Can You Use Almond Milk to Make Chocolate Pie?

Can You Use Almond Milk to Make Chocolate Pie? An Expert Guide.

As an amateur baker and chocolate pie enthusiast, I get asked this question a lot: “Can you use almond milk to make chocolate pie instead of regular dairy milk?”

The short answer is yes, you absolutely can use almond milk to make delicious chocolate pie! But there are some important considerations to keep in mind when substituting almond milk that will ensure your pie turns out rich, creamy, and decadent.!

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Key takeaways for making chocolate pie with almond milk

BenefitsPotential IssuesFixes
Lower calories/fat than dairy milkCurdlingTemper eggs by slowly adding hot milk mixture
Works for dairy-free dietsWatery textureThoroughly chill filling before baking
Enhances chocolate flavorWeak chocolate tasteUse high-quality chocolate chips or bark

 

IngredientsSteps
Unsweetened almond milkMake sure filling is completely chilled before baking
Coconut milk for richnessBake at 325°F for 40-50 minutes until just set
Butter pie crustAllow pie to cool fully before slicing for clean cuts

Benefits of Using Almond Milk in Chocolate Pie

There are a few reasons why using almond milk to make chocolate pie can be advantageous:

Benefits of Using Almond Milk in Chocolate Pie

Nutrition

Almond milk contains fewer calories and fat than dairy milk. For example, in one cup:

  • Almond milk:
    • 30 calories
    • 2.5g fat
  • Whole dairy milk:
    • 146 calories
    • 8g fat

So if you’re looking to lighten up your chocolate pie, almond milk can help cut some calories and fat without sacrificing taste.

Allergies/Dietary Restrictions

Almond milk is naturally dairy-free, making it a useful substitution if you have lactose intolerance or a milk allergy. It also works well for vegan, paleo, or other diet plans that restrict dairy.

Flavor

Almond milk has a subtly nutty, sweet flavor that complements chocolate beautifully. When baked into the custard filling of chocolate pie, it enhances the chocolate without overpowering it.

Creaminess

Despite being lower in fat and calories than dairy milk, almond milk can still produce a rich, creamy pie filling. Here are some ways to maximize creaminess that I share later in this article:

  • Use canned coconut milk along with almond milk
  • Let pie filling cool completely before baking
  • Avoid over-baking the pie

Next, I’ll go over some potential issues with using almond milk in chocolate pie and solutions to address them.

Potential Issues with Almond Milk in Pie & Fixes

While almond milk works beautifully in chocolate pie, there are a couple of things to look out for to ensure success:

Potential Issues with Almond Milk in Pie & Fixes

Curdling

The proteins in almond milk can cause curdling when mixed with hot chocolate and egg, resulting in a lumpy custard.

Fix: Temper your eggs and chocolate mixture by slowly adding 1/4 cup at a time to the almond milk while whisking vigorously. This prevents curdling.

Lack of Creaminess

Since almond milk contains less fat than dairy milk, your pie filling may turn out thinner in texture.

Fix: Mix in a can of coconut milk along with the almond milk to amp up the richness and creaminess factor. Let pie filling fully cool before baking for a thicker consistency as well.

Muting of Chocolate Flavor

If too much almond milk is used, it can dilute and overpower the deep chocolate taste.

Fix: Use only enough almond milk to dissolve the chocolate and sugar during heating—generally 2 cups at most for a 9″ pie. Let chocolate flavor shine.

Now that you know what to watch out for, let’s get into best practices for substitution…

Best Practices for Substituting Almond Milk in Chocolate Pie

Follow these simple tips when using almond milk in your chocolate pie recipe:

Best Practices for Substituting Almond Milk in Chocolate Pie

  • Stick to Unsweetened: Sweetened vanilla almond milk contains added sugar that throws off sweetness balance. Unsweetened has a more neutral flavor.
  • Supplement With Coconut Milk: Add 1 can (13.5 oz) coconut milk along with 1.5-2 cups unsweetened almond milk for best texture and richness.
  • Use Custard Base: The egg-thickened custard filling helps counter thinner almond milk for a creamy end result.
  • Fully Chill Before Baking: Let pie filling come to room temp, then chill for 6+ hours before baking to allow custard to set. This prevents thinning.
  • Don’t Over bake: Check pie early and remove once just set in the middle. Over baking causes excess moisture loss.

Now we’re ready to dive into the step-by-step recipe and instructions for almond milk chocolate pie…

Step-by-Step Almond Milk Chocolate Pie Recipe

Follow this simple recipe below to make the richest, creamiest chocolate pie using almond milk.

It produces a smooth, dense, fudge filling with the perfect balance of chocolate and subtle almond flavor. The crisp, flaky crust provides an ideal complement.

Let’s get started!

 

Ingredients

Pie Crust:

  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 1 stick (8 tbsp) very cold unsalted butter, cut into pieces
  • 4-5 tablespoons ice-cold water

Pie Filling:

  • 2 cups (0.47 l) semisweet chocolate chips
  • 1 1⁄4 cups almond milk, unsweetened
  • 1–13.5 oz can coconut milk (lite, okay)
  • 3 large eggs + 2 egg yolks, at room temperature
  • 2/3 cup granulated sugar
  • 1⁄4 cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1⁄4 teaspoon salt

Whipped Cream Topping:

  • 1 cup (0.24 l) heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1⁄2 teaspoon vanilla extract

Step-by-Step Almond Milk Chocolate Pie Recipe

Directions

Prepare pie crust:

  1. In a food processor, pulse flour and salt. Add butter pieces and pulse until pea sized chunks form.
  2. Add 3 tbsp cold water. Pulse until incorporated but still crumbly.
  3. Add more water, 1 tbsp at a time, until dough just begins to clump when pinched. Don’t over mix.
  4. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  5. On a floured work surface, roll out chilled dough into a 12-inch round. Press into bottom and upsides of 9” pie plate. Trim excess dough.
  6. Freeze crust for 15 minutes. Meanwhile, preheat oven to 375 °F (ca. 191 °C).
  7. Line frozen crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove weights and parchment. Bake 5 minutes more until lightly browned. Cool completely on wire rack.

Make chocolate filling:

  1. Place chocolate chips in a large heatproof bowl. Set aside.
  2. In a medium saucepan over medium, whisk together almond milk, coconut milk, sugar, flour, and salt. Stir frequently until thickened and bubbly, about 5 minutes.
  3. Pour hot milk mixture over chocolate chips. Let stand 3 minutes, then whisk until completely smooth.
  4. In a medium bowl, whisk eggs and yolks until blended. While whisking the chocolate mixture, gradually add 1⁄4 cup hot egg mixture to temper it. Then slowly pour tempered chocolate mixture back into eggs while whisking constantly.
  5. Return everything to a saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 5–8 minutes. Do not boil.
  6. Remove from heat and stir in vanilla. Pour into cooled pie crust. Cover surface directly with plastic wrap to prevent skin from forming.
  7. Refrigerate pie filling for at least 6 hours, or overnight, until completely chilled and set. Fully chilling before baking helps set the custard.

Bake pie:

  1. Preheat oven to 325 °F (ca. 163 °C).
  2. Bake pie on a middle oven rack for 40–50 minutes. The edges should be set, but the middle still jiggly. Baking time varies by oven.
  3. Allow pie to cool on a wire rack to room temperature before refrigerating overnight.

Finish with whipped cream:

  1. Before serving, beat heavy cream, confectioner’s sugar, and vanilla extract in a mixer on high speed until fluffy whipped cream forms, 1–2 minutes.
  2. Slice pie and top each slice with a dollop of whipped cream. Enjoy!

Tips for best results:

  • Tempering the egg mixture is a critical step to prevent curdling.
  • Chilling the pie for a full 24 hours allows the custard to further set for very clean slices.
  • Whipped cream pairs beautifully, but vanilla ice cream is a fine substitute if you prefer.

Step-by-Step Almond Milk Chocolate Pie Recipe

Now, let’s get into some pro tips and tricks for perfect almond milk chocolate pie every time!

Pro Tips & Tricks for Perfection

Follow these expert tips for stunning chocolate pie made with almond milk:

Pick Premium Chocolate
Use high-quality chocolate like Guittard or Valrhona rather than cheap chips. Quality chocolate makes a clear difference in flavor.

Reinforce the Crust
Pre-bake your pie crust 5 minutes before filling. This firms it up to maintain crispness against the moist filling.

Check for Doneness
When baking, jiggle the pie gently. Outer 2 inches (ca. 5 cm) should look set, middle still loose and jiggly when the pie is perfectly done.

Boost Stabilizers
If concerned about thinness, add an extra egg yolk or 1 tbsp cornstarch to the custard for stability.

Cool Properly
Allow pie to cool at room temp 1 hour, then chill overnight. Skipping this leads to sloppy slices. Patience pays off!

Rest Before Cutting
After chilling the pie overnight, let sit at room temp 30 minutes before slicing. Cleaner cuts!

Embellish with Fruit
For variation, dot fresh raspberries, strawberries, or other fruit atop pie slices with whipped cream. Lovely pop of color and flavor.

Hopefully these tips help you nail the perfect almond milk chocolate pie at home! It’s easier than it seems.

Let’s quickly recap…

Summary

To successfully make chocolate pie using almond milk instead of regular dairy milk:

  • Use unsweetened almond milk and add coconut milk for richness
  • Temper the egg mixture into the chocolate to prevent curdling
  • Allow pie filling to fully chill before baking for at least 6 hours
  • Check pie regularly while baking to prevent over baking
  • Cool pie completely before slicing for clean results
  • Embellish your pie with fresh whipped cream or fruit

The keys are taking it slow and low – properly chilling to set the delicate custard filling, and slow baking at moderate heat. This allows the almond milk and chocolate to transform into an incredible, decadent pie that will impress any guest.

Almond milk maker machine

Commonly asked questions about making chocolate pie with almond milk

What type of almond milk works best?

Use unsweetened almond milk. The sweetened kinds contain added sugar that throws off the sweetness balance. Plain unsweetened almond milk has a neutral flavor that lets the chocolate shine.

How much almond milk do I use?

For a 9-inch pie, use 1 1⁄4 to 2 cups almond milk combined with one 13.5 oz can coconut milk. This ratio prevents the custard from becoming too thin.

Can I use almond milk yogurt instead?

Almond milk yogurt results in a tangy tasting custard. Stick to plain unsweetened almond milk for the classic chocolate flavor.

Is the pie gluten-free if I use GF flour?

Yes, you can make this chocolate pie recipe gluten-free by using GF oat flour or almond flour in the crust and filling. The milk, sugar, eggs, etc are all GF.

Can I substitute margarine for butter in the crust?

It’s best to use real butter for optimal flakiness. Margarine contains more water and can make the crust heavier or greasier.

What do I do if the custard curdles when adding eggs?

Curdling happens if eggs are added too quickly. Slowly temper in 1/4 cup hot milk mixture at a time while whisking eggs constantly. This gently heats the eggs to prevent curdling. Take your time with this step!

I hope you’ve found this guide helpful! Let me know if you have any other questions. Now get out there are start baking amazing chocolate pie with almond milk. Enjoy!

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