Milk Chocolate Cream Pie (Edit recipe)

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If you’re looking for a chocolate fix, look no further, this is it! The filling is a dairy-free, dreamy chocolate delight. A very mellow chocolate flavor, so two pieces might be in order. If you prefer a darker chocolate flavor, feel free to increase the cocoa powder by a tablespoon or dive into the rich and deep dark side of chocolate. Either way, cut into this delicious pie and enjoy every single bite.

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PREP TIME

35 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 8

Ingredients

1 Paleo/GF Pie Crust (click for recipe), pre-baked and cooled
6 whole Egg Yolk
.5 cup Maple Sugar
3 Tbsp Tapioca Starch
.25 cup Cocoa Powder
.5 tsp Sea Salt
1.5 cups Almond Milk, unsweetened, plain
3 Tbsp Unsalted Butter, can sub ghee
2 tsp Pure Vanilla Extract
1.5 cups Coconut Whipped Topping (So Delicious CocoWhip), or any other dairy-free whipped cream, divided
.125 cup Dark Chocolate, shaved, for optional garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a heatproof bowl with a fine-mesh sieve on top of it, set aside.
In a medium-sized bowl, combine the egg yolks and maple sugar. Whip the ingredients with a hand mixer for 1-2 minutes until well combined and a little lighter in color. Add the tapioca starch, cocoa and salt and mix well into the egg/sugar mixture.
Pour in the almond milk and mix again to fully combine. Pour this mixture into a heavy-bottomed three qt saucepan. Cook over medium heat, stirring constantly, until thickened, usually around 5-7 minutes. Remove from heat and whisk in butter and vanilla.
Remove from the heat and pour through a fine-mesh sieve into the mixing bowl, using the back of the spoon to push through. The custard will be thick, but this process will remove any lumps, making for a very creamy mixture.
Place the custard in the refrigerator to cool for 45-60 minutes. When it’s cool, add 1 cup (120 g) of the whipped cream and fold in with a rubber spatula to fully combine. Pour mixture into the prepared pie crust and place in the refrigerator to set up for at least 4 hours, or overnight for best results.
When you are ready to serve, place the remaining ½ cup of the whipped cream in the center of the pie and sprinkle shaved chocolate on top if using.

Notes

This is a recipe share from our cookbook: Back Porch Paleo ~ Homestyle Comfort Food from Our Table to Yours.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	12 g
Carbohydrates:	18 g
Protein:	4 g
Cholesterol:	149 g
Sodium:	180 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.