Homemade Chocolate Pie

Sharon's Healthy Recipes

Luscious chocolate pudding pie with meringue topping. Easy to make, just takes a little time.


2 cups coconut milk or organic cream
4 egg yolks
1/3 cup Sucanat
1/3 cup maple syrup
1/4 cup organic cocoa powder
1/4 cup arrowroot
pinch salt
2 tbs butter
1 tsp vanilla extract
4 egg whites
3 tbs Sucanat
1/2 tsp vanilla extract
1 baked spelt or whole wheat pie crust

No of Servings: 6     Preparation Time: 20 minutes     Cooking Time: 15 minutes


Separate 4 eggs, putting yolks in blender container and whites in a clean bowl. Set whites aside to come to room temperature. Place coconut milk or cream, Sucanat, maple syrup, cocoa powder, arrowroot and salt into blender container along with the egg yolks. Blend until smooth. Place mixture in the top of a double boiler with simmering water in the pan beneath. (If you don’t have a double boiler, place mixture in a glass bowl that fits on the top of a saucepan containing simmering water.) Cook, stirring constantly over low to medium heat with a wire whisk until pudding is thick; about 10 to 15 minutes. Remove top pan from stove. Stir in butter and vanilla. Pour pie filling into baked pie crust. Beat egg whites with electric mixer until nearly stiff. Gradually mix in Sucanat, 1 tablespoon at a time. Continue beating until stiff and glossy. Add vanilla and mix in. Spoon meringue on top of pudding, making sure to spread to the edge of the pie crust. Make decorative swirls in the meringue with spoon or pastry knife. Place pie under broiler for 1 to 2 minutes until meringue is slightly browned. Remove from oven and refrigerate pie. Pie will set up as it cools.


The coconut milk does NOT make the filling taste like coconut.

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