Paleo Chocolate Silk Pie

Paleo Chocolate Pie LRGF

Grain-Free, Dairy-Free, Paleo 💘

Happy Tuesday, Friends!
I don’t know about you, but I need a true chocolate fix at least once a day. And sometimes that little 70% square just doesn’t do the trick! Enter our Paleo Chocolate Silk Pie:

Choclate Pie Paleo LRGF

Now that’s a proper chocolate fix!😍

Choclate Paleo Pie

And this pie really is as smooth + creamy as it looks. Once you get the recipe down, I guarantee this will become a staple in your kitchen as it has in ours. Easy to whip up for company and a great addition to any holiday feast as well!

Chocolate Paleo Pie

Tips For Today:
-Read through instructions prior to baking, it takes all the stress out of it and lets you enjoy the whole process!😊
-We used a 9 inch pie pan for this recipe.
-Trader Joe’s Organic Full Fat Coconut Milk is additive free + BPA-Free.
-Make sure you have 2 chilled full fat cans of coconut milk on hand for the coconut whipped topping.
-We use a mini clothes pin to get those indentations you see on the pie crust. It’s a simple and fast way to create a tidy look.

Happy Baking + Enjoy!💕 We’d love to hear your feedback, leave any questions or comments in our comment section below.

Dreamy Delicious

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Paleo Chocolate Pie LRGF

Paleo Chocolate Silk Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lila Ruth
  • Total Time: 30 minute prep, chill in fridge overnight (or freezer 3 hours)


  • CRUST:
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 2/3 cup tapioca starch
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled + cubed (ghee or solid coconut oil also works)
  • 1/4 cup cold water
  • 1 tablespoon tapioca starch
  • 1 tablespoon gelatin (powdered- we use Knox or Now Foods brands)
  • 2 1/3 cups coconut milk (full fat)
  • 4 egg yolks (yolks only)
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 4 1/2 ounces unsweetened baking chocolate, chopped (we love Ghiradelli or Hu Kitchen makes great Paleo chocolate)
  • 1 tablespoon butter (or ghee)
  • Coconut Whipped Topping:
  • The solid cream from two cans of chilled coconut milk (view instructions for details)
  • 1/4 teaspoon gelatin
  • 1/8 teaspoon vanilla extract
  • drizzle of honey or tiny pinch of stevia


  1. Preheat oven to 350 degrees
  2. Start with your crust. In a large bowl, whisk together almond flour, tapioca starch and salt. With a pastry cutter, cut your chilled butter into the flour blend. Make sure butter pieces are no larger than pea-size.
  3. Add water into flour/butter mixture and slowly work into dough. (I prefer to use my hands, but a food processor works as well). Dough will be sticky, let it rest for 5 minutes (it will thicken slightly) and wash hands. Shape dough into ball. (Dough will be pliable and have a similar texture to soft play-doh).
  4. Press and flatten your dough into a 9 inch pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, then peel the top layer of parchment paper off and swiftly turn your rolled dough onto the pie pan and make any necessary adjustments).
  5. Prick your pie dough with a fork and place onto a cookie sheet. Brush edges with an egg wash. Bake at 350 degrees for about 20-25 minutes and allow crust to cool.
  7. While your crust is cooling, let’s create your filling. In a large bowl, add gelatin, tapioca starch and salt. Whisk dry ingredients together. Then while whisking, slowly add your coconut milk, honey, vanilla and egg yolks. Combine until smooth.
  8. Pour coconut milk mixture into medium sized pot and cook on medium heat until you reach a boil. (Make sure you are stirring at frequent intervals). Allow contents to lightly boil about 10 seconds while whisking then turn off your burner. Add in your chocolate. Continue to whisk while chocolate is melting until smooth– the chocolate will thicken the filling up just a bit. Now add your 1tbsp of butter, and stir until smooth.
  9. Pour your filling into your prepared pie crust and allow to cool on the countertop for 15 minutes. Then carefully place in the refrigerator overnight to set. For quick setup, place pie in freezer for 3 hours–works like a charm, especially when you need it fast! (After your pie is thoroughly chilled, I recommend leaving it out for about ten minutes before serving so it can return to it’s super silky texture, so delicious either way, but we love it extra smooth)!
  11. Make your coconut whipped topping right before serving the pie. Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.

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    1. Haha I know right? Sometimes one just doesn’t cut it! 😉 And thank you so much, it definitely does the trick, but a little too well—we finished this way too quickly!

  1. So I didn’t find your pie until I already made the crust so this is just about the filling. Wow!! So easy!!! I made the following tweaks for what was in my pantry and what my family likes. I used an almond coconut milk blend (one of my girls hates coconut milk so I have to sneak it in) and I had cacao wafers so I used 3/4 cup and chopped them up. Also, I didn’t have honey so did maple syrup. Love love loved it. I always have a hard time thickening my Paleo pudding without it tasting slimy and this method did the trick.

    1. Oh that is music to my ears! I’m so thrilled you’re enjoying the filling, and I love that you used a blend of almond and coconut, such a great way to balance out the flavor! Thank you so much for your kind review. 😀

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