paleo chocolate cream pie
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Paleo Chocolate Cream Pie | Gluten-Free + Dairy-Free with Crio Bru

ByMichelle
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crio bru pie

This paleo chocolate cream pie started with a morning cup of Crio Bru and a very good idea. Drew drinks Crio Bru (a coffee alternative) every single morning – brewed cocoa beans, essentially the truest form of hot chocolate there is – and one day it hit me: why not make a Crio Bru pie? We always had a chocolate cream pie at Thanksgiving and had missed it ever since. A silky gelatin-set chocolate filling poured into my pre-baked OG Paleo Cassava Flour Pie Crust, with an optional chocolate ganache layer on the bottom – gluten-free, dairy-free, and completely decadent. Chocolate cream pie is back on the Thanksgiving table.

What Is Crio Bru?

Crio Bru is brewed cocoa beans – roasted, ground, and brewed just like coffee in a french press. It is a coffee alternative made from fair trade cocoa beans, naturally 99% caffeine-free, high in antioxidants, and it tastes like the richest, most earthy dark chocolate you can imagine. There are several standard blends as well as several seasonal varieties. Drew has had a cup every single morning for years, and we have been known to pack the french press on vacation to make sure we never miss it. If you do not have Crio Bru on hand, you could likely substitute very strong brewed coffee for a mocha-style cream pie – but we highly recommend getting a bag and trying the real thing.

About the Ganache Layer

The ganache layer on the bottom of the crust is completely optional – but it is also completely wonderful. It adds a thin layer of rich dark chocolate between the crust and the Crio Bru filling that makes every slice feel extra special. It does call for a small amount of butter, but coconut oil or ghee works as a swap if you want to keep things strictly dairy-free. If it feels like too many steps, skip it – the pie is still absolutely delicious without it.

Tips for the Best Paleo Chocolate Cream Pie

  • Brew double strength Crio Bru. Use twice the amount you normally would for your morning cup – the concentrated flavor is what makes the filling taste deeply chocolatey.
  • Bloom the gelatin properly. Pour the 2 tablespoons of Crio Bru over the gelatin and let it sit for a few minutes before adding to the warm mixture – this ensures it dissolves completely and smoothly.
  • Strain the filling. Pouring through a fine mesh sieve removes any undissolved gelatin bits and gives you a silky smooth filling.
  • Watch the set carefully. Refrigerate the strained mixture until it is nearly – but not fully – set before whisking and adding the coconut cream. Too liquid and it won’t hold; too firm and it will be lumpy.
  • Plan ahead. Between the ganache setting, the filling setting, and the final pie chilling, this one takes 5-6 hours or overnight. Make it the day before and you are golden.
  • Eat within a day or two. The crust will start to soften and the ganache can weep after a couple of days — it will still taste great, but slice and serve sooner rather than later for the best texture.

Favorite Ingredients for This Recipe

Paleo Chocolate Cream Pie | Gluten-Free + Dairy-Free with Crio Bru
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Paleo Chocolate Cream Pie | Gluten-Free + Dairy-Free with Crio Bru

Recipe by Michelle
0.0 from 0 votes
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A silky gelatin-set Crio Bru chocolate filling, optional dark chocolate ganache layer, and a gluten-free cassava flour crust. Dairy-free and completely decadent.

Ingredients

  • 1 pre-baked OG Paleo Cassava Flour Pie Crust, cooled completely

  • Chocolate Ganache Layer (optional)

  • 1/2 cup dark chocolate chips

  • 1/4 cup full fat coconut milk

  • 2 tbsp butter or coconut oil

  • 1/4 cup maple syrup

  • Crio Bru Filling

  • 1 can (13.5 oz) full fat coconut milk

  • 3/4 cup + 2 tbsp double strength brewed Crio Bru, divided

  • 6-7 tbsp maple syrup (more for a sweeter, lighter chocolate flavor; less for darker)

  • 1 tbsp Great Lakes Grass-Fed Gelatin (orange canister)

  • 1/4 cup coconut cream (thick top layer from a refrigerated can of coconut milk)

  • shaved dark chocolate, for garnish (optional)

  • whipped cream or coconut cream, for serving

Directions

  • If making the ganache layer: in a double boiler or a heatproof bowl set over a pan of simmering water, combine chocolate chips, coconut milk, butter, and maple syrup. As it melts, whisk to combine until smooth. Pour into the bottom of the pre-baked pie crust and refrigerate until fully set before adding the filling.
  • In a small saucepan, combine coconut milk, 3/4 cup of the double strength Crio Bru, and maple syrup. Warm over low heat.
  • In a small bowl, add the gelatin and pour the remaining 2 tablespoons of Crio Bru over the top. Let sit for a few minutes to bloom and soften.
  • Add the bloomed gelatin to the warm coconut milk mixture and stir over medium heat until the gelatin is completely dissolved and the mixture is smooth.
  • Strain through a fine mesh sieve into a glass bowl. Refrigerate until nearly set — this can take several hours depending on how warm your kitchen is. Keep a close eye on it; you want it jiggly but not fully firm.
  • Once nearly set, whisk vigorously to loosen, then add the coconut cream and whisk until completely smooth and combined. A hand mixer works well here if needed.
  • Pour the filling into the pie crust over the set ganache layer (if using). Refrigerate for at least 5-6 hours or overnight until fully set.
  • When ready to serve, top with whipped cream or coconut cream and shaved dark chocolate. Best eaten within 1-2 days — the crust will soften over time but will still taste delicious.

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