Lactose & Gluten-Free Chocolate Cream Pie
I was skeptical about how a lactose & gluten-free pie would turn out, let alone taste. My husband requested this for Thanksgiving and I wanted him to have something tasty. Surprisingly, it turned out delicious and now I’m looking for other recipes to incorporate coconut cream into.
Make sure you buy unsweetened coconut cream, not coconut milk. They’re two very different things. Also make sure you place the can of coconut cream in the fridge the night before you plan to make the pie. It has to firm up in order to whip it. This recipe will make one standard size pie.
Chocolate Pastry Cream:
2 cups Lactaid Fat Free Milk
1/2 cup Sugar
4 Egg Yolks
1/4 cup Cornstarch
Pinch of Salt
2 TBsp Canola or Avocado Oil
2 TBsp Cocoa Powder
Chocolate Cookie Crust:
1- 10.5oz Package Glutino Chocolate Vanilla Creme Cookies
2-3 TBsp Canola or Avocado Oil
Pinch of Salt
Whipped Topping:
1- 13.5 oz can Unsweetened Coconut Cream
1/4 cup Powdered Sugar
Make sure you give yourself enough time for your pastry cream to completely cool. I usually make it the day before I want to serve the pie.
In a medium pot whisk together the milk, sugar, egg yolks, cornstarch, salt, oil and cocoa. Once well combined cook it over medium heat, whisking frequently. Make sure you scrape the bottom and sides of the pot. This mixture will go from watery to super thick all at once, so don’t be surprised. Once it is thick, let it boil for one minute while constantly whisking. Remove from heat and put through a fine mesh sieve or strainer into a bowl. This will remove any unwanted lumps. Make sure to scrape the bottom of the strainer so you don’t lose out on any of the goodness. Cover with plastic wrap, pressing it directly on the custard. This will keep it from forming a skin on top (see photo). Put in the fridge to chill.
In a food processor put the entire package of cookies and a pinch of salt. I scrape out the cream from the centers of one row of the cookies, just to cut back on the sweetness in the crust, but you certainly don’t have to do this. Pulse until completely crumbled. Drizzle in 2 TBsp of the oil and pulse again. You want there to be enough moisture that the crust will hold its form when pressed into a pie dish. You may need to add another TBsp or two of oil.
Once completely combined, pour crumb mixture into a pie dish and press into bottom and up sides. You can use a big spoon or the bottom of a small measuring cup to do this. Try to get it as even as you can. Cover with plastic wrap and put it in the fridge for at least twenty minutes to firm up. This can also be done a day ahead.
When you’re ready to assemble your pie, whisk your pastry cream until creamy then fill your pie crust with it. Smooth out the top. I like to pop this back in the fridge for an hour or so to let the pastry cream set.
When you’re ready to serve your pie, open the can of coconut cream and scoop out only the solid portion. You don’t want the watery substance in your mix or it won’t fluff up very well. Make sure you scoop out the bottom of the can because some of the solids can settle there.
Place the cream and the powdered sugar in a mixing bowl and use a hand mixer to whip. Once nice and fluffy, smooth over the top of your pie or put a dollop on each slice as you serve. Eat immediately or keep in the fridge until ready to serve. Enjoy!