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Whole Chocolate Honey Pie with Cinnamon Graham Crust | Letty's Kitchen
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4.25 from 4 votes

Chocolate Honey Pie with Cinnamon Graham Crust

Cashews, chocolate, and coconut oil together make a creamy dreamy pie filling, rich, but not too rich to eat for breakfast! Serve with the coconut whipped cream in this recipe, or with dairy whipped cream. Makes one (9-inch) pie--8 to 10 servings.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Dairy Free
Keyword: Chocolate pie, cashew cream, honey
Servings: 8 slices.
Calories: 523kcal



  • 12 whole cinnamon graham crackers
  • 3 tablespoons avocado or grapeseed oil
  • 3 tablespoons maple syrup


Coconut whipped cream:


  • Place the cashews in a bowl. Pour boiling water over, to cover. Let soak while you prepare the crust.
  • Preheat oven to 350° F. In a food processor grind the crackers into fine crumbs. Mix in the oil and maple syrup, pulsing until incorporated. Press evenly into the pan, extending up the sides and forming a bit of an edge. Bake 10 minutes. Cool completely.
  • Drain and rinse the cashews. Put them in a blender with the water, coconut oil, honey, arrowroot, cocoa powder, cinnamon, espresso powder, and salt. Blend until very smooth, 3 to 4 minutes.
  • Pour into a saucepan. Over medium-high heat, whisking constantly to prevent sticking and lumps, cook the filling 7 to 10 minutes, until fairly thick. Remove from the heat. Fill a large bowl with ice and nest the saucepan in the ice. Whisk the filling every few minutes, until cool to touch. Whisk in the vanilla. Pour into pre-baked crust. Cover with plastic wrap and refrigerate until cold, at least 4 hours.
  • Serve with Coconut Whipped Cream, dusted lightly with ground cinnamon.

To make Coconut Whipped Cream:

  • Refrigerate or freeze a metal mixing bowl and whisk attachment for 15 minutes before opening the can of coconut milk.
  • Open the can of coconut milk, being careful not to shake it. Scoop coconut cream solids into the cold mixing bowl. Reserve remaining liquid for smoothies.
  • Beat the coconut cream on medium speed until soft peaks form, 3 to 5 minutes. Add honey and vanilla extract and continue beating until the cream holds its shape, another 3 or so minutes.
  • Decorate the pie with a piped border, or dollop spoonfuls of cream onto each pie slice.


You want the coconut milk to be very cold, so that the solid coconut cream separates from the liquid.


Calories: 523kcal | Carbohydrates: 56g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Sodium: 298mg | Potassium: 357mg | Fiber: 4g | Sugar: 31g | Vitamin C: 1.5mg | Calcium: 55mg | Iron: 3.4mg