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You are here: Home / Recipes / Desserts / Pies / Chocolate Cream Pie Recipe on Almond Crust (gluten free)

Chocolate Cream Pie Recipe on Almond Crust (gluten free)

Published December 11, 2019. Last updated February 21, 2022 by Lauren Vavala

Thanks for sharing!

This Chocolate Cream Pie recipe sandwiches a rich, creamy chocolate filling between an almond crust and homemade whipped cream! This delicious pie is perfect for the holidays and naturally gluten free.

A slice of chocolate cream pie with a small white plate, fork, blue striped napkin, and pie dish in the background

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If I am remembering correctly, traditional Chocolate Cream Pie was the first pie my mom taught me how to make. A lot of the ingredients came out of boxes, though. We used chocolate pudding mix and even a powdered whipped cream that I’m not even sure still exists. No one ever complained though – that pie was delicious!

With this recipe for Chocolate Cream Pie, there are no powdery mixes from a box. Everything is homemade and it’s almost just as easy – even the almond crust. You can also opt to use a pre-made pie shell, but it really is the combination of chocolate and almond that makes this pie really special. It’s not the same old chocolate cream pie – it’s amazing!

Why This Recipe Works

  • It’s a fun spin on classic chocolate cream pie featuring a delicious combination of chocolate and almonds.
  • Pie is always a welcomed dessert during holidays and when entertaining.
  • This recipe is naturally gluten free, as the pie crust does not contain wheat flour.

How to Make Chocolate Cream Pie

Prep!

Preheat your oven to 350°F.

Create!

Almond Crust Pie Dough in a food processor bowl

Add the almond flour melted butter, sugar, and egg to a food processor and pulse until a ball forms.

Almond crust in a pie pan over a white background

Place the dough in a 8-inch pie pan and press it even around the pan until the bottom and sides are covered.

Bake for 10-12 minutes, or until the edges are just golden.

Tip: If you are using a pre-made pie shell, you can skip this part.

Chocolate cream pie filling in a pie crust over a white background

To make the filling, combine the sugar, cocoa powder, corn starch, and salt in a large saucepan. Do not turn the stove top on just yet.

Whisk in the milk and heavy cream until well combined.

Turn the heat on to medium and whisk in the egg yolks. Cook until bubbling and thickened to the consistency of pudding, about 10 minutes. Mix in the butter and vanilla extract.

Chef’s Tip: if your mixture is still runny after about 10 minutes, you can add an additional egg yolk and continue cooking. 

Pour the chocolate filling into the prepared pie crust, and cover with plastic wrap. Be sure the plastic wrap is touching the filling to prevent a “skin” from forming. Chill for 8 or more hours.

Close up of homemade whipped cream with a whisk in a metal bowl

After the pie is chilled, prepare the whipped cream. Add the heavy cream and sugar to a mixing bowl and using a whisk attachment, whip until soft peaks form.

Present!

Close up of a gluten free chocolate cream pie with a forkful taken out of it

Spread the whipped topping over the pie and top with additional almonds, if desired. You can also leave the whipped topping on the side for everyone to help themselves or add chocolate shavings!

Tips and Techniques for the Best Chocolate Cream Pie

  • Use blanched, fine almond flour for the best results.
  • Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
  • Double the whipped cream part of the recipe if more than just a layer of whipped cream is desired.
  • Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.

FAQ’s

  • Does Chocolate Cream Pie need to be refrigerated? Yes. Chocolate Cream Pie should be kept in the refrigerator until you are ready to serve it. It will keep for 3-4 days covered in the refrigerator.
  • Can you freeze Chocolate Cream Pie? Yes. You can freeze a baked Chocolate Cream Pie, however the texture may change. They are best consumed freshly made.
  • How do you thicken chocolate pie filling? Corn starch is used to thicken the chocolate filling in this recipe to keep this Chocolate Cream Pie gluten free.

Other Recipes to Try

  • Coconut Cheesecake Bars with Chocolate & Salted Caramel
  • Layered Coconut Chocolate Cheesecake with Almond Crust
  • Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing

Love this Chocolate Cream Pie on Almond Crust recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Print

Chocolate Cream Pie on Almond Crust

This Chocolate Cream Pie sandwiches a rich, creamy chocolate filling between an almond crust and homemade whipped cream! This delicious pie is perfect for the holidays and naturally gluten free.
Course Dessert
Cuisine Gluten Free, Vegetarian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 servings
Calories 632kcal
Author Lauren Harris

Ingredients

Almond Crust

  • 2 cups blanched almond flour * fine
  • 2 tablespoons butter * melted
  • 3 tablespoons granulated sugar
  • 1 egg

Chocolate Filling

  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • pinch salt
  • 2 cups milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Homemade Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar

Instructions

Almond Pie Crust

  • Preheat your oven to 350°F. 
  • Add the almond flour, melted butter, sugar, and egg to a food processor and pulse until a ball forms. 
  • Place the dough in a 8″ pie pan and press it even around the pan until the bottom and sides are covered. 
  • Bake for 14-16 minutes, until the edges are just golden.

Chocolate Filling

  • Combine the sugar, cocoa powder, corn starch, and salt in a large saucepan (do not turn on the stove top just yet). 
  • Whisk in the milk and heavy cream until well combined.
  • Turn the heat on to medium and whisk in the egg yolks.
  • Cook until bubbling and thickened, about 10 minutes then mix in the butter and vanilla extract.
  • Pour the chocolate filling into the prepared pie crust, and cover with plastic wrap. Be sure the plastic wrap is touching the filling to prevent a “skin” from forming.
  • Chill for 8 or more hours.

Homemade Whipped Cream

  • After the pie is chilled, prepare the whipped cream.
  • Add the heavy cream and sugar to a mixing bowl and using a whisk attachment, whip until soft peaks form.
  • Spread the whipped topping over the pie and top with chocolate shavings, if desired.

Notes

Tips and Techniques for the Best Chocolate Cream Pie

  • Use blanched, fine almond flour for the best results.
  • Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
  • Double the whipped cream part of the recipe if more than just a layer of whipped cream is desired.
  • Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 49g | Protein: 11g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 196mg | Sodium: 111mg | Potassium: 222mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1275IU | Vitamin C: 0.3mg | Calcium: 185mg | Iron: 2.1mg

This recipe was originally published November 27, 2019. It was updated with new images, more thorough instructions, tip, techniques, and FAQ’s in December 2019.

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Filed Under: Desserts, Gluten Free, Pies, Recipes

Comments

  1. Sherry says

    December 5, 2022 at 9:17 pm

    I had a lot of trouble with this recipe and probably made the biggest mess I’ve ever made while cooking. I will start with the crust which was a big success. It was absolutely perfect and delicious and also easy to make. I would like to use it on other pies as well. Everything went smoothLy until I tried to pour the filling into the crust. It was way more than a 9”pie shell could hold, and it ran over. After I cleaned up my counter, I tried to put the plastic wrap on top. My first attempt was a failure because I couldn’t get the large air bubbles out without the plastic wrap sticking to itself. I pulled it off and tried again. This time I succeeded, but I had to work carefully and slowly. Finally, it was time to eat it, and we called it a pudding pie because it didn’t set up. It tasted good, but it was hardly a pie. I read your comment about adding another egg yolk, but the filling was about as thick as pudding when I put it in the crust. I’m wondering if maybe it should be put in the freezer to chill. I would love to make this successfully, but I don’t know if I dare to try again.

    Reply
    • Lauren Vavala says

      December 13, 2022 at 10:40 pm

      Hi Sherry!

      Thanks so much for the feedback. While I’m glad you enjoyed the crust, I’m so sorry the filling didn’t work out for you. I’m not quite sure why you had so much filling that it overflowed, as I haven’t had this issue and have made this multiple times. However, I do agree the filling could use a different approach. After being through pastry class in culinary arts school, there is definitely a better way to go about this recipe. I hope to be able to revisit and modify this sooner than later!

      – Lauren

      Reply
  2. Gail says

    June 19, 2022 at 12:14 pm

    I made this for me and my husband. What a special treat! I like to combine chocolate and almonds whenever possible. Thanks for the great treat.

    Reply
    • Lauren Vavala says

      June 22, 2022 at 2:13 pm

      Thanks so much for sharing Gail. So happy to hear that you and your husband enjoyed the pie 🙂

      – Lauren

      Reply
  3. Janis says

    February 21, 2022 at 5:16 pm

    My pie did not set and was very soupy. I followed the recipe. Any thoughts?
    Thanks!

    Reply
    • Lauren Vavala says

      February 21, 2022 at 7:11 pm

      Hi Janis! This is most likely due to the eggs not cooking long enough to cause the proteins to fully thicken. The mixture should already be about the consistency of pudding before you pour it into the shell. If it’s still too runny, you can add another egg yolk. I haven’t made this in awhile, but haven’t had issues in the past. BUT…any reason to make chocolate cream pie is a good one! I’ll update the post with the information I just left for you here and any new tips/tricks after I remake it. I’m so sorry it didn’t turn out for you!

      – Lauren

      Reply
  4. dana says

    December 27, 2021 at 11:21 am

    Hello! I was wondering – have tried the almond crust recipe without baking it first? I would like to use that crust with a baked cheesecake filling, and would like to try baking it all at the same time.

    Reply
    • Lauren Vavala says

      December 27, 2021 at 4:57 pm

      Hi Dana. With most cheesecake or “wet” pies etc, you pre-bake the crust to keep it more crisp and prevent it from getting completely soggy. I haven’t tried this particular crust without baking it first. My best guess is that it won’t hold up as well if you choose not to pre-bake it, but won’t change the flavor at all.

      – Lauren

      Reply
  5. Amy s says

    November 24, 2020 at 10:11 am

    sub for cows milk?

    Reply
    • Lauren Vavala says

      November 24, 2020 at 3:41 pm

      Hi Amy! While I haven’t tried it with this particular recipe, usually almond milk will work as a 1:1 sub for dairy milk. Hope this helps,
      Lauren

      Reply
  6. Carl says

    October 30, 2018 at 10:17 am

    So yummy! This a great dessert for family dinners.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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