Best Low-FODMAP Chocolate Pie with Cookie Crust Recipe; Gluten-free, Dairy-free

Low-FODMAP Chocolate Pie is the best all around dessert.  And this low-FODMAP Chocolate Pie recipe is far and away the best pie I have ever had.  It is dark and very rich, so get extra forks for sharing!

This is a sure crowd pleaser and will be one of your favorite low-FODMAP pie recipes.  You won’t believe this awesome recipe is dairy-free, gluten-free and low-FODMAP!

If you are looking for a way to use up the egg whites from this recipe- try my amazing low-FODMAP meringue cookies.  These freeze great and taste unbelievable! (I hate to waste ingredients too)

You may also love my low-FODMAP Vanilla Pie with Cookie Crust recipe; or check out over 200 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Best Low-FODMAP Chocolate Pie with Cookie Crust; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep time: 1 hour

Bake time: 10 minutes

Bake 350 F

Ingredients

For the low-FODMAP Cookie Crust

  • 25 gluten free chocolate cream cookies (300 grams), with filling, crushed into crumbs
    • I used Glutino Chocolate with Vanilla Cream cookies
    • These contain: Tapioca Flour, Rice Flour, Vegetable Shortening, Confectioner’s Sugar, Cocoa (processed with alkali), Water, Tapioca Syrup, Corn Starch, Cassava Flour, Dextrose, Cocoa, Potato Flour, Soy Lecithin, Salt, Natural Vanilla Flavor, Sodium Bicarbonate, Xanthan Gum
  • 3 tablespoons coconut oil , melted

For the Chocolate Filling

  • 20 ounces canned coconut cream (2.5 cups)
    • Can skim this from top of coconut milk, or buy the cream alone
    • If skimming- would need about 3 large cans for above amount
    • Chill the coconut milk first to aid in scooping the top creamy layer
    • 2 ounces is one low-FODMAP serving (due to levels of sorbitol)
    • Do not use the liquid in the bottom of the can- this can be set aside for your coffee or oatmeal 🙂
  • 1/8 tsp salt
  • 1/3  cup granulated sugar, divided
  • 2 tablespoons cornstarch (or tapioca/potato starch)
  • 6 large egg yolks, room temperature
  • 6 tablespoons unsalted butter or low-FODMAP vegan margarine for dairy-free version, cold and cut into 6 pieces (I used soy-free Earth Balance vegan spread)
  • 6 ounces semisweet or bittersweet chocolate, finely chopped
    • one ounce is one low-FODMAP serving
    • Reserve about 1 tablespoon for the end to garnish the top
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Low-FODMAP Vanilla Bean Coconut Whipped Cream– see link for recipe

Directions

Make the Low-FODMAP Chocolate Cookie Crust:

  • Preheat oven to 350 degrees F
  • Process the chocolate sandwich cookies (whole) in your food processor with the steel blade until they form crumbs
  • Add the coconut oil and process until combined, add a bit at a time until the dough is soft but not runny
    • if it ends up too soft you can add a little bit of low-FODMAP gluten-free flour to make it the right texture
  • Transfer the crumb mixture to a 9-inch pie plate or springform pan
  • Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust
  • Refrigerate the lined pie plate for 20 minutes
  • Bake for 10 minutes, until the crust is fragrant and set
  • Cool on a wire rack while the filling is prepared
  • Can freeze wrapped in wax paper and saran wrap for later use, if desired

Make the Low-FODMAP Chocolate Cream Filling

  • Place the coconut cream, salt and 3 tablespoons of the sugar in a medium saucepan and set aside
  • Stir together the remaining sugar and cornstarch in a small bowl
  • Whisk the yolks thoroughly in a second large-sized bowl for about 30 seconds, until slightly thickened
  • Add the cornstarch mixture to the egg yolks and whisk until the mixture is glossy and the sugar has begun to dissolve, about 1 minute
  • Place your saucepan with the coconut cream mixture on the stove and bring to a simmer over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar
  • When the coconut cream liquid in the saucepan reaches a full simmer, drizzle about ½ cup hot coconut cream over the prepared egg yolks, whisking constantly to temper; then whisk the egg yolk mixture into the simmering coconut cream
  • Return to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 1 minute longer
  • Remove from heat
  • Off the heat, whisk in the butter or vegan margarine, one piece at a time, until incorporated
  • Add the chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate

  • Stir in the vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl (optional)
  • Using a spatula, scrape the strained filling into the baked and cooled crust and spread into an even layer

  • Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, about 3 hours

Finalize the low-FODMAP Chocolate Cream Pie

  • When chilled, spread or pipe the low-FODMAP coconut whipped cream over the chilled filling and sprinkle the extra chopped semisweet chocolate as a garnish
  • Cut and serve
  • Leftovers should be stored, covered, in the refrigerator for up to 2 days

  • This low-FODMAP chocolate pie is the best chocolate fix you have ever had!

  • That low-FODMAP cookie crust is the bomb too!  All around best ever low-FODMAP chocolate pie .

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