No-Bake Gluten Free Chocolate Cream Pie Recipe
Decadently rich and impossibly smooth, this classic chocolate cream graham cracker pie delivers a melt-in-your-mouth mousse filling nestled inside a crisp, ready-made Mi-Del gluten free graham style pie crust. Crafted with gently whipped eggs, high-quality dark chocolate, and real butter, this no-bake dessert requires zero oven time while achieving a luxurious, restaurant-quality texture. Finished with a generous cloud of homemade whipped cream and delicate chocolate shavings, it is an effortless showstopper that happens to be naturally gluten free.
Print
Pin
Ingredients
- 1 Mi-Del Gluten Free Graham Style Pie Crust - ready-made
- 6 oz dark chocolate (60–70%), finely chopped - 170 g finely chopped
- 1 can coconut milk - 13.5 oz full-fat - shake well before using, or use canned coconut cream for a richer result)
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch - acts as the thickener since we are omitting eggs
- 1 tablespoon coconut oil or vegan butter
- 1 teaspoon pure vanilla extract
- pinch sea salt
- ½ cup aquafaba - Optional for extra fluffiness: liquid from a can of chickpeas whipped with 1/4 tsp cream of tartar until stiff peaks form, to gently fold in at the end.
Instructions
Whisk Base Ingredients:
- In a medium saucepan (off the heat), whisk together the full-fat coconut milk, granulated sugar, cornstarch, and pinch of sea salt until completely smooth with no lumps.1 can coconut milk, 3 tablespoons granulated sugar, 2 tablespoons cornstarch, pinch sea salt
Thicken on the Stove:
- Place the saucepan over medium heat, whisking constantly. Bring the mixture to a gentle simmer. Continue to cook and whisk vigorously for 2 to 3 minutes until the mixture thickens significantly into a smooth, pudding-like consistency.
Melt the Chocolate & Butter:
- Remove the saucepan from the heat. Add the finely chopped dairy-free dark chocolate, vegan butter (or coconut oil), and vanilla extract directly into the hot coconut mixture. Let it sit for 1 minute to melt the chocolate, then whisk everything together until smooth, glossy, and fully incorporated.6 oz dark chocolate (60–70%), finely chopped, 1 tablespoon coconut oil or vegan butter, 1 teaspoon pure vanilla extract
Pour and Set:
- Pour the warm chocolate filling directly into your Mi-Del Graham Style Pie Crust. Smooth the top with a spatula.1 Mi-Del Gluten Free Graham Style Pie Crust
Chill:
- Cover the pie loosely and place it in the refrigerator for at least 4 hours (or overnight) until the filling is firmly set and chilled through.
Top and Serve:
- Just before serving, dollop or pipe your prepared dairy-free whipped cream over the top, garnish with dairy-free chocolate shavings, and slice!1/2 cup aquafaba