Gluten-Free Chocolate Cream Pie

88
Gluten-Free Chocolate Cream Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 1

    8-oz. package gluten-free gingersnaps (about 36 cookies; preferably Mi-Del brand)

  • 6

    tablespoons unsalted butter, melted, cooled slightly

  • 2

    tablespoons sugar

  • Cream Filling And Assembly:

  • 3

    large egg yolks

  • 3

    tablespoons cornstarch

  • ¼

    teaspoon salt

  • cup plus 1 Tbsp. sugar

  • 2

    cups whole milk

  • 6

    ounces semisweet chocolate, chopped, or 1½ cups chocolate chips

  • tablespoons unsalted butter

  • 1

    teaspoon vanilla extract

  • ¼

    teaspoon instant espresso powder

  • ¾

    cup chilled heavy cream

  • Chocolate shavings (for serving)

Directions

Crust: Place a rack in middle of oven and preheat to 350°. Pulse gingersnaps in a food processor until very fine crumbs form. Drizzle butter over crumbs and add sugar; pulse until mixture is the consistency of wet sand. Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Bake until crust is dry and set, 10–12 minutes. Transfer to a wire rack and let cool. Filling: Whisk egg yolks, cornstarch, salt, and 1/3 cup sugar in a medium saucepan until smooth and pale. Whisking constantly, gradually add milk. Bring to a boil over medium heat. Reduce heat and simmer, whisking constantly, until custard is thickened and whisk leaves a trail, about 2 minutes. Remove from heat and add chocolate, butter, vanilla, and espresso powder and whisk until chocolate and butter are melted and mixture is completely smooth. Strain custard through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Spoon into chilled crust and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 2 hours. Just before serving, beat cream and remaining 1 Tbsp. sugar in a medium bowl to stiff peaks. Spread whipped cream over pie, swirling decoratively; top with chocolate shavings. DO AHEAD: Pie without whipped cream can be made 1 day ahead. Keep chilled.


Nutrition

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