Dairy Free Chocolate Pie Recipe: Delicious and Easy

Hey y’all! If you’re on the lookout for a decadent dessert that caters to everyone at the table, this Dairy Free Chocolate Pie is your go-to! Rich, creamy, and perfectly sweet, it’s sure to satisfy your chocolate cravings without a hint of dairy. Whether it’s a family gathering, a potluck, or just a treat-yourself moment, this pie will hit the spot. Let’s get cooking!

Why You’ll Love This

• Dairy-free delight that doesn’t skimp on flavor.
• Perfectly creamy texture without any cream.
• Quick and easy to prepare with minimal ingredients.
• Impressively rich, making it perfect for special occasions.
• Versatile recipe that welcomes creativity and substitutions.

Ingredients

• 1 1/2 cups graham cracker crumbs (ensure they’re dairy-free)
• 1/3 cup coconut oil, melted
• 1/4 cup granulated sugar
• 1 1/2 cups dairy-free chocolate chips
• 1 cup full-fat coconut milk
• 1 tsp vanilla extract
• Pinch of sea salt

Directions

Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted coconut oil, and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
4. Bake for 10 minutes, then let cool completely.

Make the Filling

1. In a small saucepan, heat the coconut milk over medium heat until it’s just simmering. Do not boil.
2. Place the dairy-free chocolate chips in a heatproof bowl.
3. Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
4. Stir until smooth and glossy, then add the vanilla extract and sea salt.

Assemble the Pie

1. Pour the chocolate filling into the cooled crust.
2. Refrigerate for at least 4 hours, or until the filling is set.

Notes

• For best results, use full-fat coconut milk for a creamier texture. Learn more about coconut milk.
• If your graham crackers contain dairy, opt for a gluten-free version available in most stores.
• For a sweeter pie, consider adding an extra tablespoon of sugar to the filling.

Variations

• Nutty Twist: Add a layer of chopped nuts at the bottom of the crust before pouring the filling.
• Mint Chocolate Pie: Add a few drops of peppermint extract to the filling.
• Spicy Kick: Add a pinch of cayenne pepper to the chocolate mixture for a spicy variation.

Required Equipment

• Pie pan
• Mixing bowls
• Small saucepan
• Refrigerator

Storage Instructions

Store any leftover pie in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.

Suggested Pairings

Serve this Dairy Free Chocolate Pie with a dollop of coconut whipped cream or with fresh berries for a delightful contrast.

Pro Tips

• Allow the pie to set overnight for a firmer texture. Read more about chilling pies.
• For a shiny top, gently tap the pie pan on the counter to release air bubbles before chilling.
• Use a sharp knife dipped in hot water to slice the pie neatly.

FAQ

• Can I use a different crust? Yes, a simple almond flour crust or even a store-bought dairy-free crust works well.
• Can I substitute the coconut milk? Almond milk or oat milk can be used, but the pie will be less creamy.
• How do I prevent the crust from crumbling? Ensure the crust is packed tightly and cooled before adding the filling.