Heaven on a plate! This Old Fashioned Chocolate Cream Pie would be something my grandmother would make! The chocolate pudding filling and whipped cream topping remind me of diner food or the pie I used to get a Waffle House….this pie is Old School Baby! 😉 I did choose to use a nut crust which is a little different from its original counterpart but just as delicious!
There is NO corn starch in this pudding! The thickening comes from arrowroot powder and Great Lakes Gelatin! I am enjoying incorporating Great Lakes Gelatin into recipes! Check out THIS post about the great benefits of a good quality gelatin.
Not only is this pie AMAZING and my new favorite chocolate dessert, this recipe is also so EASY! The pudding comes together using 1 pot in less than 10 minutes. The crust is just as easy with only a few ingredients and no rolling pin needed! The whipped topping is just that, some whipped cream sweetened with a little Kal Stevia and a bit of pure vanilla extract! I use a little Gelatin in the whipped topping to keep it from “melting” but it is not 100% necessary.
If you would rather make it in a 8 X 8 inch pan, simply follow all of the directions and call it a “Chocolate Delight.”
I can’t wait to celebrate Easter with my family this weekend and share this yummy pie with everyone!
*****This recipe is Grain-Free (GF), Sugar-Free (SF), Low-Carb (LC), Egg-Free (EF) & can be made Dairy-Free (DF)!
Crust:
1 cup almond flour
1 cup chopped pecans
4 tbsp salted butter, melted
4 servings Kal Stevia (to taste)
Big pinch of sea salt (optional, will make the crust saltier which is a nice contrast to the sweetness and chocolate)
Preheat oven to 350 degrees F. In medium bowl, mix all ingredients until well incorporated. Taste for sweetness and saltiness and adjust if needed. Press crust into bottom of 8 or 9 inch pie plate or oven safe dish. (You could also use a 8 x 8 inch square pan). Bake for 15 minutes or until slightly brown around edges. Allow to cool.
While crust is cooking, prepare Chocolate Pudding.
Chocolate Pudding:
1/4 cup unsweetened cocoa powder
1 tbsp arrowroot powder
2.5 tsp gelatin (I use Great Lakes Brand)
1/8-1/4th tsp Kal Stevia (to taste)
1 & 1/4 cup half & half
1/2 cup heavy whipping cream
1/2 cup milk
2 tsp pure vanilla extract
2 oz dark chocolate chips (optional)
Directions
In small sauce pan, add cocoa powder, arrowroot powder, gelatin and 1/8th tsp Stevia (add more at end if needed). Blend ingredients with whisk. Add dairy ingredients and vanilla and whisk until dry ingredients are dissolved. Turn burner on medium-low heat. Continue to whisk as liquid comes to a low simmer and begins to thicken. This will take anywhere from 5-10 minutes (depending on how high of heat you are using). Be sure not scorch or burn pudding. Once you see a few bubbles in pudding and it has thickened, remove from heat. At this time you can choose to add the chocolate chips by just whisking them in until completely dissolved.
NOTE: If you omit the chocolate chips, it will not make the pudding any less tasty but it will give you a little extra sweetness and chocolaty-ness (I just made up a word or misspelled one pretty bad!) depth of flavor! 😉 At this time, TASTE FOR SWEETNESS and adjust if needed. Pour into a glass bowl to stop the cooking process and to begin to cool the pudding. Cover the surface with plastic wrap to prevent skin from forming on top. Set aside until crust has come to room temperature.
While waiting, prepare Whipped Cream Topping.
Whipped Cream Topping:
1 & 1/4 cup heavy whipping cream
1/8th tsp Kal Stevia (to taste)
1/2 tsp pure vanilla extract
1/2 tsp gelatin (I use Great Lakes) (optional)
Add all ingredients to medium bowl, sprinkling the gelatin over the top of the cream. Whip with beaters until whipping cream has formed medium peaks (not stiff). Place in refrigerator until ready to top pie.
Assembly:
Once crust as come to room temperature pour warm pudding over crust. The pudding should not be allowed to cool completely or it will set up. If this happens, simply stir pudding well and pour on top of crust. This will not affect the flavor but the pudding will not be as smooth and pourable when adding it to the nut crust. Refrigerate for at least 3 hours (or overnight) to allow pudding to cool COMPLETELY. Before serving, top pie with whipped cream and serve.
Optional topping: Chopped chocolate chips
1 cup almond flour
1 cup chopped pecans
4 tbsp. expeller pressed coconut oil, melted
1/8 teaspoon servings Stevia Select Stevia (to taste)
1/8th tsp sea salt
Chocolate Pudding:
1/4 cup plus 1 tbsp. unsweetened cocoa powder
1 tbsp. arrowroot powder
1 tbsp. gelatin (I use Great Lakes Brand)
1/4 teaspoon Stevia Select Stevia (to taste)
1 cup pure canned coconut milk
1 cup unsweetened almond milk
1/4 cup cold coffee (or extra almond/coconut milk)
2 tsp pure vanilla extract
2 oz. dairy free chocolate chips like Enjoy Life Brand (I would not omit the chocolate chips in the dairy free version to maximize the flavor)
Whipped Topping:
1 can pure coconut milk (only ingredients should be coconut milk and water)
1/2 tsp pure vanilla extract
1/4 tsp Stevia Select Stevia (to taste)
For whipped topping:
Place coconut milk in refrigerator the night before. Open can and remove the harden portion of milk into bowl. Add vanilla and Stevia. Beat with mixer until thick. Store in refrigerator until ready to top pie.
Assembly:
Once crust as come to room temperature pour pudding over crust. The pudding should not be allowed to cool completely or it will set up and not pour. If this happens, simply stir pudding well and pour on top of crust. This will not affect the flavor but will result in a slightly lumpy pudding. Refrigerate for at least 3 hours (or overnight) to allow pudding to cool COMPLETELY. Before serving, top pie with whipped coconut cream and serve.
NOTE: I use coffee in the dairy-free version to give the pudding an extra layer of flavor.
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