This sugar-free chocolate pie is absolutely heavenly! Top it with a delicious and decadent meringue, creamy homemade whipped cream, or enjoy it with no topping.
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Chocolate cream pie is a delicious anytime dessert. It is perfect all year round. It is simple enough to have for a quiet family dinner or to serve at a holiday party.
This recipe was inspired by my favorite traditional chocolate cream pie recipe, and uses my recipe for low carb pie crust which can be made in advance!
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Ingredients and Substitutions
- Pre-baked Pie Crust you can use any crust that you like.
- Sugar-Free Sweetener, I used
- Sugar-free Semi-Sweet Chocolate Chips I used !
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- Heavy Whipping Cream
- Unsweetened Almond Milk (any milk, or milk substitute will work)
- Egg Yolks
- Xanthan Gum or guar gum
- Butter
- Vanilla Extract
For the meringue:
- Egg Whites
- Cream of Tartar
- Sugar-Free Sweetener
See the recipe card for quantities.
Instructions
Add the sweetener, heavy cream, and almond milk to a medium saucepan over medium heat. Whisk to combine. Allow the mixture to come to a simmer, whisking frequently.
While you are waiting for the milk mixture to simmer, add the egg yolks to a medium bowl and whisk them until they are smooth. Reserve the whites for the meringue! Then, sprinkle the egg yolks with the xanthan gum and whisk until combined.
When the milk mixture begins to simmer, carefully ladle out about 1 cup of the milk into a cup. Pour ¼ cup of the hot milk into the egg yolks, whisking constantly until well combined and smooth. Repeat with the remaining ¼ cup at a time.
Note: This step is called 'Tempering' It is important not to skip this step. It slowly warms the eggs and prevents them from scrambling when they are added to the hot milk.
Slowly whisk the egg yolk mixture back into the saucepan. Continue whisking constantly until the mixture begins to thicken and comes to a gentle boil.
Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla extract. Stir until completely smooth, scraping down the bottom and sides of the pan occasionally.
Pour the filling into the pre-baked and cooled crust and smooth it into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight if desired.
Pour the egg whites into a very clean, large metal or glass mixing bowl to make the meringue. Beat the egg whites with an electric mixer until they are smooth. Add the cream of tartar and continue beating just until it is well combined with the whites.
Slowly add the sweetener, 1-2 tablespoons at a time, beating after each addition. Continue beating until stiff peaks form.
Remove the plastic wrap from the pie. Spread the meringue over the top of the chocolate filling.
Bake the pie at 350 degrees, for 10 minutes or until the meringue begins to turn a golden color.
Allow the pie to cool for at least 15-20 minutes before serving and enjoy!
Hint: If you prefer to serve this pie with whipped cream, check out this recipe for an easy homemade sugar-free variety!
Other Sugar-Free Pies
Pie is one of my all-time favorite desserts! If you are looking for some other sugar-free pie options, be sure to check these out:
- Low Carb Pumpkin Pie
- Sugar Free Kentucky Derby Pie (pecan pie with bourbon and chocolate)
- Frozen Mint Chip Pie
- and if you are looking for a savory option check out my Keto Chicken Pot Pie!
Equipment
This recipe doesn't require much in the way of specialized equipment. You will need a 9" Pie plate, measuring cups and spoons, a wire whisk, a rubber spatula, and an electric mixer.
Storage
Sugar-free chocolate cream pie will keep in the fridge for up to one week. For best results, press strips of plastic wrap against any exposed slices to prevent them from drying out.
I know many people who have great success freezing cream pies, but I have never had any luck with it, therefor I don't suggest it. If you do decide to give it a try, make sure that you remove any of the meringue before freezing.
Top tips:
- Do not skip the step for tempering the eggs. If you add the egg yolks without tempering, your filling will not turn out.
- Make sure that you use a VERY clean metal or glass bowl for the meringue.
📖 Recipe
Sugar Free Chocolate Cream Pie
Equipment
- 9 inch Pie Plate
- Electric Mixer
Ingredients
- 1 Pie Crust Pre-baked and cooled
- ½ cup Sugar-Free Sweetener I used Lakanto Monkfruit Baking Sweetener
- 1 cup Heavy Whipping Cream
- 1 cup Unsweetened Almond Milk or any milk, or milk substitute
- 6 Large Egg Yolks reserve whites for Meringue
- 2 teaspoon Xanthan Gum
- 5 tablespoon Butter cut into slices
- 8 oz Sugar-free Semi-Sweet Chocolate Chips I used Lakanto!
- 1 ½ teaspoon Vanilla Extract
For the Meringue:
- 6 Large Egg Whites
- ¼ teaspoon Cream of Tartar
- ⅓ cup Sugar-Free Sweetener
Instructions
- Add the sweetener, heavy cream, and almond milk to a medium saucepan over medium heat. Whisk to combine. Allow the mixture to come to a simmer, whisking frequently.½ cup Sugar-Free Sweetener, 1 cup Heavy Whipping Cream, 1 cup Unsweetened Almond Milk
- While you are waiting for the milk mixture to simmer, add the egg yolks to a medium bowl and whisk them until they are smooth.6 Large Egg Yolks
- Sprinkle the egg yolks with the xanthan gum and whisk until combined and smooth.2 teaspoon Xanthan Gum
- When the milk mixture begins to simmer, carefully ladle out about 1 cup of the milk into a separate cup. Pour ¼ cup of the hot milk into the egg yolks, whisking constantly until well combined and smooth. Repeat with the remaining ¼ cup at a time.
- Slowly whisk the egg yolk mixture back into the saucepan. Continue whisking constantly until the mixture begins to thicken and comes to a gentle boil.
- Remove pan from the heat and stir in the butter, chocolate chips, and vanilla extract. Stir until completely smooth, scraping down the bottom and sides of the pan occasionally.5 tablespoon Butter, 8 oz Sugar-free Semi-Sweet Chocolate Chips, 1 ½ teaspoon Vanilla Extract
- Pour the filling into the pre-baked and cooled crust and smooth it into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.1 Pie Crust
To prepare the Meringue:
- Notes: Wait until the pie has chilled for at least 4 hours before topping with the meringue. For the fluffiest Meringue, allow the egg whites to come to roomFor the best results using a glass or metal mixing bowl and beaters that are very clean with no oily residue whatsoever. Also, make sure that there is no egg yolk mixed in with your whites.
- Preheat the oven to 350° F.
- Pour your egg whites into a very clean, large metal or glass mixing bowl. Beat the egg whites with an electric mixer until they are smooth.6 Large Egg Whites
- Add the cream of tartar and continue beating just until it is well combined with the whites.¼ teaspoon Cream of Tartar
- Slowly add the sweetener, 1-2 tablespoons at a time, beating after each addition.⅓ cup Sugar-Free Sweetener
- Continue beating until stiff peaks form.
- Remove the plastic wrap from the pie. Spread the meringue over the top of the chocolate filling.
- Put the pie in the preheated oven, placing the top of the meringue about 4 inches from the top of the oven and bake for 10 minutes or until the meringue begins to turn a golden color.
- Allow the pie to cool at least for 5-10 minutes before serving and enjoy!
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Brenda Rauscher says
I wanted to love this recipe, but it just didn't work out for me as written. I do love chocolate meringue pie, however this recipe seemed to be lacking in some of the instructions. First problem, mixing the egg yolks with xanthan gum created a rubbery type substance that exploded into clumps when added to the hot custard. Per the instructions, I whipped the egg yolks as I sprinkled the xanthan gum but it didn't prevent the xanthan gum from consuming the egg yolks completely and forming a rubber mass. No amount of whipping helped. After tempering the egg yolks/xanthan gum mass, I decided to add the rubbery swell to the hot custard, but unfortunately instead of breaking down and blending into the pudding, it exploded into a pan full of clumps. I strained out the clumps and dumped what visually looked to be all of the egg yolks along with the xanthan gum. I thought for sure the pie wouldn't set. However, it actually did set, but was very dense and overly sweet. To top it off, by the time I served the dessert later in the day, the meringue had already started to break down into a liquid mess. I may try this recipe once more but instead of adding the xanthan gum to a liquid, I'll try adding it to a dry ingredient and replace the meringue with whipped cream to see if the results are better before completely tossing the recipe.