If you’re craving something sweet, creamy, and totally delicious, you’ve landed in the right spot! This Dairy-Free Chocolate Coconut Cream Pie is not just a treat for those avoiding dairy; it’s a dessert that everyone will love. Let’s dive into how to whip up this delightful pie, step by step!
What You’ll Need
Ingredients
Here’s a quick rundown of what you’ll need to make this pie:
For the Crust:
- 1 ½ cups of crushed graham crackers (make sure they’re dairy-free)
- ½ cup of melted coconut oil
- ¼ cup of sugar (or your favorite sweetener)
For the Filling:
- 1 can (13.5 oz) of full-fat coconut milk
- ½ cup of unsweetened cocoa powder
- ½ cup of maple syrup (or agave syrup)
- 1 teaspoon of vanilla extract
- 2 tablespoons of cornstarch (for thickening)
- A pinch of salt
For the Topping:
- 1 can (13.5 oz) of coconut cream (chilled)
- 2 tablespoons of powdered sugar (or your favorite sweetener)
- Shredded coconut (for garnish)
- Dark chocolate shavings (optional, but oh-so-good!)
Step-by-Step Instructions
1. Make the Crust
Start by preheating your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted coconut oil, and sugar until everything is well combined.
Next, press this mixture firmly into the bottom and up the sides of a pie dish. You want it to be nice and compact! Bake it for about 10 minutes, then let it cool while you prepare the filling.
2. Prepare the Filling
In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, cornstarch, and salt. Whisk it all together over medium heat until it starts to thicken. This usually takes about 5-7 minutes. Keep stirring to avoid any lumps!
Once it’s thickened up, pour the chocolate filling into your cooled crust. Spread it out evenly and let it cool at room temperature for a bit before popping it in the fridge. Let it chill for at least 2 hours, or until it’s set.
3. Whip Up the Topping
While your pie is chilling, let’s make that fluffy topping! Take the chilled coconut cream (make sure it’s nice and thick) and scoop it into a mixing bowl. Add the powdered sugar and whip it up until it’s light and fluffy. You can use a hand mixer or a whisk—whatever you have on hand!
4. Assemble the Pie
Once your pie is set, take it out of the fridge and spread the whipped coconut cream on top. You can get creative here! Sprinkle shredded coconut and dark chocolate shavings on top for that extra flair.
5. Serve and Enjoy!
Slice up your pie and serve it chilled. Trust me, everyone will be asking for seconds!
Tips for Success
- Chill Your Ingredients: For the best results, make sure your coconut cream is chilled before whipping. This helps it whip up nicely.
- Sweetness Level: Feel free to adjust the sweetness to your liking. Taste as you go!
- Garnish: Get creative with your toppings! Fresh berries or a drizzle of dairy-free chocolate sauce can take this pie to the next level.
FAQs
Can I use a different type of crust?
Absolutely! If you’re not a fan of graham cracker crust, you can use a nut-based crust or even a store-bought dairy-free pie crust.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge. It should last for about 3-4 days, but let’s be real—this pie probably won’t last that long!
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead of time. Just make sure to keep it in the fridge until you’re ready to serve.
Is this pie suitable for vegans?
Yes! All the ingredients in this recipe are plant-based, making it a great option for vegans.
What can I substitute for coconut milk?
If you’re not a fan of coconut, you can use almond milk or any other dairy-free milk. Just keep in mind that it might change the flavor a bit.
And there you have it! A delicious, creamy, and totally dairy-free Chocolate Coconut Cream Pie that’s sure to impress. Whether you’re serving it at a party or just treating yourself, this pie is a winner.
