Chocolate Cream Pie

Silky, fluffy, and deeply chocolatey, this pie tastes like a cross between French Silk Pie and chocolate mousse. The filling is rich without being heavy, with just enough espresso and sea salt to balance the sweetness of the chocolate and create a truly decadent dessert.

Yield: One 9-inch pie

Almond Crust Ingredients

• 1½ cups almond flour
• 3 tbsp melted butter
• 1 tbsp ChocZero Keto Honey
• ¼ tsp sea salt
• ½ tsp vanilla extract

Almond Crust Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine almond flour, melted butter, ChocZero Keto Honey, sea salt, and vanilla extract.
3. Press firmly into the bottom and sides of a 9-inch pie plate.
4. Bake for 10–12 minutes, or until lightly golden around the edges.
5. Allow the crust to cool completely before adding the filling.

Chocolate Cream Filling Ingredients

• 1 (13.5 oz) can full-fat coconut cream, including all of the liquid
• 1½ cups ChocZero Milk Chocolate Chips
• 2 tbsp butter
  • Or coconut oil for a dairy-free version
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• ½ tsp espresso powder

Chocolate Cream Filling Instructions

1. Place the chocolate chips and butter in a saucepan over very low heat.
2. Stir frequently until the chocolate chips are mostly melted.
3. Gradually add the coconut cream, including all of the liquid from the can, about one-third at a time, stirring continuously until smooth.
4. Add the vanilla extract, sea salt, and espresso powder. Continue stirring until the mixture is completely smooth, silky, and glossy.
5. Remove from the heat and allow the mixture to cool for 5–10 minutes.
6. Using a hand mixer, whip the mixture for 1–2 minutes until slightly lighter and fluffier. This step creates a luxurious mousse-like texture.
7. Pour the filling into the cooled crust and smooth the top with a spatula.
8. Refrigerate for at least 4 hours, or until fully set.
9. For the best texture, place the pie in the freezer for 30–60 minutes before serving.

Optional Toppings

• Whipped coconut cream
• Chocolate curls
• Finely chopped toasted almonds
• Toasted coconut
• A light sprinkle of flaky sea salt

Storage

Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Serving Tip

I think this pie tastes best well chilled. If frozen, allow it to sit at room temperature for about 15 minutes before serving. The filling becomes incredibly creamy and mousse-like while maintaining its rich chocolate flavor.

If serving outdoors in a warm climate like Maui, keep the pie chilled until just before serving, as the filling will gradually soften at room temperature.