Creamy Chocolate Pie

A slice of chocolate pie on a white plate with two raspberries, with the rest of the pie and a pink cloth in the background.

This creamy chocolate pie features a smooth chocolate pudding filling set inside a crisp pie crust. Finished with whipped cream, it brings a rich dessert option that is simple to prepare and easy to slice.

Course Dessert, Desserts

Cuisine American, International

Keyword chocolate cream pie, chocolate pie, chocolate pudding, cream pies, creamy chocolate, crust, egg yolks, pie, pie crust, pie recipe, pudding, silky, thicken, topping, vanilla extract, whip cream, whisk

Prep Time 40

Cook Time 15

Chill Time 4

Servings Slices

Calories 412kcal

Author Zuzana Paar

Equipment

1 Food Processor
1 Plastic Bag
1 Rolling Pin
1 Parchment Paper
1 9-Inch Pie Plate
1 Blender
1 Small Saucepan
1 Mixing Bowl
1 Hand Mixer or Stand Mixer
1 Spatula

Ingredients

Almond Crust

1½ Cups Almond Flour
½ Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
½ teaspoon Baking Powder
½ teaspoon Salt
3 Tablespoons Cream Cheese softened
1 Egg large

Chocolate Filling

2 Bars Chocolate chopped
1 Cup Heavy Cream
½ Cup Powdered Low Carb Sweetener

Whipped Cream Layer

1⅔ Cups Heavy Cream
¼ Cup Powdered Low Carb Sweetener

US Customary - Metric

Instructions

Pulse almond flour, coconut flour, xanthan gum, baking powder, and salt, add egg and cream cheese, process into dough, then chill in a sealed bag for 1 hour; preheat oven to 350°Fahrenheit (180°Celsius).
Roll half the dough between parchment to fit a 9-inch pie plate, press in, trim, and bake 10 minutes, then cool.
Heat heavy cream until just simmering, pour over chocolate and sweetener, then blend until thick and smooth.
Whip cream with sweetener to soft peaks, fold a portion into the chocolate, then gently fold in the rest until airy.
Spread filling into the crust and chill 2–3 hours until set, then let sit briefly before slicing.

Notes

Use cold bowls for whipping: A cold bowl helps the cream whip up faster and fluffier. Stick your bowl in the freezer for a few minutes before you start.
Do not skip chilling the dough: If you skip this step the dough will be sticky and hard to roll out. One hour in the fridge makes a big difference.
Let the chocolate cool before folding: If the chocolate mixture is too hot when you add the whipped cream, it will melt and go flat. Give it time to cool down first.
Use powdered sweetener only: Granulated sweetener will make the filling grainy. Always use powdered so it dissolves smoothly.

Nutrition