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.
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 of this crustless chocolate pie 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 crustless chocolate 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. 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 crustless chocolate 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.
Crustless Chocolate Pie
- 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
- 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