The Perfect Chocolate Pie 2

Cara Price of The Nourished Body and Soul Shares a Beloved Family Recipe to Suit Every Sweet Tooth

For Cara Price, creator of The Nourished Body and Soul blog, and her mother, Linda Phillips, special occasions are meant to be celebrated with chocolate pie.

“For as long as I can remember, this chocolate pie was served at every holiday,” Cara says. “It started with my grandmother and then my mom took it on. “I have fond childhood memories of waiting patiently to lick the pan after the pie filling was done. I remember thinking that only my mom and grandmother could make this pie and that there surely was no other chocolate pie in the world that was as good.”

Luckily, Cara proved herself wrong. She recently re-invented her family recipe to suit her dietary needs.

“The new version contains ingredients that are non-inflammatory and are great for someone struggling with autoimmune disease or food allergies,” she says. “The great thing about homemade goodies is that you know they are made with whole-food ingredients. So even though the original recipe isn’t one I can still enjoy, the whole ingredients it contains won’t wreck someone’s health like processed ingredients. But for those looking for healthier options, there’s the new way of making a delicious favorite. Even my mom loved it!”

Cara’s Chocolate Pie

For the Pie Filling:

2 cans full-fat coconut milk

1/2 cup maple sugar

5 tablespoons cocoa powder

3 tablespoons arrowroot flour*

1 tablespoon vanilla extract

1/4 teaspoon salt

6 large Medjool dates, pitted

For the crust:

1 cup almond flour

1 cup arrowroot flour*

1/2 cup palm shortening

1 teaspoon maple sugar

1/4 teaspoon salt

1 egg

*arrowroot flour & arrowroot powder are essentially the same thing


1. Preheat oven to 350 F.

2. To make the pie crust, place almond flour, arrowroot flour, salt and sugar in a food processor.

3. Pulse to combine. Add palm shortening and process until crumbly.

4. Add egg and process again until a dough ball forms.

5. Place the dough in a 9-inch pie plate. Press the dough out evenly and press up the sides of the pie plate. Poke holes in the dough with a fork. Bake for 12-15 minutes until golden brown.

6. While the crust is baking, pour both cans coconut milk in a blender and blend for 5-10 seconds on low, just to combine the fat and water.

7. Add 3/4 cup coconut milk to a medium-sized bowl. Whisk 3 tablespoons arrowroot flour into coconut milk until smooth.  Set aside.

8. Add the rest of the filling ingredients to the blender and process on high, about 45-60 seconds, until dates are completely pureed.

9. Pour chocolate mixture into a medium saucepan and heat over medium-low heat for several minutes until thoroughly warmed. Do not boil.

10. Once the chocolate base is warm, quickly whisk coconut milk/arrowroot mixture into chocolate mixture. Continue cooking over medium-low heat, whisking continuously for 3-7 minutes, until mixture thickens to the consistency of pudding.

11. Pour pie filling into crust. Immediately lay a piece of plastic wrap or parchment paper over the pie filling (don’t seal the edges). Refrigerate for 4 hours or overnight before serving.

12. Serve with garnish of coconut whipped cream and chocolate shavings.

Linda’s Chocolate Pie

For the Pie Filling:

3 cups whole milk

1 1/4 cup sugar

1 stick butter

2 eggs

4 tablespoons cocoa

4 tablespoons all-purpose flour

1 tablespoon vanilla extract

1/4 teaspoon salt

For the Pie Crust:

1 refrigerated pie crust or your grandmother’s homemade crust


1. Spread pie crust in a 9”-inch pie plate and bake according to directions.

2. Mix cocoa, flour, sugar and salt in a medium saucepan until blended. Whisk milk and eggs in slowly until combined.

3. Cook over medium-low heat until thick.

4. Remove from heat. Add butter and vanilla.

5. Using an electric mixer, beat well.

6. Pour pie filling into cooked pie crust. Immediately cover with plastic wrap or parchment paper. Refrigerate or cool on counter.

7. Cool completely before serving. Top with classic meringue or whipped cream.