Gluten Free Dairy Free Peanut Butter Chocolate Cream Pie

  I love sweets!  They're one of the things I've missed the most since I've had to switch to eating gluten-free and dairy-free.  I also love a challenge and wanted to make something for D's birthday that I could eat too.  With a little help from the interwebs, I cobbled together a chocolate cream pie that was gluten-free, dairy-free, and delicious.
  All the ingredients for the crust ready to go
Not my prettiest pie ever but since it was my first oil crust, I'm just happy that I got it in the pie plate and it baked okay.

Sorry, no ingredient line up pictures but the final pie turned out beautifully and tasted great! 

 For the 10" crust:
2 2/3 cups gluten free flour (I used King Arthur's Measure for Measure) 
1 1/2 tsp salt
1/4 cup cocoa powder
3 Tbsp granulated sugar
3/4 cup salad oil
3-4 Tbsp cold water

Preheat oven to 475 degrees.  Mix the flour, salt, cocoa powder, and sugar together until well blended.  Add the oil and stir together until all the dry ingredients are wet and the mix is like wet sand.  Add cold water by tablespoons until a dough ball forms.  Roll dough out between two pieces of wax paper. Once dough is rolled to desired size, pull off top sheet of wax paper and invert pie plate on dough.  Hold the pie plate and bottom sheet of wax paper together and turn over so that the pie crust falls into the pie plate.  Press crust gently into plate, mend any tears, and trim edges as desired. Poke holes in the bottom with a fork and bake for 12-15 minutes.  Allow crust to cool completely before filling.

For the pie filling:
10oz dairy free chocolate chips (I used Enjoy Life Semisweet Chips)
1 (13.5 ox) can full fat coconut milk (I used Badia, my favorite brand)
1/2 cup almond butter (I used peanut butter since D is allergic to tree nuts)
1 tsp vanilla extract
1/4 cup maple syrup
Add the chocolate chips, coconut milk, and almond butter (PB, in my case) to a medium sauce pan, and warm, whisking frequently, until ingredients are combined and smooth.  Remove from heat and add the vanilla and maple syrup.  Pour mixture into prepared pie crust and refrigerate until set (I left mine overnight).
For the whipped topping:
1 (13.5 ox) can full fat coconut milk (I used Badia, my favorite brand)
1 tsp
confectioner's sugar (2 Tbsp or more to taste)

Pour coconut milk into mixing bowl, add vanilla, and whip with whisk attachment until light and fluffy.  Add confectioner's sugar until desired taste is achieved, then spread on pie, and return to the refrigerator until ready to serve.

Slice and devour!


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