Gluten-Free Chocolate Cream Pie: Perfectly smooth and decadent

You might be hard pressed to find a more decadent pie than this. With a flaky, buttery crust and a decadently smooth chocolate filling, the perfect chocolate cream pie can be pretty hard to beat.

Luckily for all the gluten-free bakers out there, chocolate cream pie is naturally gluten-free. Well, minus the crust of course. So as long as we can master a gluten-free pie crust, gluten-free chocolate cream pie becomes a piece of cake (er… pie).

Of course, you could certainly whip this pie up using a store-bought crust, instant pudding, and whipped topping, but to get that truly authentic, dark chocolate slice of heaven, you’ve got to try it from scratch.

So let’s dive right in and get started, shall we?

To begin this recipe, we preheat the oven to 350ºF and make our gluten-free pie crust recipe. This post will give you step-by-step instructions.

Gluten-Free Pumpkin Pie - Recipe Tutorial from King Arthur Flour

Once you’ve rolled out the crust and put it into your pan, line the bottom of the crust with pie weights and bake it for 25 minutes. After 25 minutes, remove the weights and bake it for another 10 to 15 minutes, until the crust is light golden brown. Allow the crust to cool while you prepare the filling.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Place the following ingredients into a 2-quart bowl:

2 tablespoons unsalted butter
1 1/3 cups semisweet chocolate chips (or chopped semisweet chocolate)
1 teaspoon vanilla extract

Set the bowl aside.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

In a medium saucepan (off the heat), whisk together:

2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Whisk in 1/4 cup cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of cream, then whisk in 3 large egg yolks.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Place the pan over medium heat and gradually whisk in 2 cups of milk and 1/2 cup heavy cream.

Bring the mixture to a boil, whisking constantly as it thickens. Boil it for about 1 minute. The mixture should bubble and get quite thick — like a warm pudding — but still be pourable.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Remove the pan from the heat and pour this chocolate-y, pudding-like mixture over the bowl containing the chocolate chips. Whisk until the chocolate is melted and smooth, then pour the filling through a fine mesh strainer to remove any lumps.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Once chilled, spoon the cooled filling into the cooled baked pie crust. Level the top with the back of a spoon or an offset spatula.

Gluten-Free Chocolate Cream Pie via @kingarthurflour

Spoon or pipe whipped cream on top, if desired. Or you can top individual slices with whipped cream (or ice cream!) when you’re serving it.

Please bake and review our recipe for Gluten-Free Chocolate Cream Pie.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

    1. The Baker's Hotline

      Yes! Cream of coconut (rather than coconut milk) is an acceptable substitute for heavy cream. The can should be labelled coconut cream or full fat coconut milk. After you’ve baked and taste tested, we hope you post your delicious results! Irene@KAF

    1. The Baker's Hotline

      Hi Jean,
      We have chocolate icebox pie recipe that doesn’t use cornstarch to thicken the texture, which you might like to try. Otherwise, you can use x2 the amount of flour (or gluten-free flour) to thicken the filling properly. Happy baking! Kye@KAF

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