Chocolate Coconut Cream Pie
This silky smooth chocolate coconut cream pie is full of decadent chocolate flavor with a coconut twist! This pie is dairy-free and vegan, with gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes + 6 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- Baked and cooled pie crust
- 1/4 cup almond milk (or your favorite dairy-free milk alternative)
- 1/4 cup cornstarch or arrowroot
- 1 (13.5 oz) can coconut milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 cup dairy-free chocolate Chips
Instructions
- Mix the almond milk and cornstarch in a small bowl and set aside.
- Heat the coconut milk, sugar, and salt in a medium saucepan over medium-high heat.
- Bring the mixture to a simmer and stir in the cornstarch mixture. Mix until the custard thickens slightly.
- Remove the pan from the heat and mix in the chocolate chips. Mix until the chocolates melt.
- The custard should be silky and smooth. If it isn’t, add the pudding to a blender and blend on high for 5-10 seconds.
- Pour the warm pudding mix into the cooled pie shell and cover with plastic wrap. Refrigerate for 4-6 hours or until the custard is set and solid.
- Once the filling has set, top the pie with whipped cream and your favorite toppings and serve. Leftover pie can be refrigerated for up to five days.
Find it online: https://thecoconutmama.com/chocolate-coconut-cream-pie/