Chocolate Coconut Cream Pie [Gluten- and Dairy-Free]

This pie is THE BEST tasting pie on earth. No, really! That’s exactly what my dad proclaimed when I made it for his birthday last week. And what Dad says, goes. At least that is what I grew up being told. ūüôā

Although it may not be the best pie on earth, it is truly the best tasting gluten free, diary free pie that I have made. It is seriously so good that I can’t image ever topping this pie. If you love chocolate and coconut (think Mounds candy bar), you will want to give this pie a try. It is simple to make, and doesn’t take long to prepare.

Ingredients:

  • Mi-Del Chocolate Snap gluten free pie crust (available in most grocery stores alongside regular
    pre-made crusts)
  • So Delicious CocoWhip (available in select grocery stores beside other frozen whipped toppings)
  • 1 can coconut cream (14 oz)
  • 1/2 cup non-dairy milk
  • 1/3 cup cornstarch (this can be replaced with arrowroot powder, if you prefer)
  • 2/3 cup cashews
  • 3/4 cup maple syrup
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil

Instructions:

Before you begin, place cashews into a bowl and cover with water. ¬†You will want these to soak no less than 4 hours, although they can soak longer. When they’re ready, rinse well.

Shake the can of coconut cream well before opening. Measure out 1 cup and pour it into a mixing bowl. Add in the cornstarch and whisk until all lumps are removed. Set aside.

Pour the remaining coconut cream into a measuring cup. There should be approx. 1/2 cup. Pour your choice of non-dairy milk (I use cashew milk) into the coconut cream to make a total of 1 cup. So this means you’ll probably use about 1/2 cup of non-dairy milk.

Add the cream/milk to a blender with soaked and rinsed cashews, maple syrup, cocoa powder, vanilla, and salt. Blend ingredients until they become smooth and creamy.

When they’re blended well, pour the mixture into a saucepan over medium heat. Whisk continuously as it heats, bringing the mixture to a gentle simmer. When the mixture is simmering well, reduce heat to low and pour in the cream/cornstarch

Continue to whisk all ingredients for approximately 5-10 minutes until it begins to thickens. When it starts to have the same consistency as pudding, remove the mixture from the heat and add in the coconut oil. Whisk again until the mixture appears glossy.

The mixture is now ready to pour into the pies crust. Doesn’t it look delicious? Refrigerate for 4 hours.

Tip: When you place the pie into the refrigerator, this is the perfect time to also remove the Cocowhip from the freezer and place it into the refrigerator as well. This will give the Cocowhip time to thaw, which will make it easier to spread.

After 4 hours, add a layer of softened Cocowhip onto the top of the firmed pie. It’s ready to serve!

You’ll be tempted to eat it quickly because it tastes so good, but be sure to savor every bite of deliciousness. If you give this pie a try, be sure to let me know if you love it as much as I do!

 

I was not compensated for this post, and it contains no affiliate links. All opinions are my own and not influenced in any way. All photos © 2016 by jennonamission.

 

The pie filling recipe was taken in part from Natural Girl, Modern World. Be sure to check out her blog if you’re interested in a vegan option pie crust and simple whipped topping.

Infamous Pumpkin Pie

Since learning about my dairy allergy and gluten intolerance earlier in the year, I worried how I would handle the holidays. Thanksgiving and Christmas often produce some of the best food-centered celebrations, but most of my favorite recipes contained wheat, butter, or cheese.

On a whim, I decided to do a little research to see if I could make a quick and easy pumpkin pie for a work luncheon. I found several items that met my requirements, and it produced a pie that took under 15 minutes to make! The best part? It was devoured by my coworkers! To my surprise, no one cared that it was gluten free and dairy free. (Some folks are apprehensive to try gluten free/dairy free foods because they’re afraid the taste is compromised.) In this case, apparently the subtleness¬†of the ingredients enhanced the flavor and the pie was a hit!

So I’m sure you’re asking, “Jenn… just what is in this pie?” Well, I’m getting ready to tell you, but I first wanted to disclose that I was not paid to endorse any of the following brands. These just happen to be the brands that are found in my local grocery store.

Ingredients:
Mi-Del Gluten Free Graham Style Pie Crust
Organic Pumpkin (15oz can)
Jell-o Pumpkin Spice Instant Pudding & Pie Filling (3.4 oz)
So Delicious Dairy Free CoCo Whip Coconut Whipped Topping (8-9oz container)
*Kinnikinnick Foods Gluten Free S’moreables
*Pumpkin Pie Spice

Note – You will want to thaw the frozen whipped topping in the refrigerator at least 4 hours before preparing this pie.

Instructions:
Open the pie crust and set it aside.
Open the can of pumpkin and pour it into a mixing bowl.
Open the packet of pudding and add it to the pumpkin. Stir together well.
Open the whipped topping and add to the pumpkin mixture. Fold together until everything is fully incorporated.
Add the mixture to the pie crust. Refrigerate for 1 hour or until ready to serve.
*Garnish with S’moreables (I grated some over the top of the pie) and spice.

That is it!! It seems too simple, doesn’t it? But it is completely fool proof! There is just enough spice in the pudding to compliment the pumpkin flavor, but the hint of coconut from the whipped topping gives the pie a little something extra.

I have had many requests to make this pie again, that I have now deemed it “infamous”! haha Since the Pumpkin Spice pudding is a seasonal product, I made a few of the pies with Sugar Free Fat Free Vanilla pudding as a substitution. I then added in approximately 2 teaspoons of Pumpkin Pie Spice to the mixture. The results were the same as if I had used the Pumpkin Spice pudding.

I hope that you will give this gluten free/dairy free pumpkin pie alternative a try. If you do, please comment below! I’d love to hear from you. Enjoy!

[Photos to come.]