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.
Servings: 8 servings
Calories: 632kcal
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.
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