Cooking Wright

Gluten Free Chocolate Cream Pie


Pie crust
2 cups almond flour
6 Tbs Butter (melted)
2 Tbs coco powder
2 Tbs dark coco powder
1/4 cup sugar (maybe a little extra)

Pie filling
1 cup chocolate chips
1 8oz package cream cheese
1/2 cup powder sugar
1/2 cup half and half
1 tub of Cool whip


For pie crust mix all ingredients in kitchen aid and form into pie pan. Put in fridge to cool and form.

For filling:
In kitchen Aid, Mix cream cheese, powder sugar. Feel free to add 1 tsp of vanilla if you want. Add a little cool whip.
Melt chocolate chips in microwave for 45 seconds. Stir. Add half and half until it fills in gaps but doesn’t go too far above chocolate chips. Melt another 45 seconds. Stir until smooth and melt more if necessary being careful not to burn.
Pour chocolate mix into kitchen aid with rest of filling ingredients and blend well.
Put smooth filling mix over pie crust. Top with cool whip. Refrigerate for about 2 hours.
Add fancy garnish if that is your thing.

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