So remember how yesterday I promised to give a pie recipe using this vegan paleo nutella chocolate cake frosting? Well, here it is! I present you with this gluten-free vegan nutella cream pie. I think to date this is by far my favorite creation. It's really easy to make, but it's super decadent and delicious and tastes like something you'd get in a fancy pie shop or restaurant. It's definitely a recipe to impress company with, perfect for the holidays, or to simply enjoy with your family.
This recipe can also be easily made into a banofee pie with the addition of a thin layer of sliced bananas underneath the chocolate layer. I didn't do this, as the pie crust already has some banana in it, which was just right for me. But by all means, feel free to change it up .
By the way, the crust on this pie is pretty thick. Keep it that way. You won't regret it ;)
* Pie crust adapted from The Real Food Guide. Coconut cream layer adapted from Sweet & Healthy Living.
PrintGluten-Free Vegan Nutella Cream Pie
Bananas, vegan "nutella", and coconut cream are the key players in this flavor-filled Nutella Cream Pie.
- Prep Time: 40 mins
- Cook Time: 26
- Total Time: 1 hour 6 minutes
- Yield: 9" pie
- Category: Pies & Tarts
- Method: Baked
- Cuisine: Dessert, Vegan
- Diet: Gluten Free
Ingredients
Pie Crust
- 2 medium bananas (preferably ripe)
- ½ cup coconut oil
- ½ cup liquid sweetener of your choice (I used maple syrup)
- 1 tbsp pure vanilla extract
- ½ tsp salt
- ½ cup water
- 1 cup coconut flour
- 1 cup tapioca starch
Chocolate Layer
- Make one batch of this vegan paleo nutella chocolate cake spread. {with the added 2 tablespoon coconut oil, and can omit the espresso powder if you prefer}
Cream Layer
- 2 cans full fat coconut milk, chilled overnight
- ⅓ cup maple syrup
- ½ tbsp pure vanilla extract
- ¼ cup water
- 2 tbsp agar agar
Instructions
- Preheat oven to 350F. Oil your 9" pie pan (I used coconut oil) and dust with a bit of coconut flour.
- Place bananas, coconut oil, liquid sweetener, vanilla, and water into a large bowl. Use a hand immersion blender to blend all of the ingredients together (can also blend all of this in a regular blender and then transfer to a large bowl, or mash and mix everything thoroughly with a fork as a last resort). Add all remaining crust ingredients and mix everything together until it forms into dough.
- Form dough into a ball, place on a cutting board or a flat surface on top of some parchment paper. Flatten into a disk with your hands. Transfer dough into the pie plate and then work with your hands to stretch and shape it into the pie shell shape. Don't worry if it falls apart a bit in the process — just keep shaping it until you're satisfied (it patches back together quite easily). Make sure in the end it's equally thick on the bottom and around the edges. If you're interested in making a pretty edge, check out this website for some options.
- Pierce the bottom of the now formed crust with a fork a few times to make sure it doesn't puff up as it bakes. Bake in the oven for approximately 26 minutes until the edges are golden. Remove from oven and allow to cool for at least 10 minutes.
- Prepare (or make ahead of time) chocolate spread layer by following this recipe. Spread it evenly into the now baked pie shell and set aside.
- Open canned coconut milk and scoop out only the solid part of the milk into a medium sized mixing bowl. Add in vanilla and maple syrup and whip it up with a mixer until it's light and fluffy. Store remaining coconut water for later use or discard).
- Warm up the water and the agar agar on medium heat in a small saucepan or pot. Keep whisking it until the agar is fully dissolved. Do not wait till the mixture boils! This is important, as it'll clump up. Once the agar is dissolved, pour the mixture into the whipped coconut cream and whip some more until everything is combined.
- Scoop coconut cream mixture into the pie atop the chocolate layer. Spread it around evenly. Place pie in the fridge and refrigerate for at least a few hours before serving. I found that the longer it was chilled, the better it tasted.
Keywords: nutella cream pie, vegan nutella cream pie, grain-free chocolate cream pie, vegan chocolate cream pie, gluten-free chocolate cream pie, gluten-free vegan chocolate cream pie
Bri says
Does anyone know what size pan to use? I seem to be missing it :)
Audrey says
Hi Bri. So sorry, the website has been going through some updates and the "extra info" above the recipe went missing. I just fixed it up. It's a regular ol' 9" pie plate.
veronique says
I've used your pie crust several times now to make coconut tarts and it is amazing! always a great success :) Thanks for sharing your recipe.
Audrey says
Thanks so much for sharing, Veronique -- so glad to hear it's working well for you. I love this crust too precisely because it's very hard to mess up ;) ...and tastes pretty good too of course :)
Tessa@TessaTheDomesticDiva says
I haven't had a chocolate cream pie in years, and this one looks swoon-worthy! Featuring your recipe this week, thanks for sharing it with us on AFW!
Audrey says
Thanks SOOO much Tessa! :)
Christy O says
I made a banana foster's pie using your banana based pie crust and OH my word. Talk about a delicious combination. Thanks for posting this.
Here's the banana's foster pie recipe if anyone is interested:
http://www.paleofondue.com/2014/03/03/paleo-bananas-foster-pie/#comment-17673
Audrey says
Hi Christy. Thanks so much -- I imagine the flavors would go together quite well. That pie looks amazing by the way! Thanks for sharing.
Shirley @ gfe & All Gluten-Free Desserts says
Hi Audrey--This pie looks AMAZING! Thanks for linking up to Gluten-Free Wednesdays!
Shirley
Audrey says
Hi Shirley -- thanks so much! And thanks for hosting Gluten-Free Wednesdays. So happy to have discovered the link up :)
Vivian says
Thanks for the nod to my pie crust! I believe the one you're referring to is the one from the pumpkin pie recipe: therealfoodguide.com/easy-homemade-mini-pumpkin-pie-recipe/
(The link in the post to The Real Food Guide actually just refers to the post again).
Audrey says
Whoops! Sorry about that. All fixed now :)
And the crust is absolutely perfect, by the way. You're a genius!