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
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.
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.
Tips and Techniques for the Best Chocolate Cream Pie
** Nutritional information is an estimate and may vary.
- 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.
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