Chocolate Cream Pie

Ingredients

1 – 9-inch baked pie crust (regular or graham cracker)
1⅔ cup cold water
¼ cup cornstarch
⅓ cup cocoa powder
1 (11.6 oz) can Sweetened Condensed Coconut Milk
3 egg yolks
2 Tbsp dairy free butter
1 tsp vanilla extract
Dairy-free whipped topping of your choice
Chocolate shavings for garnish (you can use a vegetable peeler and a bar of chocolate)

This dairy-free delight boasts a rich chocolate filling, made with Sweetened Condensed Coconut Milk, and balanced by a light whipped topping. Simple, impressive, and no oven required!

Time

Prep time: 10 minutes
Chill time: 3.5 hours

Yield

8 servings

Time

Yield

Directions

In a medium saucepan, whisk together water, cornstarch, and cocoa powder. Whisk in Sweetened Condensed Coconut Milk and egg yolks until well combined.
Whisk over medium heat until thick and bubbling. Once bubbling, whisk for 1 more minute.
Remove from heat and whisk in butter and vanilla extract.
Pour into a large bowl and cover with a piece of plastic wrap making sure the plastic wrap is touching the surface of the chocolate cream so it doesn’t form a skin while cooling.
Once the chocolate cream filling has cooled a bit, around 30 minutes, pour into the baked pie shell and even the surface with a spatula.
Put the pie in the refrigerator and let it set up for at least 3 hours, ideally overnight.
Once ready to serve, prepare the whipped topping and spread it over the top of the pie. Garnish with chocolate shavings.