Nickel Allergy Friendly Dairy Free Chocolate Cream Pie
Total time4 hr 45 min
Prep time30 min
Cook time15 min
4.5(11)
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups dairy free chocolate sandwich cookie crumbs (about 18 cookies)
- 3 tbsp coconut oil, melted
For the filling
- ¼ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 large egg yolks
- 6 oz dairy free chocolate, finely chopped
- 2 tbsp dairy free butter
- 1 tsp vanilla extract
For the topping
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- dairy free chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the cookie crumbs and melted coconut oil until the crumbs are evenly moistened and hold together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crust. Bake for 10 minutes, until set and fragrant, then transfer to a wire rack and let cool completely.
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