Gluten-Free Chocolate Cream Pie
Servings: 10 people
Ingredients
Crust
- 1 1/2 cups gluten-free graham crackers 5.5 oz
- 2 Tbs granulated sugar
- 2 Tbs brown sugar
- 6 Tbs butter melted
- pinch of salt
Pie Filling
- 1 cup sugar
- 2 Tbs cornstarch
- 3 large egg yolks
- 2 cups milk
- 1 pinch salt
- 1 cup dark chocolate chips 60% or greater
- 1 tsp vanilla
- 1 Tbs butter
Topping
- 1 cup heavy cream
- 1/2 Tbs confectioner's sugar
- semi-sweet chocolate for garnish
Instructions
Crust
- Preheat oven to 350°.
- Using a food processor, pulverize graham crackers into crumbs.
- Pour into a 9-inch pie plate. Add sugar and a pinch of salt and mix with a fork.
- In a microwave safe bowl, melt butter and pour into crumb mixture. Stir until well combined.
- Press the crumb mixture against the pie plate to form the crust. Make sure there are no holes in the crust.
- Bake for 10 minutes and set on a wire rack to cool while you prepare the filling.
Pie Filling
- In a microwave safe bowl, mix together sugar, eggs, salt, and cornstarch.
- Add a little of the milk and stir to combine.
- Next, stir in the remaining milk and chocolate chips.
- Cook the filling for 6-8 minutes. Stir after 2 minutes, then after each additional minute.
- After the filling thickens, stir vigorously to mix. Add the vanilla and butter and continue stirring until combined.
- Pour into the prepared graham cracker crust and place on a wire rack to cool.
- After the pie has cooled, place in refrigerator until set (1-2 hours).
Topping
- Using a mixer fitted with the whisk attachment, pour in heavy cream and sugar. Mix until firm peaks form.
- Top the pie with the whipped.
- Grate the chocolate over the cream for garnish.
- Serve
