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Creamy Chocolate Mint Pie

Creamy Chocolate Mint Pie made with coconut milk

“What kind of pie do you want for Father’s Day?” I asked.  After rolling his eyes, my dad said “I want pies, plural. We all want pies.”

Okay then.

One of the pies we’ll be having this weekend – creamy mint pie with a homemade chocolate crust topped with coconut whipped cream.  Other pies on the dessert menu include: pumpkin, key lime (either this one or a key lime bar), and banana cream. I tend to think of pumpkin pie as being a fall dessert.  But the dad requested pumpkin, so who am I?

The chocolate cookie crust here is really great.  You could purchase store bought gluten free cookies to crush for the crust, but the cookie base is easy to make and so worth baking from scratch.  If you’re like me, it will be difficult to resist nibbling on the baked cookie before crushing into crumbs.  But that’s okay, because you’ll have extras crumbs anyway and it’s good to taste test things as you’re baking.

Besides, cookies never need an excuse.

Creamy Chocolate Mint Pie

3 hours

8 generous slices

Chocolate pie that gets its creaminess from coconut milk? You bet. A chocolate graham cracker style crust forms the base for this delectable gluten free dessert. I used a sorghum flour blend for the crust base, but feel free to use your favorite all purpose blend.


  • Crust base
  • 1 1/4 cups gluten free flour (see note after recipe)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt
  • 8 tablespoons butter, chilled (or 1/2 cup organic palm fruit shortening)
  • 1 egg
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint oil
  • 3 tablespoons butter or coconut oil, melted (for graham cracker style crust)
  • Filling
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 can coconut milk (13 oz.), room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint oil
  • Coconut Whipped Cream
  • 1-13 oz. can coconut milk (full fat), refrigerated overnight
  • 1 or 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract


For the cookie crust base - Combine flour, cocoa powder, cream of tartar, baking soda, cinnamon, ginger, and salt in large bowl. Cut in 8 tablespoons of butter. In a separate cup, combine: egg, sugar, vanilla and peppermint. Add to dry ingredients and mix thoroughly. Cover dough and refrigerate for an hour.

On a parchment lined pan, press dough into a 10”x7” rectangle. Bake for about 20 minutes in a 350 degree oven, until center is firm. When cool, crush into crumbs (it will crumble easily). This recipe makes about 3 cups of chocolate graham cracker crumbs.

For pie crust - Combine 2 cups of crumbs from the base above with 3 tablespoons melted butter. Press into bottom and sides of a 9” pie pan. Bake for 10 minutes in a 325 oven.

For filling - In a 1.5 quart microwave safe dish, blend sugar, cocoa, cornstarch, and salt. Whisk in about ½ cup coconut milk, stirring to break up little clumps. Add remaining coconut milk from can, blending well.

Place dish in microwave and cook uncovered for 1 minute 30 seconds on high (in a 1500 watt oven). Stir. Heat for another 2 minutes on high, stirring at 30 second intervals. Cook time will vary depending on how powerful your microwave is.

Add vanilla extract and peppermint oil. After stirring, pour filling into prepared pie crust. Let chill in the fridge for at least 2 hours or freeze pie (for clean slices, some freezer time is good). Top chilled pie with coconut whipped cream (below).

To cook filling on stove - Bring mixture to a boil, stirring occasionally. Turn heat down to medium low and stir or whisk constantly until filling is thickened, about 3-4 minutes.

For coconut whipped cream - This coconut milk gives me the most consistent results. Open can of cold coconut milk without shaking. Scoop the thick coconut cream into a bowl (not the watery part though, save it for another recipe or drink). Add sugar and vanilla. Whip until fluffy by hand or with a mixer. Top pie with cream and garnish with extra cookie crumbs.


Oh darn, guess I’ll have to take a bite.

Note: A combination of flours usually gives the best result for gluten free baked goods. An easy all purpose blend –

Sorghum Flour Bread Blend

Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Find more info on gluten free flour blends here.