Allergy-Friendly Chocolate Pie


I thought our days of having chocolate pie were over, until my mom made one at Easter just a few months ago.  I took one bite, and was in chocolate heaven!  It was a Superman-safe pie which was even better.  You’re gonna love me when I tell how you that you can whip up this pie in around 20 minutes max if you use a Pillsbury refrigerated crust.  I’m including a pie crust recipe if you want to go homemade on that part.  Just allow at least 3 hours for it to set up in the refrigerator.  This pie becomes a great make ahead dessert to take to a potluck, and is free from dairy, egg, soy, tree nuts, and peanuts.  Need a gluten free pie crust? Try this one.

Allergy-Friendly Chocolate Pie~from Mom Vs. Food Allergy


Here’s my Mother-in-Law’s pie crust recipe that is great.


**Double ingredients for a 9-inch double crust pie. (For the Chocolate Pie below, you’ll just need a single crust).

1 1/3 cup sifted flour

1/2 teaspoon salt

1/2 cup shortening (I use Spectrum Organic Shortening)

3-5 Tablespoons cold water


Sift together flour and salt.

Cut in shortening with pastry blender until pieces are size of small peas.

Sprinkle 1 tablespoon water over part of flour shortening mixture.

Gently toss with fork; push to side of bowl.

Sprinkle another tablespoon water over another dry part; mix lightly; push aside.

Repeat until all is moistened.

Gather up moistened flour-shortening with fingers; form into a ball.  (For two-crust pie divide dough for upper and lower crust. Form each in ball.)

On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. Lift into pie plate.

*For the Chocolate Pie recipe below, flute the edges and prick the raw crust multiple times with  a fork before baking.  Bake @ 450F for 8-10 minutes, or until lightly golden brown.  Let cool completely before pouring in filling.

Allergy-Friendly Chocolate Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 packs unflavored gelatin
  • 3 cups rice milk
  • 3 T dairy-free butter (I use Earth Balance)
  • 9 T unsweetened cocoa
  • 1 cup sugar
  • ⅓ cup flour
  • ⅔ t salt
  1. Prepare and bake a single pie crust, and let cool completely.
  2. On Medium High heat, mix the gelatin, rice milk, dairy-free butter, and cocoa in a medium saucepan, stirring frequently.
  3. While cocoa mixture is heating, mix in a separate bowl the sugar, flour, and salt.
  4. Once cocoa mixture is heated thoroughly (not boiling), and mixed well, add the flour mixture.
  5. Mix all ingredients well, and bring to a rolling boil on high for 2 minutes.
  6. Reduce heat to medium-low, and stir frequently for 3-4 minutes (it may still be boiling but will be a calmer boil).
  7. After 2 minutes check consistency by dropping small amounts on a saucer. If the filling thickens up and does not run after it cools, then the consistency is correct.
  8. Pour into the cooled pie crust.
  9. Let cool for 4-5 minutes on the countertop.
  10. Put into refrigerator uncovered for at least 3 hours to allow pie to set.
  11. Keep refrigerated.

This pie would be perfect as an ending to my Roasted Garlic Lemon Chicken with Potatoes and Brussel Sprouts (or broccoli).

I hope you enjoy this pie!


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