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Where are my chocolate lovers at? If you love chocolate as much as I do, you will adore this dark chocolate silk pie! It’s made up of a gluten free crust, a dark decadent chocolate filling, and topped with a dairy free whipped topping. It’s also allergy friendly – it’s gluten free, dairy free, and nut free. It really is the perfect holiday dessert.
How do I store this pie?
I would recommend storing this dark chocolate silk pie in the fridge for up to 5 days. For long term storage, store the pie in the freezer for 2-3 months.
What ingredients will I need to make this chocolate silk pie?
You’ll only need a couple simple ingredients to make this pie. They are:
- gluten free all purpose flour
- vegan butter (or coconut oil might work)
- cold water
- sunflower seed butter (or other preferred nut/seed butter)
- dark chocolate (I used dairy free)
- pure vanilla extract
- dairy free milk (I used oat milk)
- dairy free whipped topping
What kind of gluten free flour did you use?
Can I replace the sunflower seed butter?
If you don’t prefer to use sunflower seed butter in this recipe, you can replace it another seed butter like tahini (sesame seed butter) or pumpkin seed butter, or with a nut butter of choice. Cashew butter, almond butter, hazelnut butter, walnut butter, and peanut butter would all be delicious in this recipe!
What kind of dairy free chocolate chips did you use?
I used Enjoy Life Foods dark chocolate morsels in this recipe. They’re gluten free, dairy free, and nut free, and so delicious. I highly recommend these chocolate chips!
What kind of dairy free milk should I use?
I used homemade oat milk in this recipe, but you can use whatever kind of dairy free milk you prefer (I think any kind should work!). If you want to make your own oat milk, watch this video of how I make my own homemade oat milk.
What kind of dairy free whipped topping do you recommend?
I like to make my own dairy free whipped cream using canned coconut milk. You can find my recipe on my old blog. Another option is using So Delicious dairy free whipped topping. It is so delicious (no pun intended….).
Can I use a different pie crust?
Absolutely! If you prefer to use a store bought pie crust or make a different pie crust, feel free! This dark chocolate filling will go great in any pie crust (homemade or store bought). Just make sure the crust is fully baked before adding the filling!
What if I don’t have a smaller pie plate or pie weights?
If you don’t have a smaller pie plate or pie weights to use when baking the pie crust, check out this article on how to fully blind bake a pie crust! You can often use beans or rice in place of a pie plate or pie weights!
Looking for more decadent chocolate recipes?
Try some of my other delicious chocolate desserts below.
- Chocolate Stuffed Cinnamon Sugar Jack-O’-Lantern Cookies
- Triple Chocolate Brownie Batter Truffles
- Salted Caramel Dark Chocolate Pecan Bars
Ready to make this dark chocolate silk pie? The full recipe is below!
Dark Chocolate Silk Pie
- 1 1/2 cups gluten free all purpose flour
- 1/2 tsp salt
- 1/3 cup vegan butter
- 1/4 cup cold water
- 9 oz dark chocolate chips (I use dairy free)
- 1 cup dairy free milk (I used oat milk)
- 1 cup sunflower seed butter (or other nut/seed butter)
- 1 tsp pure vanilla extract
- 1/4 tsp salt (use 1/2 tsp if using unsalted nut/seed butter)
- First, make the pie crust. Add the gluten free flour, vegan butter, salt, and cold water to a bowl. Use a fork to cut in the butter and mix the dough together. If the dough is too dry, add more butter. If the dough is too wet, add more flour. Once the dough is formed, wrap it in plastic wrap and place it in the fridge to chill for 2+ hours.
- After 2+ hours, remove the dough from the fridge. Add the dough to a large piece of parchment paper and cover it with a separate piece of parchment paper. Roll out the dough with a rolling pin (or water bottle). Make sure to roll over the parchment paper, not directly on the dough.
- Keeping the dough on the parchment paper, transfer the dough to a large baking sheet. Place in the fridge to chill for at least an hour. Once the dough has chilled, remove it from the fridge. Remove the top layer of parchment paper and place a 9-inch pie plate upside down over the rolled out dough. Place one hand under the bottom layer of parchment paper and one hand on top of the pie plate. Flip the dough and pie plate so that the dough sits perfectly inside the pie plate. Remove the parchment paper, smooth out the dough, and crimp the edges with a fork.
- To prevent the pie crust from puffing up while baking, place a sheet of parchment paper over the pie dough and place a smaller 8-inch pie plate (or pie weights) directly on top of the parchment paper.
- Bake the pie crust at 350F for 20-25 minutes, until the crust is golden brown. Remove the crust from the oven and let it cool.
- While the crust is cooling, make the chocolate filling. Add the dairy free milk and dark chocolate morsels to a saucepan and heat over low heat until the chocolate is melted, stirring frequently so the chocolate doesn’t burn. Remove from the heat and add in the pure vanilla extract, salt, and sunflower seed butter. Whisk until smooth.
- Pour the chocolate filling into the baked pie crust and smooth it out. Place the pie in the refrigerator to chill for several hours, or until firm. Once chilled, remove from the fridge and top with dairy free whipped topping.
- Slice the pie and enjoy! Store any leftovers in the refrigerator.