Chocolate dessert pie is dairy free, gluten free, and allergy friendly. Plus it’s totally delicious!
Disclosure: This post is sponsored by PASCHA Chocolate. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support my blog!
You guys, I have the best dessert to share with you today! When PASCHA asked me to come up with a chocolate recipe for Easter, I knew immediately what I wanted to make.
Chocolate Dessert Pie.
Chocolate Dessert Pie is the best dessert in the whole universe. No, that’s not even an exaggeration. This is a dessert that my mom made for us every year, usually for Easter, and sometimes for Christmas, too. It’s a dessert that I have not had since cutting out gluten seven years ago, and I really missed it. It’s an amazing creamy chocolate dream on a buttery crust topped with whipped cream.
Have I sold you on it yet? You have to make this.
The original recipe for this amazing chocolatey treat came from one of my mom’s friends, and it contained a whole bunch of non-allergy friendly ingredients. Stuff like instant pudding mix, all-purpose flour, butter, cream cheese, cool-whip, and pecans. The original recipe had a big fat NO stamped all over it for me and my allergic kiddos.
But I thought that I just might be able to recreate this recipe and make it gluten free and vegan. Not only that, but why not just make it free of the top 8 allergens and still incredibly delicious? That way everyone can enjoy it!
And that’s the thing that I really love about PASCHA Chocolate. Not only is their chocolate so wonderfully rich, but it’s free of the top 8 allergens and is made in a dedicated facility. I find that so comforting. I can buy their chocolate bars (which come in a variety of unique flavors) and their baking chips (which are so good in cookies, muffins, bars… you name it) and be completely confident that they are totally safe for my family.
Now, about this pie. The main change from my mom’s recipe is that I make the pudding from scratch. It really isn’t that hard to make rich, dairy free chocolate pudding, but it does take some time on the stove, and then some time cooling down as well. The crust is a simple buttery crust that you press in the pan and bake for about 20 minutes. Once the crust and the pudding cool, you assemble the layers and then let the whole thing chill in the fridge for a few hours.
Chocolate Dessert Pie.
For the pudding layer
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup refrigerated coconut milk I used SO Delicious brand original coconut milk
- 1/2 cup PASCHA 55% Semi-Sweet Dark Chocolate Chips
- 2 1/2 cups refrigerated coconut milk
- 3 Tablespoons arrowroot powder
- 4 1/2 Tablespoons refrigerated coconut milk
For the crust
- 1 cup gluten free flour blend I used King Arthur Gluten Free All-Purpose Mix
- 1/2 cup vegan buttery spread
- 1 1/2 Tablespoons sugar
- 1/8 teaspoon salt
For the cream cheese layer
- 1/2 cup Daiya brand plain cream cheese alternative
- 1/2 cup SO Delicious Coco Whip Original
- 1/2 cup powdered sugar
For the top layer
- the remainder of the container of SO Delicious Coco Whip Original
- 1/4 of a bar of PASCHA 70% Cacao Organic Dark Chocolate shaved
Make the pudding: In a heavy bottomed saucepan, combine the cocoa powder, sugar, salt, and 3/4 cup coconut milk. Stir over medium heat until it just barely starts to simmer. Add the PASCHA chocolate chips and stir until melted.
In a small container with a lid, combine the arrowroot powder and the 3 Tablespoons of coconut milk. Shake well to remove any lumps and set aside.
Add the 2 1/2 cups coconut milk and raise the heat slightly. Stir constantly until the mixture just starts to boil.
Drizzle the arrowroot mixture into the pudding while stirring constantly. Continue to cook over medium low heat until the pudding is fairly thick. Transfer pudding to a bowl and let it cool down a bit .
Cover the pudding with plastic wrap (pudding will be warm but not hot). Chill pudding in refrigerator for at least 2 hours.
Make the crust: Preheat the oven to 350 degrees. In a large bowl, combine the gluten free flour blend, vegan buttery spread, sugar, and salt. Mix together with a pastry cutter.
Press the crust into the bottom of a 9 inch square pan.
Bake at 350 degrees until golden, about 18-20 minutes. Let cool completely.
When you are ready to assemble the pie, make the cream cheese layer. In a medium bowl, combine the Daiya cream cheese alternative, the 1/2 cup of Coco Whip, and the powdered sugar. Mix on medium speed until smooth.
Use a potato peeler to make dark chocolate shavings.
Assemble the pie: Once the crust and the pudding are completely cooled, spread the cream cheese mixture over the crust. Then spread the cooled pudding over the cream cheese layer.
Finally, spread the remaining Coco Whip over the pudding and top with the shaved PASCHA dark chocolate.
Refrigerate the chocolate dessert pie for at least two hours before serving.
Darryl and I were on pins and needles waiting to try this pie. While it was chilling, I was wondering, will it be as good as I remembered? Will it taste as amazing as the original? Once we tried it, we were thrilled! And then we each promptly scarfed down a huge piece. (Hey, I had seven years to make up for!)
Let me know if you try this recipe! I know you will love it. I’m actually making it again on Easter Sunday so that my family can enjoy it, too. I think my vegan brother will be blown away. :)
Thank you to PASCHA Chocolate for making delicious allergen free chocolate so that recipes like this are possible.