate cream filling into the prepared pie crust and refrigerate for at least 2 hours before cutting.
- Optionally top with chocolate shavings and additional coconut whipped cream.
Could this chocolate cream pie recipe be any easier? I know for a fact it couldn’t be any tastier!
I hope you enjoy it as much as my family does!
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Chocolate Cream Pie – Gluten Free, Vegan
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 8 servings 1x
Description
This gluten free and dairy free no bake Chocolate Cream Pie is so decadent and very easy to make. It only requires 4 ingredients and tastes incredible!
Ingredients
For the “Oreo” crust:
- 21 gluten free dairy free chocolate sandwich cookies (I use “KinniToos” brand)
- 5 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
For the Filling:
- 1 9 oz tub coconut whipped cream (I use “So Delicious Coco Whip” or homemade)
- 1 9 oz bag dairy free semi sweet chocolate chips (I use “Enjoy Life semi sweet chocolate chips“)
Instructions
- Add the chocolate sandwich cookies to a food processor and blend until only fine crumbs remain.
- Pour melted butter into the food processor and pulse until completely incorporated.
- Grease a 9.5 inch pie plate. Pour crust mixture into the pie plate. Use a rubber spatula to press the crust mixture into the pie pan. You may need to use your hands a bit to shape the crust.
- Refrigerate for 30 min or until crust has set.
- Once the crust has set, add the chocolate chips to a microwave safe bowl and microwave in 30 second increments stirring between each time until the chocolate is melted.
- Add the coconut whipped cream to the melted chocolate and stir until combined.
- Pour the chocolate cream filling into the prepared pie crust and refrigerate for at least 2 hours before cutting.
- Optionally top with chocolate shavings and additional coconut whipped cream.
Notes
You can also use a store bought gluten free and dairy free pie crust for this recipe if you can’t find the other crust ingredients.
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