Gluten Free Dairy Free Chocolate Cream Pie Recipe

by Carol Kicinski on September 7, 2011

Gluten Free Dairy Free Chocolate Cream Pie I love diners. Some of my best times have taken place over endless cups of coffee under overly bright florescent lights sitting at a slightly chipped table that has seen better days. Elegant restaurants are great but there is just something about a neighborhood diner – a place where the waitress calls you “hon”, the food, while not fancy is predictably good and where you can get breakfast or pie any time of the day. You can, in fact, eat breakfast and pie at the same meal and no one will judge you. Yep! I love diners!

I miss eating pie at a diner. But I am not one to lament losses due to my gluten free diet for very long so I decided to come up with my own, new and improved version of chocolate cream pie – one of my all time diner favorites from a long ago time. What makes this pie new and improved is not just the fact that it is gluten free and dairy free, it is the fact that it is AMAZING!!!! The filling is rich and sinful, the topping a sweet meringue that literally melts in your mouth and the crust is a simple, no bake chocolate affair made with the help of KinniToos, a gluten free sandwich cookie very much like an Oreo. For even more chocolaty goodness I use the fudge stuffed cookies but any kind you can find will work great.

Maybe I will change my name to Flo and open my own diner. Or maybe I will just enjoy my pie!

Gluten Free Dairy Free Chocolate Cream Pie

Gluten Free Dairy Free Chocolate Cream Pie Recipe

Ingredients

2 packages Kinnikinnick KinniToos gluten free sandwich cookies
4 tablespoon dairy free butter substitute, melted
1 – 14 ounce can full-fat coconut milk
1 packet (2 ½ teaspoons) unflavored gelatin
1 pinch kosher or fine sea salt
12 ounces dairy free semisweet chocolate chips
1 tablespoon pure vanilla extract
¾ cup of sugar
6 large egg whites

Directions

Place the cookies into the bowl of a food processor and pulse a few times to break them up then process until the cookies become crumbs. Add the melted dairy free butter substitute and process to combine. Spray a 9 inch spring-form pan well with gluten-free non-stick cooking spray. Firmly press the crumb mixture into the pan, evenly covering the bottom and about halfway up the sides. Refrigerate crust while preparing the filling.

Combine ½ cup of coconut milk with the gelatin and let sit for five minutes to soften. Pour the remaining coconut milk and salt into a sauce pan and heat to a boil. Add the gelatin mixture and stir to combine. Remove from the heat, add the chocolate chips and vanilla. Cover the pan and let sit for 3 minutes. Stir until all the chocolate is melted and the mixture is fully combined and glossy. Pour into the prepared cookie crust, cover with plastic wrap and refrigerate for 6 hours or overnight.

Place the sugar and egg whites in the heat-proof bowl of an electric mixture and place over a pan of barely simmering water. Stir constantly until the sugar has all dissolved and the egg whites are warm to the touch, about 3 minutes. Attach the bowl to the mixer and using the whisk attachment beat the egg whites on medium speed until soft peaks form, about 3 minutes. Raise the speed to high and beat until stiff peaks form but the mixture is not dry – about 1 ½ minutes.

Mound the meringue over the top of the pie and using a knife or spatula create little peaks. Place the pie under the broiler for a few seconds to brown the top or use a kitchen torch. Be careful not to burn the meringue. Serve the pie right away or refrigerate until serving time.

Servings

This completely gluten free recipe makes 8 servings.

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Ready for dessert?

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Categories:    Dessert

{ 24 comments… read them below or add one }

Cara September 7, 2011 at 3:28 pm

What a treat! And those cookies are a great find, I will be sure to make sure my gluten-free friends know about them!

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Ricki September 7, 2011 at 3:47 pm

This is gorgeous, Carol! I have to check out those cookies, too. :)

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Kim (Cook It Allergy Free) September 7, 2011 at 5:33 pm

Ummm! Oh my! How do you stay so stinking skinny with all of these amazing treats you are always baking up?? This looks DIVINE! And I have not seen those cookies in our stores here yet. Will have to be on the lookout!
xo
k

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InTolerantChef September 8, 2011 at 6:46 am

Ooooh, how yummy and gorgeous looking too! I bet there’d be a line up outside your diner everyday if you opened and sold a pie like that.

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Shirley @ gfe September 8, 2011 at 7:11 am

Stunning pie, Carol! Love your post, too. ;-) I’d be a frequent visitor to your diner! :-)

xo,
Shirley

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glutenfreeforgood September 8, 2011 at 8:33 am

Carol, Stop it with these AMAZING desserts, please. Do you have to publish this recipe when I’m trying to do a mini detox! I know exactly when I’m going to pull out this recipe and dazzle my extended family. You know, the ones who think GF is boring. =)

As for diners, I’m with you on the funky charm. Loved your description with chipped tables and all. I was in a vintage diner in Mobile, Alabama years ago (pre-celiac). I ordered a piece of apple pie. The cook took a huge hunk of butter (like half a pound), threw it on the slab grill to melt, then tossed the piece of apple pie onto the sizzling butter. He actually fried the already cooked pie in butter. Flipped it over, fried it on the other side and slapped it onto a plate. Topped it with a carton of vanilla ice cream and set it in front of me. I was flabbergasted! And then I proceeded to eat the whole thing. Happy as can be.

Can’t wait to try this pie of yours, but I need to give my kale and chard detox a few more days.

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Nancy@http://glutenfreetravels.blogspot.com September 8, 2011 at 11:21 am

This pie looks absolutely decadent. I’ll be on the lookout for the cookies. Don’t know how you continue to create such fabulous desserts!

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Carol Kicinski September 9, 2011 at 9:03 am

Thanks Nancy! They carry the cookies at my local natural foods store and I live in a small town, if they don’t have them, ask for them – that’s what I do!

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CassidyS September 9, 2011 at 9:09 am

Wow! I can’t believe how gorgeous your pie looks! I’m sure it tastes just as good – thanks for the recipe :)

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Lynne H September 11, 2011 at 10:01 pm

What a wonderful dessert!!! Need your expert help. I cannot eat eggs – what would you suggest I do to top this yummy pie that would also be gluten free and dairy free. I have checked out the cookies and their ingredients are okay. Thanks for everything.

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Carol Kicinski September 12, 2011 at 3:41 pm

I am so glad you asked because I was going to make this suggestion anyway and then forgot! You can take 3 cans of full fat coconut milk, place over night in the fridge then open the cans so you can remove the top completely, scoop out the thick coconut cream from the top of each can and beat in a chilled bowl with chilled beaters just like you would whipped cream. You can sweeten it if you like with some powdered sugar – this will give you a dairy free “whipped cream” topping instead of meringue – here is a link that may explain it better than I http://www.thekitchn.com/thekitchn/how-to/how-to-make-whipped-cream-from-a-can-of-coconut-milk-152490

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Lynne H September 14, 2011 at 11:59 pm

Carol – thank you for the dairy free “whipped cream” topping from full fat coconut milk. It sounds absolutely marvelous. I went to the site you gave and printed the directions and put it with the directions for the pie. I can’t wait to make this for our party at work – they love my gluten/dairy/vegan free baked goods. Thanks again!!

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Carol Kicinski September 15, 2011 at 9:13 am

My pleasure, enjoy! And let me know what they think.

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benita wheeler September 15, 2011 at 1:24 pm

chocolate…smile. wine. cheese centerpiece on a glass pedestal. it is a beautiful moment…….

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Carol Kicinski September 15, 2011 at 5:31 pm

what a lovely comment!

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Nancy @SensitivePantry November 20, 2011 at 7:37 am

Spectacular cake….as usual, Carol. You have a wonderful, creative foodie soul.

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Carol Kicinski November 20, 2011 at 7:42 am

Ah, thanks Nancy!

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Spring November 25, 2011 at 1:13 pm

Ok- I served this pie yesterday, using a whipped cream instead of a meringue topping… it was a HUGE HIT!! All of the non-food-allergy people were devouring it- I barely got a slice leftover! :) I made one change- I am corn free also, so I cannot use those “oreo” type cookies.. but they have a chocolate animal cookie I can have, so I crushed those for the crust, using the amount of butter in your recipe- then, because the cookies I used do not have frosting in them, I added coconut oil until the crumbs started to stick together more. UNBELIEVABLY DELICIOUS_- thanks for this great recipe! (I already received one email today asking for the recipe… and I’ve been asked to bring this to the next family gathering) :)

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Carol Kicinski November 26, 2011 at 8:24 pm

Thank you Spring! I am happy you and your family/friends enjoyed it. I love it when people take my recipes and add their own twist to it!

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Lidia Metoyer December 7, 2011 at 6:24 pm

Awesome post! I will keep an on eye on your blog.

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Valerie December 16, 2011 at 7:32 pm

Made this dessert – AMAZING. I will be thinking about it for weeks!

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Sugarbush January 4, 2012 at 6:15 am

Now this is worth falling of the “no grain” part of my diet! At least til every crumb has crumbled….
Carol, …you are the best!

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Angela October 11, 2013 at 3:58 pm

When my turning 8 year old requested a chocolate pie for his birthday, I was a little worried about finding a GF/DF recipe to make for him. Very happy to have found this yummy recipe. But the chocolate pie part was very runny! Any tips as to why?? I did refrigerate over night….. any help would be appreciated as I would like to make it again.

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CarolKicinski October 23, 2013 at 9:05 pm

You could try mixing the gelatin with a tablespoon of water and microwaving it for 5 seconds before adding to the coconut milk. I hope that helps!

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