Milk Chocolate Cream Pie (Edit recipe)

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.

35 minutes

00 minute

Difficulty:

Intermediate

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
Calculated per serving.

by Back Porch Paleo

View original recipe

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

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.