Chocolate Cream Pie

It’s hard to believe it’s been so long since I’ve kept up with this blog! This past year has been such a rollercoaster. The death of my grandmother during the holidays at the end of last year, and the constant ever-changing health struggle of my whole family. Caroline, who is a year and a half younger than me, has had the hardest struggle with her health. She’s constantly developing new allergies due to her Mast Cell Activation Syndrome and the threat of anaphylaxis is always looming. I don’t even know how many times she’s gone to the ER by ambulance due to anaphylaxis this year. Along with that, she’s also having a terribly hard time eating due to what’s most likely gastroparesis. Just tonight she got back from a three-day Arkansas trip to see a new gastrointestinal doctor. Thankfully the doctor appointment was a great success and it seems like this doctor is willing to work with Caroline and try to find how to best manage her conditions.

Along with Caroline, everyone else has been struggling with their health. As far as I am concerned I’ve been improving this past month, which I am still shocked about and reluctantly optimistic about. I’m trying really hard not to get my hopes up, in case this doesn’t last. However, my cardiologist has been testing me out on a new medicine this past month and it really seems to be making a big impact. Everyone who knows me has noticed the difference, even my friends who don’t see me in person have noticed the difference through chatting and through watching our vlogs. I’m really praying insurance will cover the medicine.

Speaking of vlogs, my family has been daily vlogging on Youtube since the end of August! Our channel name is A Spoonful of Us, as in the song A Spoonful of Sugar. My mom and Caroline came up with the name to go along with the chronic illness theme, because “a spoonful of sugar helps the medicine go down”… At least I think that’s how the quote goes? To be honest I don’t actually like Mary Poppins. If you would like to subscribe to our channel you can find us here. In today’s vlog you can actually watch me make a chocolate orange variation of this pie and taste test it! 

It’s been four years since I initially created this pie, which is mind-blowing. It feels as if it’s been so much longer! In these past years this pie has already become a classic for our family. The not-to-sweet smooth chocolate pairs perfectly well with the cream on top and the nut crust, and it’s wonderful because it works for so many diets! 

This pie works for my relatives who are pre-diabetic, for my mom who is gluten and dairy free, and now for me due to my strict diet to lose weight to reach my goal of reversing my fatty liver disease. While this pie may be a great diet-friendly version, don’t worry, it doesn’t taste like a diet pie! At the holidays when all the relatives come over everyone enjoys it whether they are on a diet or not.

For Halloween this year I had the idea to add orange to the pie, however, I never got the chance to try it out for the holiday due to having a few sick days in bed. I couldn’t get the idea out of my mind and finally last night I decided to do some midnight baking! Once I remembered the pie had to chill before I could eat it I was disappointed, but thankfully it chilled quite nicely and quickly in the freezer. The orange flavor is amazing, it reminds me of those foil wrapped chocolate oranges I would get growing up.

Now that my mom and Caroline are back from their Arkansas trip I’m enjoying resting, watching TV, and eating this pie with my mom. For me, pie has an undeniable tie to family. It is the one dessert I always make and enjoy with family, especially at the holidays. I’m looking forward to making this pie more during the upcoming holiday season and sharing it with relatives when they come to visit.


Chocolate Cream Pie
Serves 8
A delicious grain and sugar free chocolate cream pie with a dairy-free option that's creamy and not overly sweet. It makes a wonderful chocolate orange variation when orange zest is added.
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Prep Time
20 min
Cook Time
20 min
Total Time
2 hr 40 min
Prep Time
20 min
Cook Time
20 min
Total Time
2 hr 40 min
For the crust
  1. 1/2 cup coconut flour
  2. 1 cup almond flour
  3. 1/2 tsp salt
  4. 1/4 cup coconut oil
  5. 1 egg
For the filling
  1. 1 cup Truvia or 1 cup erythritol + 20 stevia liquid drops
  2. 1/4 tsp salt
  3. 1 tsp glucomannan
  4. 4 egg yolks
  5. 2 cups unsweetened coconut milk
  6. 4 oz unsweetened baking chocolate
  7. 1 tbsp butter or coconut oil
  8. 1 tsp vanilla
  9. (optional) Zest of 1 orange
For topping
  1. 2 cups heavy whipping cream or Thai Kitchen coconut cream
  2. 1/4 cup Truvia or erythritol + five drops liquid stevia
  1. For the crust preheat the oven to 350 Fahrenheit. In a medium sized bowl combine all of the crust ingredients and stir completely. Press evenly into a standard pie plate and bake for 10-13 minutes, or until the edges of the crust are slightly golden brown.
  2. For the pie filling combine the Truvia, salt, and glucomannan in a medium-large sauce pan (with the heat off). Add the egg yolks and coconut milk, turn heat on medium high. Stir often to prevent lumps. Once to a light simmer add chocolate, butter, vanilla, and if adding orange zest. Use a whisk and stir until all of the chocolate is melted and the filling is thick. Pour filling into pie crust and chill in the fridge for at least six hours or overnight, or place in freezer for a couple hours.
  3. Whip your heavy whipping cream or coconut cream with ¼ cup Truvia. Gently spread it evenly over your pie and then serve.
Lavender & Honey

29 Replies to “Chocolate Cream Pie”

  1. I have to say this pie was awesome!! It was very close to Strawn’s which is one of the best chocolate pies out there!

    1. Aww, thank you, Mama! I’m so happy it was approved.

  2. Anna McFarland says: Reply

    I totally agree. Chocolate baked in something is the best. This looks so good! What does the “S” stand for in THM?

    1. Thanks, Anna! S stands for satisfying. They are dishes that are low-carb and have plenty of healthy fats.

      1. Anna McFarland says: Reply

        Oh, okay! Your answer was so satisfactory;)

  3. Wow! This looks fantastic! Pinned. :-) Thanks for linking at Trim Healthy Tuesday!

    1. Thanks! If you try it I hope you enjoy it.

  4. Is there a reason you used coconut milk for the filling instead of almond milk? Just curious if it will work with the unsweetened almond milk just as well.

    1. Wonderful question which I meant to address in the post, thank you for asking! I was going to use almond milk, but we were out at the time and I didn’t want to wait to make the pie. I don’t see any reason why it wouldn’t work with almond milk, I often use them interchangeably.

  5. Looks AMAZING! Happy SITS day!

    1. Thank you!

  6. Did you say Bossier City? I’m over near Monroe!!! Great recipe. Even for people like me (born without a sweet tooth) that pie sounds perfect!

    1. Yes, Bossier City! That’s where my family is originally from, though I grew up in Baton Rouge and now live neat Houston. We are hoping to be able to move back within the next couple of years. Thank you! One of the things I like about this pie is that it’s not overly sweet, like Strawns’.

  7. I’m new to using stevia/truvia/xylitol etc. Yesterday I figured out that I can’t eat stevia because of a cross reaction allergy to ragweed :( Do you know if I used xylitol if it would be 1 cup also?

    1. I’m sorry you can’t have stevia! I have a ragweed allergy as well, but thankfully I can still eat stevia and chamomile. For this recipe yes, it would probably work. Sadly sometimes when you use pure xylitol or erythritol it has an odd cooling taste, however the chocolate might balance that out for this recipe.

  8. […] 2,232 page loads on my blog and 2,024 people visit it. Apparently it turns out that pixie cuts and chocolate cream pie recipes are  pretty popular topics this […]

  9. Lila Jean Beden says: Reply

    I don’t have glucomannan. Do you think I could use xanthan gum for the same results? Lila

    1. From what I’ve read about it it just might work, however since I’ve not tried it I don’t know what measurement would be needed. We bought our glucomannan on Amazon, just in case you’d like to look into it.

  10. I’ve made this pie filling twice, once with xanthan gum and once with glucomannan. Both were excellent, and the filling stayed firm for over a week. This is a terrific THM recipe.

    1. Thank you for letting me know! Wonderful information to have in case I ever run out of gluc or know someone who are unable to use it.

  11. […] a recipe to use to make a pie crust.  You can find the recipe I used for the crust here.  I had some Meyer lemons that were on the outs so I found this recipe for a Meyer lemon pie. […]

  12. […] a recipe to use to make a pie crust.  You can find the recipe I used for the crust here.  I had some Meyer lemons that were on the outs so I found this recipe for a Meyer lemon pie. […]

  13. Is the 1 cup Truvia based on pure truvia or baking blend? Would it be a different amount? Thanks!

    1. I generally use the baking blend, because I can get a better deal on it. However, you should be able to interchange the two without a problem or without needing to change the measurements.

  14. This looks delicious! I’m wondering if I can make the crust using only coconut flour and not almond flour? My husband not only has to be grain free right now, but also nut free! Thanks!

    1. You can certainly use this pie with a coconut flour only crust! However you would need to make an adjustment, such as using less coconut flour than you would of almond and adding an extra egg, because coconut flour soaks up liquid. I did a quick Google search for you and found this coconut flour pie crust, which might help you out. I hope you both love this pie!

  15. Thanks so much for your help, Rachel! I made the pie tonight and it was scrumptious! Definitely a big hit! My husband ate two pieces. :)

    1. I am so very happy to hear that, Katrina! ^_^ I love sharing my food with others, and sharing my recipes is the next best thing. Thank you for sharing with me!

  16. […] than spectacular.  I finally figured out what my problems were – and then I saw a link to this yummy-looking chocolate pudding pie recipe.  No way.  Someone had already posted an amazing-looking chocolate pudding pie, and what’s […]

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