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Prep Time: 1 hourhr
Cook Time: 30 minutesmins
Total Time: 1 hourhr30 minutesmins
Yield: 10slices
This decadent dessert has a rich, creamy chocolate filling that is made with both cocoa powder and melted chocolate chips. Then, it's topped with light and airy whipped cream and chocolate curls. Paired with an optional gluten free pie crust recipe.
1 ½cupshigh-quality gluten free all purpose flour with xanthan gumI used King Arthur Measure for Measure
¼teaspoonsalt
1stickcold unsalted buttercut into small pieces
4-5tablespooncold milk
(optional egg wash: one egg yolk mixed with 1 tablespoon water)
Chocolate Pudding/Custard Filling:
2cupsmilk
1cupheavy whipping cream
⅔cupgranulated sugar
3large egg yolks
3tablespoonorganic cornstarch
2tablespoonunsweetened cocoa powderI used Hershey's
2tablespoonunsalted butter
1teaspoonpure vanilla extract
⅛teaspoonsalt
1 ⅓cupsemisweet chocolate chipsI used Enjoy Life
Toppings:
whipped cream
chocolate curls (shaved from a dark chocolate bar)I used Cadbury
Instructions
(Optional) To Make the Gluten Free Pie Crust:
Preheat oven to 425 F. Prepare a 10-inch pie pan by greasing with a pat of butter or cooking spray.
Combine flour and salt in a medium-sized mixing bowl.
Cut butter into flour mixture until the butter resembles small peas.Add the milk in intervals, a few tablespoons at a time. Work the milk into the flour and butter mixture until it forms a ball. If the flour is too dry and crumbly, add a tablespoon more of milk at a time.
Once the dough has formed a ball, cut two large pieces of parchment or wax paper. Lay the first piece of parchment paper on the countertop, and place the dough ball on top of it. Then, lay the second piece of parchment paper on top of the dough ball. Use a rolling pin to roll out the dough until it's about 10 inches across, length and width.
After the dough has been rolled out, peel back the top layer of parchment paper and discard. Then, place the prepared pie pan on top of the dough. Place one hand under the bottom layer of parchment paper and one hand on the bottom of the pie pan. Flip the pie pan so its right-side up and the pie crust is inside. Carefully press down into shape and peel back the parchment paper. Smooth over any cracks in the pie crust. You can also pinch a design into the edges of the crust.
Bake 15-20 minutes, until light golden brown and cooked through. Allow to cool completely at room temperature.
To Make the Chocolate Pudding/Custard Filling:
In a medium-sized saucepan (off the heat), add sugar, cocoa powder, organic cornstarch, and salt. Whisk until evenly combined.
Add in ¼ cup of cold heavy whipping cream. Whisk until smooth. Add another ¼ cup of cold heavy whipping cream, and whisk until free of lumps. Add in egg yolks, then whisk until smooth.
Add chocolate chips and butter to a large mixing bowl. Set aside. You will need this in a few minutes.
Now, it's time to heat the saucepan with the pudding mixture over medium heat. Gradually add in the remaining ½ cup of heavy whipping cream while constantly whisking. Then, whisk in the milk.
Once chocolate mixture has started to bubble/boil, whisk constantly for 60 seconds.It will thicken before your eyes and go from a hot chocolate drink consistency to a thick pudding.
Remove saucepan from the heat. Pour the chocolate pudding mixture through a strainer and into the set aside bowl filled with chocolate chips and butter. Stir the chocolate pudding and chocolate chip/butter mixture together until evenly distributed. The heat from the pudding will melt the chocolate and butter.
Lay a piece of plastic wrap over top of the chocolate pudding/custard so that a skin doesn't form. Refrigerate until cooled.
To Assemble the Pie:
Once the chocolate pudding/custard has chilled for 1-2 hours and the pie crust has cooled to room temperature, pour the chocolate filling into the pie crust. Smooth the top with a silicone spatula. Refrigerate overnight to allow the filling to thicken and "set up" completely.
Serve topped with whipped cream and chocolate curls.
Notes
This is a triple chocolate pie with chocolate used from Hershey's unsweetened cocoa powder, semisweet Enjoy Life chocolate chips, and chocolate curls from a Cadbury dark chocolate bar.*Always avoid using gluten free flours that contain ingredients such as chickpea/garbanzo bean flour, pea protein, and lentil flour in desserts. It can sometimes add a strange aftertaste.