Easy recipe for healthy homemade chocolate pie, the perfect no-bake dessert! Made in a homemade pie crust and filled with delicious cocoa chocolate mousse.
When you spend a lot of time cooking in the kitchen during the holidays, sometimes it’s nice to make something EASY for a change, am I right?
Maybe something no-bake and nearly hands-free, to give yourself a break from all the time you spent hovering over the stove or pulling things in and out of the oven?
Friends, you need my healthy, no-bake chocolate pie. It’s SO easy, ready SO fast, and I promise you people will LOVE it!!
Do you want to know how I know your people will love it?
Because I made this for my family and EVERY SINGLE PERSON (myself included) was BEGGING for seconds.
When the pie was gone, there were groans that someone else took the last piece!!
Healthy No-bake Chocolate Pie
Aside from the fact that this no-bake chocolate pie is so good, your family and guests will be fighting over the last piece, this healthy dessert is also:
- Dairy-free, egg-free, and easily gluten-free
- Naturally sweetened
- Velvety smooth
- Rich and creamy
- Raw and Vegan (no tofu!)
- Ready in about 15 minutes without refrigeration!
You guys, this pie has become our new family favorite, and I know it will be yours too!
Ingredients for Healthy Chocolate Cream Pie
This pie is a spin-off of my avocado chocolate mousse – AND BEFORE YOU RUN AWAY BECAUSE I SAID AVOCADO – I promise you can’t even taste it.
- When my husband, who HATES avocados, tried a piece, he couldn’t even taste them (and asked for another piece).
- My daughter HATES avocados and she asked for another piece too.
- When my son, who likes avocadoes ONLY in guacamole, had a piece, he also asked for another piece!
Do you see the common trend here? You can’t taste the avocadoes, I promise. The flavor completely disappears leaving you with a rich and creamy chocolate cream pie that won’t leave you feeling guilty if you have an extra serving.
Here’s what you need to make this healthy chocolate cream pie:
- Pie Crust. I used my homemade pie crust recipe, which does require a few minutes in the oven, BUT you can easily use a pre-made graham cracker crust or this graham cracker crust recipe (although I’d reduce the sugar to 1/4 cup).
- Avocados. They need to be ripe, so look for avocados that give way but aren’t “squishy” when you squeeze gently.
- Cocoa Powder. Use what you have – natural cocoa, Dutch-processed cacao, and raw cacao all work.
- Almond Milk. Regular milk or coconut milk can be used as well.
- Maple Syrup + Vanilla Extract + Salt. FLAVOR!!
- Dark Chocolate. Dark chocolate makes this dessert rich and reduces the sugar content, but you can use semi-sweet if you’re in a pinch.
That may seem like a lot of ingredients, but I promise this recipe goes super fast!!
How to Make an Easy Chocolate Pie Recipe
You’re not going to believe how fast this pie comes together…
- Make the crust. If you’re using my homemade crust recipe, get that in the oven to pre-bake. It won’t take long and you can make the filling while you wait. If you’re using a graham cracker crust, go ahead and get it done.
- Prepare the filling. Melt the chocolate and put it along with all the other ingredients in a food processor. That’s it!
- Fill the pie. When your crust is ready and cool, pour the filling into the crust and smooth with a spatula.
- Chill (optional). This filling is super thick and you’ll be able to slice into it right away. I personally like to let it chill for about an hour first.
How to Make This a French Silk Pie
The only difference between this no-bake chocolate pie and French silk pie is that French silk pie has whipped cream.
YOU GUYS!! Make my homemade whipped cream OR my homemade CHOCOLATE whipped cream and just like that, you have a French silk pie TO DIE FOR!
Other Easy Dessert Recipes
I can’t think of anything better than a homemade chocolate pie THAT’S HEALTHY, but here are a few other easy dessert recipes you might like:
- Apple Slab Pie
- Healthy Pumpkin Cake
- Baked Cheesecake Apples
- Pumpkin Swirl Black Bean Brownies
- Slow Cooker Blueberry Cobbler
- Dark Chocolate Chip Oatmeal Cookies
Healthy Homemade Chocolate Pie
Easy recipe for healthy homemade chocolate pie, the perfect no-bake dessert! Made in a homemade pie crust and filled with delicious cocoa chocolate mousse.
- Prep Time: 35 mins
- Total Time: 35 mins
- Yield: 1 pie 1x
- Category: Dessert
- Cuisine: American
Ingredients
Crust
- 1 ½ cups flour
- ½ tsp salt
- 6 Tbsp butter, cold and cubed
- 2–3 Tbsp milk
Chocolate Mousse
- 3 ripe avocados
- ⅓ cup cocoa powder
- ½ cup almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 6 oz dark chocolate
Instructions
Make the Crust (Can be prepared ahead of time):
- Preheat oven to 400F
- Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
- Add milk, 1 tablespoon at a time JUST until the mixture comes together to form a ball.
- Breaking off a piece about the size of a golf ball, pat the crust into the bottom and sides of a pie pan.
- Bake in the oven for 18-22 min.
Prepare the Filling:
- In a food processor or blender (this is the blender I have), combine all the ingredients except the dark chocolate.
- In a small bowl, melt the chocolate in the microwave on high for 20 seconds. Stir well. If the chocolate isn’t entirely melted, place it back in the microwave for 5 seconds and stir well.
- Add the melted chocolate to the other ingredients and process or blend on high for about 15-20 seconds.
Fill the Pie:
- Fill the pie. When your crust is ready and cool, pour the filling into the crust and smooth with a spatula.
Chill (optional).
- This filling is super thick and you’ll be able to slice into it right away. I personally like to let it chill for about an hour first.
This pie looks so good! I’m planning to make it to take to a party on the 20th. Avocados are on sale this week. Do you know if this pie be made ahead and frozen?
Hi Amanda! I haven’t made this ahead of time and frozen it. You can definitely do that with the crust, but I’d likely make the filling either the day before or the morning of. Be sure to use plastic wrap when you cover in the fridge so it doesn’t get that weird film that pudding-type recipes can get!
Thanks for the tips Tiffany!