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Chocolate Pot De Crème Pie

4 hours, 20 minutes

Prep Time

18 minutes

cook Time

8 servings

Servings
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Curated by: Chef Jackie
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Chocolate Pot De Crème Pie

Contains

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Gluten

Cookware Used

Dual Blaze® 6.8-Quart Smart Air Fryer

Dual Blaze® 6.8-Quart Smart Air Fryer

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Similar recipes: AirFryer Pumpkin Pie Bars, Vegan Coconut Cake, Lemon Squares

This dreamy Chocolate Pot de Crème Pie comes together with the help of a blender, a few pantry staples, and ready-to-fill crust. Silky, rich, and dairy free, meet your new favorite dinner finale.

How to Pick Coconut Milk

Canned coconut milk is preferred for this recipe. You can substitute regular coconut milk with a light version. 

Ingredient Swaps

If you’re not a fan of maple syrup, you can use other sweeteners like honey or agave.NOTE:This recipe does not need to be baked,so you may be consuming raw eggs.If you cannot consume raw eggs, cook over low heat until temperature reaches 160°–165°F when measured with a food thermometer. Consistency will be custard-like. 

Nutrional Information

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.   

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.   

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe. 

What to Serve with: Zucchini Noodles with Kale Pesto and Garlicky Shrimp,Tofu and Vegetable Green Curry, Turkey Chili-Stuffed Poblano

Tools Needed

Ingredients Needed

Scale 1x 2x 3x
Yield 8 servings Serving

Instructions

Baking the Crust 

  1. Thaw the frozen pie shell on a counter for 5 minutes. Dock the center and walls of the pie crust with the fork. 
  2. Cut a sheet of parchment slightly larger than the pie crust and crumple it up. Unravel and place into the center of the pie. 
  3. Add the baking beads or raw beans to the center and slightly push up the sides. 
  4. Remove crisper plate from the air fryer basket. 
  5. Place the pie crust into the basket. 
  6. Select the Bake function at 320°F, adjust time to 18 minutes and press Start/Pause. 
  7. Pause the cooking during the last 6 minutes of baking, then carefully lift the parchment with the beans from the crust and remove. Return the basket to the air fryer and continue baking. 
  8. Peek briefly at the pie crust. Pierce any bubbles with the fork to prevent the crust from puffing up. 
  9. Remove when done and set aside to cool while you prepare the filling. 

Prepare the Filling 

  1. Add the chocolate chips, eggs, maple syrup, espresso powder, vanilla extract, and kosher salt into the jar of the blender. Pulse until chocolate has slightly broken down. 
  2. Heat the coconut milk in a saucepan until the edges start to bubble, then remove from heat. 
  3. Set the blender to a low speed and slowly pour heated coconut milk through the removable lid cap. 
  4. Blend until no more large chunks of chocolate are visible. 
  5. Pour mixture into the pie crust, making sure it does not overflow. 

Hands using a fork to dock, or prick holes into, a raw pie crust in a pie pan before baking
Placing a parchment paper liner filled with raw red beans, used as pie weights, into the unbaked pie shell
pouring heated coconut milk from a small saucepan into a blender

Assemble the Pie 

  1. Place into a refrigerator uncovered and chill for at least 4 hours or until the filling is set. Texture is best when the pie has time to refrigerate overnight. 
  2. Whisk together the ingredients for the whipped topping into a bowl until stiff peaks form. 
  3. Remove pie from the refrigerator and spread the whipped cream on top. Garnish with cinnamon or shaved dark chocolate, if desired. 
  4. Slice into 8 pieces and serve. 

Chef Notes: It’s best to let the pie set overnight to ensure the best structure for slicing and serving. This recipe will yield leftover filling that can be stored into small jars and can be served to gluten-free/ gluten-sensitive guests along with some whipped cream. 

Pouring the smooth, blended chocolate filling from the blender pitcher into the golden-brown pie crust
Using an offset spatula to spread a thick layer of homemade whipped cream topping
A finished chocolate cream pie dusted with cocoa, with one perfect slice being lifted out of the pie pan
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originally published on Nov 16, 2025 (last updated Nov 16, 2025)

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