Don’t you just love easy no-bake recipes? I know I do! So I’m excited to share another easy recipe – Trim Healthy Mama No Bake Chocolate Cream Pie.
I simply took the recipe I had created for the Vanilla Cream Pie and added in some cocoa powder. As it creates such as rich taste without having to add in more sugar.
I love no-bake recipes as they are easy to create, perfect for hot weather conditions and they taste just as good as the baked goods.
This no-bake chocolate cream pie is a ‘healthy’ take on the traditional chocolate cream pie and so you can enjoy this and stay on plan and not have to worry about the sugars involved.
If you wanted to make this recipe even more chocolatey and rich, add in cocoa powder to the pie crust base and you have yourself the ultimate chocolate decadent dessert.
Cream pie is an easy dessert recipe. It takes a bit of time to get the filling to thicken and set, but after that, the refrigerator does all of the work!
Once you crack this basic recipe you can use it to adapt to add in new flavours that you love and know. You can test out new recipes using the base ingredients and adding in your own new and exciting flavours.
Serves: 8 servings
Tools & Equipment
- Measuring cups
- Pie Dish
- Mixing Bowl
- Rubber Spatula
What I love about this recipe is that it is easy to make and all the ingredients are easy to find within a supermarket so you don’t have to worry about finding any special ingredients to make this vanilla cream pie.
- ⅔ cup xylitol
- ⅓ cup cocoa powder
- ¼ tsp salt
- 2½ cups almond milk (or half of each almond milk and heavy cream)
- 5 large egg yolks
- 1 Tablespoon gelatin
- ¼ cup hot water
- 2 Tablespoons butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1 no-bake pie crust
- Whipped cream, for serving
This recipe is simple to follow and easy to make and is perfect for serving up on a hot summers day, at a family get together or even for a party.
Add on some fruit or even some small bites of skinny chocolate on top for decoration and to add another texture and level of decadence to this recipe.
Before you get started make sure you have already made your no-bake pie crust or if you prefer you can use a store-bought pie crust to make it easier and faster.
If you are making your own it is best to make that first as it can be setting in the refrigerator while you prepare your pie topping.
Measure out the xylitol and salt and place into a medium sized pot.
Measure out the almond milk and heavy cream if you are using it and slowly pour it into the mixing bowl with the xylitol and salt mix.
While slowly adding the almond milk, whisk as you add it. Keep whisking while the last drop is in the bowl. Make sure you keep a slow steady pace as to not create too many bubbles within the mixture.
Taking your eggs you need to divide the egg yolk from the egg white. I find this easiest by cracking the egg in the middle and opening so you have 2 sides of the egg.
Pour the egg from one side of the egg shell to the other, letting the egg white drop into a bowl below. This will separate the egg yolk from your egg whites and make it easier to use in the recipe.
Onec you have separated your egg yolks, pour them into the bowl with the main mixture. Move into a saucepan and put on a medium heat.
Make sure you don’t overheat your mixture as this will cause the egg to scramble and curdle which we don’t want. We want to keep a smooth and consistent liquid for our mixture.
Keep the mixture moving with a spoon or whisk. Bring the mixture to a simmer but be careful not to overheat or boil.
While the mixture is heating measure out the gelatin and dissolve it in the hot water.
Make sure that you keep and eye on the mixture on the stove top. Once your gelatin is ready, turn off the heat and place to one side.
Leave the mixture to cool for 1 – 2 minutes before adding any other ingredients.
Add in the gelatin, butter and vanilla extract and cocoa powder. Mix well to dissolve the gelatin and butter into the mixture and create an even mix.
Once your mixture has come together and is a thick creamy texture you can then pour it into your pie crust base.
Make sure to leave atleast 1cm at the top so your plastic wrap doesn’t touch the top of the pie.
Place your plastic wrap over the top and place in the refrigerator for 3-4 hours to set. Check after 3 hours to see how the mixture looks and try poking through the mixture with a cocktail stick to see if it has set.
Remove from the refrigerator and serve with fruit or whipped cream. You can also add a number of other toppings to change up the final taste and design of the pie.