Cherry Chocolate Pie - GF,CF,EF,Vegan
Prep time
Cook time
Total time
A creamy, light chocolate mousse and a surprising layer of cherry preserves in a graham cracker crust make this allergy-friendly pie a showstopper for all!
Recipe type: Dessert
Serves: 8
  • ¾ cup (170g) butter or coconut oil
  • ¼ cup (115g) honey
  • 1 cup (200g) coconut sugar
  • 1 tsp vanilla
  • 1 tsp orange extract (optional)
  • 1½ cups (210g) brown rice flour
  • 1½ cups (336g) gluten-free flour blend (I use my version of the America's Test Kitchen blend)
  • 2 tbps tapioca flour
  • 1 tsp psyllium husk powder
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 tbsp gluten-free, corn-free baking powder
  • ½ to ¾ cup water
  • 2 ounces unsweetened chocolate, grated
  • 1 cup cherry preserves
  • 2 batches of chocolate whipped cream
  1. For the crust: Preheat oven to 325°
  2. In a large mixing bowl, cream together the butter, honey, sugar, orange extract, and vanilla.
  3. In another bowl, whisk together the flours, psyllium husk powder, sea salt, cinnamon, and baking powder. Mix with the creamed mixture and add only enough water to form the dough into a ball. Refrigerate the dough for one hour, minimum.
  4. Roll the dough out to ⅛" thick. Transfer to a greased glass 9" pie pan. If the dough tears, you can just piece it back together. Prick the unbaked crust. Bake for 25 minutes. Watch the edges and cover with foil if the rim starts getting brown too fast. Let the crust cool completely before moving to the next step.
  5. Melt one ounce of unsweetened chocolate and brush over the cooled crust.
  6. Spread the cherry preserves evenly over the bottom of the crust. You can used store bought or home-made. Use whatever you got!
  7. Make the chocolate coconut milk whip cream according to the recipe from the cream puff recipe, then stir in one ounce of grated chocolate.
  8. Refrigerate for at least 2 hours before serving. Whipped cream topping on this pie would be superfluous, but do what you gotta do!
Bonus! There will be leftover dough for making actually graham crackers. Roll the remaining dough out to ⅛", cut into squares, and prick with a fork. Bake for 30 minutes.

This is a great recipe to make in stages. You can make the dough ahead, the crust ahead, and the chocolate whipped cream ahead. Everything can be assembled on the day you serve!
Recipe by Creating Silver Linings at