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 had to experiment quite a bit to get it right, but I’m so glad I didn’t give up!
A beautiful, dense, rich pie
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 few 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:
- Eggs
- Honey
- Coconut milk
- Vanilla extract
- Cocoa powder
- Coconut flour
- Kosher salt
- 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:
- Place all the ingredients in your food processor bowl. Process until smooth.
- 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.
- 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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Crustless Chocolate Pie
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
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
