Chocolate cream pie is a towering coconut milk pudding pie — glossy, dark chocolate custard in a crisp almond crust under a cloud of whipped topping. Melted cacao nibs give the filling real intensity while tapioca sets it into spoonable silk. Eight slices of proper diner-style pie, made entirely grain-free.
SERVES 8
Ingredients
Crust
4½ ounces almond flour
3 tablespoons (45 ml) palm sugar, plus 1 additional tablespoon palm sugar
3 tablespoons (45 ml) coconut oil, melted
2 ounces coconut milk
2 teaspoons (10 ml) coconut oil
Coconut oil for greasing pie plate
Pie
1 cup (240 ml) palm sugar
6 tablespoons (90 ml) tapioca flour
4 tablespoons (60 ml) cacao powder
¼ teaspoon salt
5 cups (1200 ml) coconut milk
2 large eggs, lightly beaten
8 ounces cacao nibs, finely chopped
5 teaspoons (25 ml) vanilla extract
1 cup (240 ml) coconut milk
2 tablespoons (30 ml) palm sugar
3 large egg whites
¼ teaspoon lemon juice
1 teaspoon (5 ml) tapioca flour
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease a nine-inch pie plate with coconut oil.
2.В В Process almond flour and one tablespoon of palm sugar into fine crumbs in a food processor (about 10 seconds). Add coconut oil and coconut milk and pulse until combined (about 8 pulses). Press crumbs into bottom and up sides of prepared pie plate.
3.В В Bake crust until top edge is slightly lighter in color and crust is set (about 15 minutes). Allow to cool completely (about 30 minutes).
4.В В Combine palm sugar, tapioca flour, cacao powder, and salt in a bowl.
5.В В Whisk coconut milk and eggs together in a medium saucepan, then whisk in palm sugar mixture. Add cacao nibs and bring to a boil over medium heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). Remove from heat and stir in two teaspoons of vanilla.
6.В В Strain mixture through a fine-mesh strainer into the cooled crust. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until completely cool (at least three hours, or up to one day).
7.В В Using a stand mixer fitted with a whisk, whip egg whites, lemon juice, tapioca flour, coconut milk, and palm sugar until foamy (about 1 minute). Increase speed to high and whip until soft peaks form (2 to 3 minutes). Spread whipped topping evenly over pie and cut pie into eight slices. Serve.
Pro Tips
- Strain the cooked pudding into the crust. Catching the cacao nib bits and any scrambled egg is what gives the filling its glass-smooth texture.
- Press plastic wrap directly onto the pudding surface as it chills — that's the classic trick for a skin-free cream pie filling.
- Cook the pudding to thick and glossy, about three minutes. Undercooked it never sets; overcooked it turns grainy at the base.
- Spread the whipped topping right before serving if you want the cleanest look — it holds well but softens over a day in the fridge.
Frequently Asked Questions
Can I make chocolate cream pie ahead?
Yes — the filled pie keeps a day in the fridge. Add the whipped topping just before serving for the freshest finish.
Why strain the filling?
It removes the cacao nib solids and any cooked egg bits. The result is a pudding that's silky rather than speckled — worth the extra bowl.
What can I use instead of the meringue topping?
Whipped coconut cream sweetened with a little honey and vanilla. It's lighter and quicker than the egg white topping.
How do I get clean slices?
Chill the pie thoroughly and dip your knife in hot water between cuts. Cold filling plus a warm knife gives perfect wedges every time.
Recipe Card
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