Crustless Chocolate Pie

A rich, flavorful, intensely chocolatey crustless chocolate pie, exquisite with a dollop of homemade whipped cream. Gluten-free, with a keto/low carb option.

This wonderful crustless chocolate pie is just perfect for satisfying that sweet tooth while avoiding gluten and too many carbs.

I love pies, and I love flaky, buttery pie crust. But I often feel that the extra starch/carbs/calories are just not worth it. After all, it’s the filling that gives pies most of their flavor.

So this year for Valentine’s Day, I was determined to make a crustless chocolate pie (I have a pretty nice collection of healthy chocolate recipes, but I really felt like making a pie).

It took a couple of tries. Chocolate pie filling tends to be moist and wiggly, and without a crust to hold it together, you do need to make a few adjustments.

I’m so pleased with the final result: a dense, intensely chocolatey pie, exquisite with homemade whipped cream.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

1. Eggs
2. Honey
3. Coconut milk
4. Vanilla extract
5. Cocoa powder
6. Coconut flour
7. Kosher salt
8. Baking soda

How to make crustless chocolate pie

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Place all the ingredients in your food processor bowl. Process until smooth.
2. Pour the mixture into a greased pie plate. Bake at 325°F until the center is set and a toothpick inserted in it comes out not completely wet, but a little moist and with a few crumbs, 30-35 minutes.
3. Cool 2 hours in the pan on a wire rack before slicing and serving.

Use natural cocoa powder

Since this recipe relies on baking soda as a leavening agent, it’s best to use natural cocoa powder, and not Dutch-processed cocoa powder. The Dutched cocoa powder is not acidic so it won’t react with the baking soda.

Another advantage of using natural cocoa powder: it’s higher in flavanols than alkali-treated cocoa powder.

How to store leftovers

Leftovers keep well in the fridge for 3-4 days, in an airtight container.

Take them out of the fridge 30 minutes before enjoying. Or warm very briefly in the microwave (10 seconds on 50% power per slice), just to take the chill off.

Keto Crustless Chocolate Pie

This pie is obviously not a low carb dessert. I do make an excellent keto crustless chocolate pie that is based on this recipe.

If you’d like to give it a try, omit the honey, replacing it with 3 teaspoons of stevia glycerite. I use it because it doesn’t have an aftertaste, unlike other stevia products, and I believe it’s a safe sweetener. 3 teaspoons equal 1 cup of sugar.

Increase the coconut milk from 1 cup to 1 1/3 cups. Bake until edges are puffed but the center is still a bit sunken (though not liquid), 25-30 minutes. Cool 2 hours on the counter, then 2 more hours, covered, in the fridge.

I like to serve the keto pie with a dollop of stevia-sweetened keto whipped cream. Nutrition info for 1 slice of the low carb version: calories 148, fat 11g, saturated fat 8g, sodium 126mg, carbs 8.8g, fiber 4.2g, protein 6g.

Another excellent low carb option is this creamy keto no-bake chocolate pie.

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4.97 from 76 votes

Crustless Chocolate Pie

A rich, flavorful, intensely chocolatey crustless chocolate pie, exquisite with a dollop of homemade whipped cream. 

Prep Time15 mins

Cook Time35 mins

Rest time2 hrs

Total Time2 hrs 50 mins

Course: Dessert

Cuisine: American

Keyword: chocolate, pie

Servings: 8 servings

Calories: 195kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 teaspoon coconut oil for pan
• 4 large eggs, room temperature
• 1/2 cup honey (170 grams)
• 1 cup canned unsweetened full-fat coconut milk
• 1 tablespoon vanilla extract
• 1 cup unsweetened natural cocoa powder, not Dutch processed (80 grams)
• 2 tablespoons coconut flour (14 grams)
• 1/4 teaspoon kosher salt (not fine salt)
• 1/4 teaspoon baking soda

INSTRUCTIONS

• Preheat oven to 325 degrees F. Grease a 9- inch glass pie plate with coconut oil. Line it with a circle of parchment paper and grease the parchment paper.
• Place all the ingredients in your food processor bowl. They will reach quite high in the bowl. Process until smooth, stopping to scrape the sides with a spatula once or twice.
• Pour the mixture into the prepared pie plate. Bake until the center is set and a toothpick inserted in it comes out not completely wet, but a little moist and with a few crumbs, 30-35 minutes. 
• Cool 2 hours in the pan on a wire rack before slicing and serving.
• To slice, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
• Keep leftovers covered in the fridge for up to a week. Remove from fridge at least 30 minutes before enjoying

NOTES

Instructions and nutrition info for a keto version of this crustless chocolate pie provided in the post above.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Crustless Chocolate Pie

Amount Per Serving (1 slice)

Calories 195 Calories from Fat 90

% Daily Value*

Fat 10g15%

Sodium 124mg5%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 20g22%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

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